This Loaded Baked Potato Salad is a fun twist on a classic dish! It combines creamy potatoes, crispy bacon, and tangy cheese, making it a perfect side for summer picnics.
Honestly, who can resist bacon? This dish is always a hit at barbecues. I love serving it chilled, so it’s super refreshing on a hot day! Plus, it’s easy to whip up!
Key Ingredients & Substitutions
Potatoes: I recommend medium russet potatoes for their fluffy texture and ability to hold up in salad. If you prefer, Yukon Gold potatoes can be a nice alternative for a creamier texture.
Mayonnaise: This is the base for your dressing, adding creaminess. If you’re aiming for a lighter version, yogurt or a vegan mayo can be great substitutes.
Sour Cream: It adds a tangy kick! You can also use Greek yogurt if you want a healthier option or for a bit of extra creaminess.
Bacon: Crispy bacon gives that lovely crunch. For a vegetarian option, try using crumbled tempeh bacon or smoked salt for that flavor without meat.
Cheese: Sharp cheddar cheese is my go-to for this dish. You could also use mild cheddar or a dairy-free cheese if you have lactose intolerance or prefer a dairy-free option.
How Do I Cook the Perfect Potatoes for My Salad?
Cooking the potatoes just right is key to a great potato salad. Here are some tips to ensure they turn out perfectly:
- Start with cold water and add a pinch of salt. This helps the potatoes cook evenly.
- Boil on high heat then reduce to a medium simmer. This prevents them from breaking apart.
- Check for doneness by piercing with a fork. You want them fork-tender but not mushy!
- Let them cool before cutting. This makes them easier to handle and prevents the dressing from getting too warm.
Loaded Baked Potato Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 3 pounds (about 6) medium russet potatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked crisp and crumbled
- 4 green onions, thinly sliced
Optional Garnish:
- Extra cheddar cheese
- Chopped fresh chives or parsley
How Much Time Will You Need?
This Loaded Baked Potato Salad will take about 30 minutes of active prep time, plus chill time in the refrigerator for at least 2 hours. This allows all those delicious flavors to meld together, making it even tastier!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing and scrubbing the potatoes well to remove any dirt. Place them whole in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.
2. Boil the Potatoes:
Bring the water to a boil over high heat, then reduce the heat to medium. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes depending on the size of the potatoes. Make sure to check them with a fork!
3. Cool and Cut the Potatoes:
Once cooked, drain the potatoes and let them cool until you can handle them comfortably. This cooling process helps prevent the dressing from getting too warm. If you prefer, peel the potatoes, then cut them into bite-sized cubes.
4. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, milk, apple cider vinegar, Dijon mustard, garlic powder, and some salt and pepper until the mixture is smooth and creamy.
5. Combine Potatoes with Dressing:
Add the cubed potatoes into the dressing and gently toss them to ensure they are well-coated.
6. Add Cheese, Bacon, and Green Onions:
Next, fold in the shredded cheddar cheese, crumbled bacon, and sliced green onions, mixing everything together gently until combined.
7. Season and Chill:
Taste your salad and adjust the seasoning with any additional salt and pepper if necessary. Then, cover the bowl and refrigerate the potato salad for at least 2 hours to let all those wonderful flavors meld together.
8. Serve and Enjoy:
Before serving, give the salad a gentle stir. Garnish with extra cheddar cheese and your choice of fresh herbs like chives or parsley if desired. Serve chilled and enjoy this delightful summer side with family and friends!
FAQ for Loaded Baked Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their fluffy texture, you can also use Yukon Gold potatoes for a creamier salad or baby potatoes for bite-sized pieces.
Is There a Healthier Alternative to Mayonnaise?
Yes! You can substitute half or all of the mayonnaise with Greek yogurt for a lighter option without sacrificing creaminess. Just adjust the seasoning to taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, try not to let it sit out at room temperature for longer than 2 hours.
Can I Make This Salad in Advance?
Yes! You can prepare the salad up to 24 hours in advance. Just keep it refrigerated and give it a stir before serving to redistribute the dressing.