Loaded Baked Potato Salad
The Loaded Baked Potato Salad transforms a classic steakhouse dish into a creamy, savory delight perfect for any gathering. This easy recipe combines the comforting flavors of baked potatoes with crispy bacon, rich cheese, and zesty green onions. Ideal for potlucks, barbecues, or as a side dish at dinner parties, this potato salad is sure to impress. Its unique twist makes it a standout choice among traditional salads.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of sour cream and mayo creates a rich dressing that perfectly complements the potatoes and toppings.
- Easy to Prepare: With simple steps and common ingredients, this loaded baked potato salad comes together quickly.
- Versatile Serving Options: Serve it warm or chilled; it fits right in at any occasion, from summer cookouts to holiday feasts.
- Crowd-Pleasing: With its hearty ingredients like bacon and cheddar cheese, this salad is sure to satisfy even the pickiest eaters.
- Make Ahead: You can prepare this dish hours in advance, letting the flavors meld while saving you time on the day of your event.
Tools and Preparation
Having the right tools can make your cooking experience smoother and more enjoyable. Here’s what you’ll need to whip up your Loaded Baked Potato Salad.
Essential Tools and Equipment
- Large baking sheet
- Mixing bowl
- Skillet or oven-safe pan
- Fork
- Knife
- Measuring cups and spoons
Importance of Each Tool
- Large baking sheet: Essential for roasting the potatoes evenly without overcrowding.
- Mixing bowl: A large bowl allows you to mix all ingredients easily without spills.
- Skillet or oven-safe pan: Ideal for cooking bacon to get it crispy without mess.
- Knife: A sharp knife is crucial for cutting potatoes into manageable chunks quickly.
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 Toppings
- 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. This ensures that your potatoes roast evenly.
Step 2: Prepare the Potatoes
Place cleaned potatoes on a large baking sheet. Pierce each potato 4-5 times with a fork. Lightly coat them with olive oil and sprinkle with kosher salt. Roast in the oven for 50-60 minutes or until easily pierced with a skewer.
Once done, remove them from the oven and let cool for 5 minutes. When they are cool enough to handle, peel them and cut into 1-inch chunks. Discard the skins. It’s okay if some potato flesh crumbles during this process—just transfer everything into a large mixing bowl. While warm, sprinkle with apple cider vinegar and let rest for 15-30 minutes until cooled.
Step 3: Cook the Bacon
While the potatoes cool, cook your bacon in a skillet or in the oven until crispy. Once cooked, drain excess fat and allow it to cool before crumbling into bite-sized pieces.
Step 4: Mix the Dressing
In a small bowl, combine mayonnaise and sour cream. Season your dressing with kosher salt and black pepper to taste.
Step 5: Combine Ingredients
Once your potatoes are fully cooled:
Pour the mayonnaise mixture over them in the mixing bowl.
Add crumbled bacon, chopped green onion, and shredded cheddar cheese.
Gently fold all ingredients together until well mixed. Taste and adjust seasoning if necessary. Refrigerate for at least 3 hours or overnight before serving if possible. This salad can be stored in the refrigerator for up to 4 days. Enjoy!
How to Serve Loaded Baked Potato Salad
Loaded baked potato salad is a versatile dish that can be served in various ways. Whether at a barbecue, potluck, or family dinner, here are some great ideas to elevate your serving experience.
As a Standalone Dish
- Served chilled or at room temperature, this salad can shine as the main attraction on your table.
With Grilled Meats
- Pair it with grilled chicken, steak, or burgers for a hearty meal. The creamy texture complements smoky flavors perfectly.
On a Buffet Table
- Place it in a large bowl surrounded by other sides. Guests will love the option of this delicious potato salad alongside other favorites.
In Individual Portions
- For parties, serve the salad in small cups or jars. This makes it easy for guests to grab and enjoy without any fuss.
With Fresh Herbs
- Garnish with fresh parsley or dill right before serving for added color and flavor. It enhances the visual appeal and freshness of the dish.
How to Perfect Loaded Baked Potato Salad
To ensure your loaded baked potato salad turns out perfectly every time, keep these tips in mind.
- Choose the right potatoes: Russet potatoes work best due to their fluffy texture when cooked.
- Let the potatoes cool: Allowing them to cool slightly before mixing helps maintain their shape in the salad.
- Adjust seasoning: Taste and adjust salt and pepper after mixing all ingredients to achieve the perfect flavor balance.
- Chill before serving: Refrigerate for at least 3 hours. This allows flavors to meld beautifully.
- Experiment with toppings: Consider adding jalapeños or olives for an extra kick if you enjoy bold flavors.
