Loaded Baked Potato Salad
Transform your traditional potato salad into a hearty loaded baked potato salad that will be the star of your next barbecue or picnic. This dish combines the comforting flavors of baked potatoes with creamy dressing, crispy bacon, and sharp cheddar cheese, ensuring a delightful experience with every bite. It’s not only easy to make but also a crowd-pleaser that everyone will love!
Ingredients
4 large russet potatoes, boiled and cooled
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup crumbled bacon
1/4 cup chopped green onions
Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is 20 minutes, and cooking time is about 30 minutes (for boiling the potatoes).
Nutritional Value
Each serving (approximately 1 cup) contains about 320 calories, 20g of fat, 28g of carbohydrates, and 7g of protein. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Wash and peel the russet potatoes.
- Cut the potatoes into 1-inch cubes.
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and let the potatoes cool completely.
- In a large mixing bowl, combine sour cream and mayonnaise.
- Add the cooled potatoes to the bowl.
- Mix in half of the shredded cheddar cheese.
- Stir in the crumbled bacon and chopped green onions.
- Season with salt and pepper to taste.
- Garnish with the remaining cheese and additional green onions before serving.
Alternative Ingredients
You can substitute Greek yogurt for sour cream for a lighter option. Using turkey bacon instead of regular bacon can also reduce fat content while still providing great flavor.
Serving and Pairings
This loaded baked potato salad pairs wonderfully with grilled meats, burgers, or as a side dish for picnics. It also complements fresh salads and other vegetable sides.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best served cold and doesn’t freeze well due to the creamy ingredients.
Cooking Mistakes
- Overcooking the potatoes can make them mushy.
- Not letting the potatoes cool completely can cause the dressing to separate.
- Forgetting to season the salad can result in bland flavors.
- Using low-quality bacon may affect the overall taste.
- Skipping the garnish can make the dish look unappealing.
Helpful Tips
- Use waxy potatoes for a firmer texture.
- Let the salad sit for at least an hour before serving to enhance flavors.
- Experiment with different herbs for added freshness.
- Adjust the creaminess by varying the amount of sour cream and mayo.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store it in the refrigerator to allow the flavors to meld.
What can I add for extra flavor?
Consider adding diced jalapeños for heat or a splash of vinegar for tanginess. Fresh herbs like dill or parsley can also elevate the flavor.
Is it possible to make this salad vegan?
Yes, substitute potatoes with a vegan mayonnaise and use a plant-based sour cream. Also, replace bacon with smoked tempeh or omit it entirely.
How long can leftovers be stored?
Leftovers can be stored in the fridge for up to 3 days, but it’s best to consume them within 48 hours for optimal flavor and freshness.
Can I freeze loaded baked potato salad?
Freezing is not recommended due to the creamy ingredients, which may separate upon thawing. It’s best enjoyed fresh or stored in the refrigerator.
Conclusion
This loaded baked potato salad is a delicious twist on a classic dish that brings together the best flavors of a loaded baked potato. Perfect for gatherings or as a comforting side dish, it’s sure to please everyone at the table. Enjoy the creamy, savory goodness today!
Loaded Baked Potato Salad
Ingredients
- 4 large russet potatoes boiled and cooled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Wash and peel the russet potatoes.
- Cut the potatoes into 1-inch cubes.
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and let the potatoes cool completely.
- In a large mixing bowl, combine sour cream and mayonnaise.
- Add the cooled potatoes to the bowl.
- Mix in half of the shredded cheddar cheese.
- Stir in the crumbled bacon and chopped green onions.
- Season with salt and pepper to taste.
- Garnish with the remaining cheese and additional green onions before serving.