Loaded Baked Potato Salad: A Delicious Twist on a Classic Favorite

Loaded Baked Potato Salad is a delightful twist on the classic potato salad that brings together the comforting flavors of a baked potato in a refreshing, creamy dish. As someone who has always loved the combination of crispy bacon, sharp cheddar cheese, and tangy sour cream, I can confidently say that this recipe is a crowd-pleaser at any gathering. The origins of potato salad can be traced back to the 19th century, but this loaded version adds a modern flair that makes it perfect for summer barbecues or potlucks.

What makes Loaded Baked Potato Salad so irresistible is its incredible texture and flavor profile. The creamy dressing coats tender potatoes, while the crunchy bacon and fresh chives provide a satisfying contrast. Plus, it’s incredibly convenient to prepare ahead of time, allowing you to spend more time enjoying the company of friends and family. Trust me, once you try this Loaded Baked Potato Salad, it will quickly become a staple in your recipe repertoire!

Ingredients:

• 4 large russet potatoes
• 8 slices of bacon
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1/2 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup milk (optional, for desired creaminess)

Preparing the Potatoes

1. Start by washing the russet potatoes thoroughly under cold running water. Scrub them gently to remove any dirt or debris, as we want to keep the skins intact for added texture and flavor. 2. Once clean, place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook. 3. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You can check for doneness by inserting a fork into the largest potato; it should slide in easily. 4. Once cooked, carefully drain the potatoes in a colander and let them cool for about 10-15 minutes. This will make them easier to handle when you’re ready to chop them. 5. After they have cooled, chop the potatoes into bite-sized pieces. I like to leave the skins on for added flavor and texture, but you can peel them if you prefer a smoother salad.

Cooking the Bacon

6. While the potatoes are cooling, it’s time to cook the bacon. In a large skillet over medium heat, add the bacon slices. Cook them until they are crispy, turning occasionally to ensure even cooking. This usually takes about 8-10 minutes. 7. Once crispy, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces. Set aside for later.

Making the Dressing

8. In a large mixing bowl, combine the sour cream and mayonnaise. I love using a mix of both for a creamy texture that isn’t too heavy. 9. Add the shredded sharp cheddar cheese to the bowl. The cheese adds a wonderful flavor and richness to the salad. 10. Next, sprinkle in the garlic powder, onion powder, and a pinch of salt and pepper. Adjust the seasoning to your taste. If you like a little kick, feel free to add a dash of hot sauce or cayenne pepper. 11. If you prefer a creamier dressing, slowly add the milk, mixing until you reach your desired consistency. I usually add about 1/4 cup, but you can adjust this based on your preference.

Combining Ingredients

12. Now it’s time to bring everything together! In the bowl with the dressing, gently fold in the chopped potatoes. Be careful not to mash them; you want to keep those lovely chunks intact. 13. Add the crumbled bacon and chopped green onions to the potato mixture. The green onions add a fresh, vibrant flavor that complements the richness of the salad. 14. Gently mix everything together until the potatoes are well coated with the dressing. Taste and adjust the seasoning if necessary. This is your chance to make it just right!

Chilling and Serving

15. Once everything is combined, cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully. 16. When you’re ready to serve, give the salad a gentle stir. If it seems a bit thick, you can add a splash of milk to loosen it up. 17. For an extra touch, sprinkle some additional shredded cheddar cheese and crumbled bacon on top before serving. This not only looks appealing but also adds a little extra flavor. 18. Serve the loaded baked potato salad chilled or at room temperature. It’s perfect for barbecues, potlucks, or as a side dish for any meal. Enjoy every creamy, cheesy, and crispy bite!

Storage Tips

19. If you have leftovers (which is rare because it’s so delicious!), store the salad in an airtight container in the refrigerator. It will keep well for about 3-4 days. Just give it a good stir before serving again. 20. I recommend not freezing this salad, as the texture of the potatoes and dressing may change once thawed.

Conclusion:

In summary, this Loaded Baked Potato Salad is an absolute must-try for anyone looking to elevate their side dish game. The combination of creamy potatoes, crispy bacon, sharp cheddar cheese, and zesty green onions creates a flavor explosion that will have your taste buds dancing with joy. Not only is it a crowd-pleaser at barbecues and potlucks, but it also makes for a hearty meal on its own when paired with grilled chicken or a fresh garden salad. Feel free to get creative with your serving suggestions! You can add a dollop of sour cream on top for an extra creamy finish, or toss in some diced jalapeños for a spicy kick. If you’re looking for a lighter version, consider swapping out the mayonnaise for Greek yogurt, or try using sweet potatoes for a unique twist. The possibilities are endless, and that’s what makes this recipe so versatile. I encourage you to give this Loaded Baked Potato Salad a try and make it your own. Once you’ve whipped it up, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the joy of cooking together! Trust me, this recipe will quickly become a staple in your kitchen, and you’ll find yourself making it time and time again. Happy cooking! Print