This loaded baked potato salad is a fun twist on a classic side dish! It’s creamy, filled with fluffy potatoes, crispy bacon, and topped with cheese and green onions. Yum!
I love serving this salad at picnics and barbecues because it’s a crowd-pleaser. Plus, you can make it ahead of time, which gives you more time to relax and enjoy the day!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for a fluffy texture, but you can use Yukon Golds for a creamier feel. If you’re in a pinch, canned potatoes also work, though fresh is always best!
Bacon: I love crispy bacon here, but turkey bacon or even a plant-based bacon alternative can be great substitutes. If you prefer, you can skip the bacon altogether for a vegetarian version.
Sour Cream: This adds creaminess and tang. You can use Greek yogurt for a healthier twist or a dairy-free yogurt for a vegan option.
Cheddar Cheese: Sharp cheddar is my go-to for flavor. If you want something milder, feel free to use regular cheddar, or try mozzarella for a different taste. Vegan cheese can also work if needed.
How Do I Cook Potatoes Without Making Them Mushy?
Cooking the potatoes just right is key to a great salad. Aim for fork-tender, which means they should feel soft but maintain their shape. Here’s how to do it:
- Start with cold water to evenly heat the potatoes.
- Add salt to the water for flavor while cooking.
- Keep an eye on the clock—10-12 minutes is generally perfect!
After draining, give them some cooling time to firm up a bit, making them easier to mix later.
How Can I Make the Dressing Extra Flavorful?
Mixing in flavors enhances your potato salad significantly! Here are tips:
- Whisk well to blend all ingredients smoothly.
- Adjust salt and pepper at the end—taste as you go!
- Add spices like paprika or even hot sauce for a kick.
Let the salad chill in the fridge; this helps the flavors meld beautifully and makes each bite delicious!
The Best Loaded Baked Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds russet potatoes (about 6 medium), washed and cut into 1-inch cubes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 4 green onions, thinly sliced
- Optional: 1/4 cup chopped fresh chives or parsley for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, and then it needs at least 1 hour to chill in the refrigerator. So, you can have this delicious salad ready in about 1 hour and 20 minutes total!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the cubed potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender but not falling apart, which should take about 10-12 minutes. Once done, drain the potatoes and let them cool slightly.
2. Preparing the Bacon:
While the potatoes are cooking, take a large skillet and cook the bacon over medium heat until it’s crispy, which will take about 8 minutes. When the bacon is done, remove it and place it on a paper towel-lined plate to cool. Once cool, crumble the bacon into small pieces. Be sure to reserve about 1 tablespoon of the bacon fat left in the skillet.
3. Making the Dressing:
In a small bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, and a sprinkle of salt and pepper until everything is smooth and well mixed.
4. Combining the Ingredients:
In a large mixing bowl, gently combine the warm potatoes with the dressing. Make sure to stir carefully so that all pieces are coated with the dressing without breaking up the potatoes too much.
5. Adding the Extras:
Now, stir in half of the shredded cheddar cheese, half of the crumbled bacon, and most of the sliced green onions into the potato mixture. This adds lots of delicious flavor to your salad!
6. Serving the Salad:
Transfer the potato salad to a serving bowl or dish. Top it off with the remaining cheddar cheese, bacon, and green onions for decoration and added taste.
7. Chilling:
Cover the salad and place it in the refrigerator for at least 1 hour to let all the flavors meld together beautifully.
8. Garnishing:
Before serving, feel free to add a sprinkle of chopped chives or parsley on top for extra color and freshness.
Now you’re ready to enjoy your loaded baked potato salad as a hearty and flavorful side dish at your next gathering! Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Yes! While russet potatoes provide the best texture, you can substitute Yukon Gold potatoes for a creamier salad. Just make sure whatever you use can hold up during cooking.
How Can I Make This Salad Vegetarian?
To turn this salad into a vegetarian dish, simply omit the bacon. You can replace it with chopped, crispy tofu or even some smoked paprika for a similar flavor profile.
Can I Prepare This Salad the Night Before?
Absolutely! This salad tastes even better after sitting in the fridge overnight, as the flavors have time to meld. Just make sure to cover it tightly to keep it fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, give it a gentle stir before serving. You may want to add a little extra mayo or sour cream if it has thickened.
