Loaded Baked Potato Salad Recipe
This Loaded Baked Potato Salad takes the classic potato salad to the next level with all the flavors of a loaded baked potato! Creamy, tangy, and filled with crispy bacon, sharp cheese, green onions, and a touch of sour cream, it’s a perfect side dish for barbecues, picnics, or any occasion.
Ingredients:
For the Potato Salad:
- 2 lbs baby potatoes (or russet potatoes, cut into chunks)
- 8 slices bacon (cooked and crumbled)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 3-4 green onions, thinly sliced
- Fresh parsley or chives (optional, for garnish)
Instructions:
Step 1: Cook the Potatoes
- Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat. Add a pinch of salt and cook for 10-15 minutes, or until the potatoes are fork-tender but not mushy.
- Drain and cool: Drain the potatoes and set them aside to cool slightly. If you prefer, you can let them cool completely, or just cool enough so they are easy to handle.
Step 2: Prepare the Dressing
- Make the dressing: In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard (if using), apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Step 3: Assemble the Potato Salad
- Cut the potatoes: Once the potatoes are cool enough to handle, cut them into bite-sized chunks (leave the skins on for extra flavor and texture). Add the potatoes to the bowl with the dressing.
- Add the mix-ins: Stir in the shredded cheddar cheese, crumbled bacon, and sliced green onions. Gently fold everything together to coat the potatoes evenly with the dressing.
- Taste and adjust: Taste the potato salad and adjust the seasoning, adding more salt, pepper, or vinegar if desired.
Step 4: Chill and Serve
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
- Garnish: Before serving, top the salad with a sprinkle of extra crumbled bacon, cheese, and green onions for a beautiful presentation.
Tips:
- Bacon: For extra crispy bacon, you can bake it in the oven at 400°F (200°C) for about 15-20 minutes or until crispy. Once cooled, crumble it into the salad.
- Potato types: Baby potatoes are great for their waxy texture, but you can also use russet potatoes if you prefer a fluffier texture.
- Customization: Add extras like chopped hard-boiled eggs, ranch dressing, or even a little smoked paprika for extra flavor.
- Make-Ahead: This salad keeps well for 2-3 days in the fridge, so it’s great for prepping ahead of time for gatherings.
This Loaded Baked Potato Salad is the ultimate side dish—packed with flavor and creamy goodness that everyone will love! Enjoy!
