Loaded Baked Potato Salad
The Loaded Baked Potato Salad is not just a salad; it’s a delightful twist on the classic steakhouse favorite. This easy recipe combines tender baked potatoes with crispy bacon, creamy cheese, and fresh scallions, all enveloped in a rich sour cream and mayo dressing. Perfect for potlucks, barbecues, or family gatherings, this dish promises to be a crowd-pleaser with its comforting flavors and hearty ingredients.
Why You’ll Love This Recipe
- Easy Preparation: This recipe simplifies the traditional loaded baked potato into an effortless salad that’s easy to make.
- Flavorful Ingredients: With the combination of bacon, cheese, and scallions, every bite bursts with flavor that everyone will love.
- Versatile Dish: Ideal as a side for picnics, barbecues, or casual dinners; it suits a variety of occasions.
- Make-Ahead Option: Refrigerate the salad for several hours or overnight to enhance the flavors—perfect for busy days.
- Crowd-Pleasing Appeal: Loaded Baked Potato Salad is sure to be a hit at any gathering, making it an instant favorite.
Tools and Preparation
Before you start making your Loaded Baked Potato Salad, gather your kitchen tools. Having everything ready will make the preparation smoother.
Essential Tools and Equipment
- Baking sheet
- Fork
- Large mixing bowl
- Skillet or oven for cooking bacon
- Measuring cups and spoons
Importance of Each Tool
- Baking sheet: Essential for roasting the potatoes evenly while allowing moisture to escape.
- Large mixing bowl: Provides ample space for mixing all the ingredients without spilling.
- Skillet: Great for cooking bacon quickly and achieving that perfect crispiness.
Ingredients
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
For the Potatoes
- 4 pounds russet potatoes
For the Dressing
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Mix-Ins
- 12 ounces bacon (cooked, cooled and chopped)
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
How to Make Loaded Baked Potato Salad
Step 1: Preheat the Oven
Preheat your oven to 400° F. This ensures that your potatoes cook perfectly.
Step 2: Bake the Potatoes
- Place cleaned potatoes on a baking sheet.
- Pierce each potato 4-5 times with a fork.
- Lightly coat them with olive oil and sprinkle with kosher salt.
- Bake for 50-60 minutes until easily pierced with a cake tester or skewer.
Once done, remove from the oven and let cool for about 5 minutes. When cool enough to handle:
Step 3: Prepare the Potatoes
- Peel the potatoes and cut them into 1-inch chunks. Discard the jackets.
Don’t worry if some potato flesh crumbles; transfer all pieces into a large mixing bowl. While still warm:
Step 4: Add Vinegar
Sprinkle apple cider vinegar over the warm potatoes. Let them rest for 15-30 minutes until they cool down completely.
Step 5: Cook the Bacon
While waiting for your potatoes to cool:
Cook bacon in a skillet or oven until crispy.
Once cooked, drain excess fat and let it cool. