Loaded Baked Potato Salad
Loaded Baked Potato Salad is a delicious twist on the classic steakhouse favorite. This easy recipe transforms simple ingredients into a creamy, flavorful dish that’s perfect for potlucks, BBQs, or family gatherings. With crispy bacon, melty cheese, and fresh scallions mixed in a tangy sour cream and mayo dressing, this salad stands out as a crowd-pleaser.
Why You’ll Love This Recipe
- Easy to Prepare: With straightforward steps and minimal prep time, this potato salad can be whipped up quickly.
- Flavor Explosion: The combination of bacon, cheese, and scallions creates a rich and savory taste that everyone will love.
- Versatile Side Dish: Perfect for BBQs, potlucks, or casual dinners. It pairs well with almost any meal.
- Make-Ahead Friendly: You can prepare this salad hours or even a day in advance, making it ideal for busy schedules.
- Crowd-Pleasing Appeal: Loaded Baked Potato Salad is sure to impress guests at any gathering with its hearty flavors.
Tools and Preparation
Before diving into the recipe, gather the necessary tools that will make your cooking experience smooth and enjoyable.
Essential Tools and Equipment
- Baking sheet
- Fork
- Mixing bowl
- Skillet
- Measuring cups and spoons
Importance of Each Tool
- Baking sheet: Essential for roasting the potatoes evenly in the oven.
- Mixing bowl: A large bowl allows you to combine all ingredients without mess.
- Skillet: Ideal for cooking bacon to achieve the perfect crispiness.
Ingredients
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
For the Potatoes
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
For the Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Mix-Ins
- 12 ounces bacon (cooked, cooled and chopped)
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
How to Make Loaded Baked Potato Salad
Step 1: Preheat the Oven
Preheat your oven to 400° F to get it ready for roasting the potatoes.
Step 2: Roast the Potatoes
- Place cleaned potatoes on a baking sheet.
- Pierce each potato 4-5 times with a fork.
- Lightly coat them with olive oil and sprinkle kosher salt.
- Roast in the oven for 50-60 minutes until easily pierced with a cake tester or skewer.
- Remove from oven and cool for 5 minutes.
- Once cool enough to handle, peel off the jackets and cut potatoes into 1-inch chunks.
- Transfer potato flesh to a large mixing bowl while allowing some crumbling—this adds texture!
- While still warm, sprinkle apple cider vinegar over the potatoes and let rest for 15-30 minutes until cooled.
Step 3: Cook the Bacon
While potatoes are cooling:
1. Cook bacon in a skillet or oven until crispy.
2. Drain excess fat and let cool before crumbling into bite-size pieces.
Step 4: Prepare the Dressing
In a small bowl:
1. Mix mayonnaise with sour cream.
2. Season with kosher salt and black pepper to taste.
Step 5: Combine Everything
Once potatoes are cool:
1. Pour dressing mix over potatoes along with crumbled bacon, green onions, and cheddar cheese.
2. Gently fold everything together until combined.
3. Adjust seasoning with additional salt and pepper if needed.
4. Refrigerate for at least 3 hours or overnight before serving to enhance flavors.
Store leftovers in the refrigerator for up to four days! Enjoy your Loaded Baked Potato Salad as an irresistible side dish at your next gathering!
How to Serve Loaded Baked Potato Salad
Loaded Baked Potato Salad is a versatile dish that can be served in many ways. Whether you’re at a barbecue, picnic, or family gathering, this salad is sure to impress. Here are some great serving suggestions to elevate your meal experience.
As a Standalone Dish
- This salad can shine on its own as a hearty side or main dish. Serve it chilled for a refreshing option.
With Grilled Meats
- Pair the salad with grilled chicken, steak, or ribs. The smoky flavors of the meat complement the creamy texture of the potato salad perfectly.
In Lettuce Wraps
- For a fun twist, serve the loaded potato salad in crisp lettuce leaves. This adds crunch and freshness while keeping things light.
Topped with Extra Cheese
- Sprinkle additional cheddar cheese on top just before serving for an extra cheesy delight that appeals to cheese lovers.
As a Filling for Sandwiches
- Use the loaded baked potato salad as a filling for sandwiches or wraps. It adds flavor and creaminess to your lunch options.
How to Perfect Loaded Baked Potato Salad
To ensure your Loaded Baked Potato Salad is perfect every time, consider these helpful tips that enhance flavor and texture.
- Use Fresh Ingredients: Always opt for fresh potatoes and high-quality bacon to maximize flavor.
- Adjust Seasoning: Taste your salad before serving; adjust salt and pepper according to your preference.
- Chill Before Serving: Allowing the salad to chill for at least three hours helps the flavors meld beautifully.
- Experiment with Add-ins: Consider adding diced tomatoes or jalapeños for an extra kick of flavor.
- Don’t Overmix: Gently fold in ingredients to keep the potato chunks intact and maintain texture.
- Garnish with Herbs: Fresh herbs like parsley or dill can brighten up the dish and add color.
Best Side Dishes for Loaded Baked Potato Salad
Loaded Baked Potato Salad pairs well with several side dishes that enhance its rich flavors. Here are some great options to consider:
- Grilled Corn on the Cob: Sweet corn complements the savory notes of the potato salad; simply grill and serve with butter.
- Coleslaw: A crunchy coleslaw adds freshness and balances out the creaminess of the salad; choose a vinegar-based recipe for contrast.
- Baked Beans: The sweetness of baked beans provides an excellent contrast; serve warm alongside the salad.
- Garlic Bread: Crispy garlic bread offers a crunchy texture that pairs well with soft potato chunks.
- Fruit Salad: A light fruit salad introduces brightness and sweetness; mix seasonal fruits for variety.
- Deviled Eggs: Classic deviled eggs add protein and richness, making them a delightful addition to any spread.
- Roasted Vegetables: Roasting seasonal vegetables brings out their natural sweetness; season simply with olive oil and herbs.
- Pickles or Pickled Vegetables: The tanginess from pickles cuts through the richness of the potato salad, providing a nice balance on your plate.
Common Mistakes to Avoid
Making Loaded Baked Potato Salad can be simple, but certain mistakes can affect the outcome. Here are some common pitfalls and how to avoid them.
- Skipping the cooling process: Allowing your potatoes to cool before mixing is essential. This prevents a mushy salad and helps flavors meld better.
- Not seasoning properly: Make sure to season each layer of your salad. Adding salt and pepper only at the end may lead to bland bites.
- Using warm ingredients: Mixing warm potatoes with dressing can make the salad watery. Wait for the potatoes to cool completely before adding any creamy elements.
- Overcooking the potatoes: Cooking potatoes too long can result in a mushy texture. Aim for fork-tender without falling apart.
- Ignoring ingredient quality: Using high-quality bacon, cheese, and fresh scallions enhances flavor significantly. Don’t settle for less!
Storage & Reheating Instructions
Refrigerator Storage
- Store Loaded Baked Potato Salad in an airtight container.
- It will stay fresh for up to 4 days in the refrigerator.
Freezing Loaded Baked Potato Salad
- It’s best not to freeze this salad, as potatoes can become grainy when thawed.
- If you must freeze it, use a freezer-safe container and consume within one month.
Reheating Loaded Baked Potato Salad
- Oven: Preheat to 350°F and heat covered for about 15-20 minutes or until warmed through.
- Microwave: Heat in short intervals (30 seconds), stirring in between until warm.
- Stovetop: Gently reheat on low heat, stirring occasionally to prevent sticking.
Frequently Asked Questions
Here are some common questions about Loaded Baked Potato Salad.
Can I customize my Loaded Baked Potato Salad?
Yes! You can add ingredients like diced tomatoes, jalapeños, or even ranch seasoning for extra flavor.
How do I make it healthier?
Substituting Greek yogurt for sour cream and using turkey bacon can lighten up the recipe while maintaining taste.
How long does Loaded Baked Potato Salad last?
The salad keeps well in the refrigerator for up to 4 days. Always store it in an airtight container.
Can I prepare Loaded Baked Potato Salad ahead of time?
Absolutely! Preparing it a few hours or even a day ahead allows flavors to develop beautifully.
Final Thoughts
This Loaded Baked Potato Salad is not just a dish; it’s a delightful mix of comfort and taste that suits any occasion. Its versatility means you can customize it based on your cravings or dietary needs. So go ahead, give this recipe a try, and enjoy its incredible flavors at your next gathering!
Loaded Baked Potato Salad
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Loaded Baked Potato Salad is a delightful twist on the classic dish, transforming simple ingredients into a creamy, flavor-packed side that’s perfect for any occasion. With crispy bacon, melty cheese, and fresh scallions mixed in a tangy sour cream and mayo dressing, this salad is a guaranteed crowd-pleaser. Whether you’re hosting a BBQ, attending a potluck, or enjoying a family dinner, this hearty salad will impress guests and satisfy your cravings. Plus, it’s easy to prepare ahead of time!
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon
- 1 ½ cups medium cheddar cheese
- 6 green onions
- 1 cup mayonnaise
- ¾ cup sour cream
- Apple cider vinegar
Instructions
- Preheat oven to 400°F. Pierce cleaned potatoes with a fork and coat with olive oil and salt. Roast for 50-60 minutes until tender.
- Cool potatoes slightly, peel, and cut into chunks. Add apple cider vinegar while warm.
- Cook bacon until crispy; crumble once cooled.
- In a bowl, mix mayonnaise and sour cream with salt and pepper.
- Combine potatoes with dressing, bacon, green onions, and cheese; fold gently.
- Refrigerate for at least 3 hours before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 2g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
