Loaded Baked Potato Salad – Discover the mouthwatering delight of Loaded Baked Potato Salad—a sensational twist on a traditional favorite! This recipe takes all the irresistible elements of a loaded baked potato and transforms them into a sensational salad. Imagine tender, creamy potatoes combined with crispy bacon, diced onions, tangy cheddar cheese, and a creamy dressing that will leave your taste buds begging for more. Whether you’re planning a summer barbecue, a family gathering, or simply craving a comforting side dish, this recipe is a must-try. Get ready to tantalize your senses and make every bite a moment of pure bliss!
Let me share with you a heartwarming tale of how Loaded Baked Potato Salad has become a beloved dish in my household. It all started when I served it at a family gathering, and my husband’s eyes instantly lit up with delight. He took one bite and declared it the best potato salad he had ever tasted. From that day on, it became a staple at our gatherings, bringing together our little family and creating lasting memories. This recipe has not only won the hearts of my loved ones but also our guests, who always come back for seconds and ask for the recipe. Trust me, once you try this incredible Loaded Baked Potato Salad, it will become a star in your kitchen too!
Why This Loaded Baked Potato Salad Will Leave You Craving More?
- A scrumptious twist on the classic potato salad: This recipe takes the beloved flavors of a loaded baked potato and turns them into a delectable salad, perfect for any occasion.
- Irresistible combination of textures: Experience the delightful contrast of creamy potatoes, crispy bacon, and gooey melted cheddar cheese that will have you coming back for more.
- Flavor explosion: The savory blend of onions, chives, and a tangy dressing made with sour cream and mayonnaise adds depth and richness to every bite.
- Versatile and crowd-pleasing: Whether served as a side dish at a barbecue, potluck, or as a comforting meal on its own, this salad is guaranteed to be a hit with everyone.
- Easy to make: With simple ingredients and straightforward steps, this recipe is accessible to all levels of cooking expertise.
Ingredients:
- 8 to 10 medium-sized Russet Potatoes (approximately 2.2 lb.)
- 12 slices of bacon, cooked, cooled, and crumbled
- 1 yellow onion, diced
- ½ tsp chives
- A pinch of salt
- A pinch of pepper
- 1 ½ cups shredded Cheddar Cheese (6 oz.)
- 1 cup sour cream
- ½ cup mayonnaise
- Green onion for garnish
Directions:
Start by washing and cutting the Russet Potatoes into bite-sized pieces.
Boil the potatoes in a large pot of salted water for 20 to 25 minutes until they are tender but still hold their shape.
Drain the potatoes and place them in the refrigerator to cool.
In a mixing bowl, whisk together the sour cream and mayonnaise until well combined.
Fold in the diced onions, chives, half of the crumbled bacon, and ¾ cup of shredded cheddar cheese.
Gently add the cooled potatoes to the mixture, along with a pinch of salt and pepper. Stir gently to combine all the ingredients evenly.
Garnish the Loaded Baked Potato Salad with the remaining shredded cheddar cheese, crumbled bacon, and chopped green onions.
Serve and enjoy the incredible flavors of this irresistible salad!
Notes:
- Feel free to customize your Loaded Baked Potato Salad by adding other toppings such as diced tomatoes, chopped pickles, or a sprinkle of paprika for an extra kick.
- To save time, you can cook the bacon in advance and store it in the refrigerator until needed.
- This recipe can easily be doubled or halved to accommodate different serving sizes.
- If you prefer a lighter version, you can use low-fat sour cream and mayonnaise without compromising the taste.
Indulge in the irresistible flavors of Loaded Baked Potato Salad and elevate your taste buds to new heights. This recipe combines all the elements of a classic loaded baked potato into a delightful salad that will leave you craving more. The creamy potatoes, crispy bacon, tangy cheddar cheese, and a medley of savory seasonings come together in perfect harmony, creating a dish that is both comforting and incredibly delicious. Whether you’re planning a casual gathering, a summer picnic, or simply seeking a comforting side dish, this salad is a guaranteed crowd-pleaser. So, go ahead and give this recipe a try, and get ready to savor every mouthwatering bite. Your taste buds and loved ones will thank you for it!
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! In fact, making this salad a few hours or even a day in advance allows the flavors to meld together and intensify. Just store it in the refrigerator in an airtight container until you’re ready to serve.
Can I use different types of potatoes?
While Russet Potatoes work best for their fluffy texture, you can experiment with other types of potatoes such as Yukon Gold or red potatoes. Just keep in mind that the texture and cooking time may vary slightly.
Can I make this salad vegetarian-friendly?
Definitely! Simply omit the bacon or replace it with vegetarian bacon alternatives or smoky tempeh strips for a delicious vegetarian version.
How long can leftovers be stored?
Leftovers can be stored in the refrigerator for up to 3 days. Make sure to keep them in an airtight container to maintain freshness.
Can I serve this salad warm?
While this salad is typically served chilled, you can enjoy it warm if you prefer. Just skip the step of cooling the potatoes in the refrigerator and serve it immediately after mixing all the ingredients together.
Loaded Baked Potato Salad
Ingredients
- 8 to 10 medium-sized Russet Potatoes approximately 2.2 lb.
- 12 slices of bacon cooked, cooled, and crumbled
- 1 yellow onion diced
- ½ tsp chives
- A pinch of salt
- A pinch of pepper
- 1 ½ cups shredded Cheddar Cheese 6 oz.
- 1 cup sour cream
- ½ cup mayonnaise
- Green onion for garnish
Instructions
- Start by washing and cutting the Russet Potatoes into bite-sized pieces.
- Boil the potatoes in a large pot of salted water for 20 to 25 minutes until they are tender but still hold their shape.
- Drain the potatoes and place them in the refrigerator to cool.
- In a mixing bowl, whisk together the sour cream and mayonnaise until well combined.
- Fold in the diced onions, chives, half of the crumbled bacon, and ¾ cup of shredded cheddar cheese.
- Gently add the cooled potatoes to the mixture, along with a pinch of salt and pepper. Stir gently to combine all the ingredients evenly.
- Garnish the Loaded Baked Potato Salad with the remaining shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Serve and enjoy the incredible flavors of this irresistible salad!
Leave a Reply