- Store properly: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Best Side Dishes for Loaded Baked Potato Salad
Loaded baked potato salad pairs wonderfully with numerous side dishes. Here are some great options to complement your meal.
- Grilled Corn on the Cob – Sweet and smoky corn adds a delightful crunch to your meal.
- Coleslaw – A refreshing cabbage slaw provides a crisp contrast to the creamy potato salad.
- Baked Beans – Their sweet and hearty flavor creates a satisfying combination with the potato salad.
- Caprese Salad – Fresh tomatoes, mozzarella, and basil offer bright flavors that lighten up your plate.
- Garlic Bread – Crispy garlic bread gives you a savory bite that pairs well with creamy dishes.
- Fruit Salad – A light fruit salad brings sweetness and balances out richer flavors on your table.
- Deviled Eggs – These classic bites are always a hit and add protein alongside your potato salad.
- Roasted Vegetables – Seasoned roasted veggies provide a healthy touch that complements any spread.
Common Mistakes to Avoid
When making Loaded Baked Potato Salad, there are a few common pitfalls that can affect the final dish. Here are some mistakes to watch out for:
- Skipping the Cooling Step: Not allowing the potatoes to cool properly can lead to a mushy salad. Make sure to let them cool for 15-30 minutes before mixing in the dressing.
- Overcooking the Potatoes: Cooking potatoes too long can make them fall apart. Aim for tender potatoes that can be easily pierced with a fork but still hold their shape.
- Not Seasoning Enough: Failing to season each layer, including the potatoes and dressing, can lead to bland flavors. Be sure to taste and adjust seasoning as you go.
- Using Low-Quality Ingredients: Opting for cheap bacon or cheese may compromise flavor. Invest in good-quality ingredients for the best results.
- Forgetting the Acid: Skipping vinegar or lemon juice can result in a flat taste. The acid brightens and balances flavors, so don’t skip this step.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Can last up to 4 days in the refrigerator.
- Keep away from strong-smelling foods to avoid flavor transfer.
Freezing Loaded Baked Potato Salad
- Not recommended for freezing due to texture changes.
- If necessary, freeze portions in freezer-safe containers.
- Use within 1 month for best quality.
Reheating Loaded Baked Potato Salad
- Oven: Preheat oven to 350°F. Place salad in an oven-safe dish, cover with foil, and heat for about 20 minutes.
- Microwave: Transfer salad to a microwave-safe bowl. Heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Warm gently in a skillet over low heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about Loaded Baked Potato Salad:
What is Loaded Baked Potato Salad?
Loaded Baked Potato Salad is a delicious twist on traditional potato salad, featuring baked potatoes mixed with bacon, cheese, scallions, and a creamy dressing.
How do I customize my Loaded Baked Potato Salad?
You can add ingredients like diced tomatoes or jalapeños for extra flavor. Experiment with different cheeses or herbs according to your taste preferences!
Can I make Loaded Baked Potato Salad ahead of time?
Yes! This salad is great for meal prep and can be made a day in advance. Just be sure to store it properly in the refrigerator.
What should I serve with Loaded Baked Potato Salad?
This salad pairs well with grilled meats, sandwiches, or barbecue dishes. It’s an excellent side dish for any casual gathering.
Final Thoughts
Loaded Baked Potato Salad combines comfort food flavors into one delightful dish that’s perfect for gatherings or family dinners. Its versatility allows you to customize it with your favorite toppings and mix-ins, making it a beloved choice at potlucks and barbecues alike. Give this recipe a try and enjoy its creamy goodness!
Loaded Baked Potato Salad
- Total Time: 1 hour 20 minutes
- Yield: Approximately 8 servings 1x
Description
Loaded Baked Potato Salad is a delightful twist on the classic potato salad, combining the comforting flavors of baked potatoes with crispy bacon, rich cheddar cheese, and zesty green onions. This creamy dish is perfect for potlucks, barbecues, or family dinners. With a simple sour cream and mayonnaise dressing, it’s easy to prepare and can be served warm or chilled. Ideal for impressing guests at any gathering, this hearty salad is both satisfying and flavorful.
Ingredients
- 4 pounds russet potatoes
- 1 cup mayonnaise
- 3/4 cup sour cream
- 12 ounces bacon (cooked and chopped)
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Pierce cleaned potatoes with a fork, coat lightly with olive oil and salt, then roast on a baking sheet for 50-60 minutes.
- Allow the potatoes to cool slightly before peeling and cutting into chunks; sprinkle with apple cider vinegar.
- Cook bacon until crispy; drain fat and crumble.
- In a bowl, mix mayonnaise and sour cream; season with salt and pepper.
- Combine cooled potatoes with dressing, bacon, green onions, and cheese. Mix gently.
- Chill in the refrigerator for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
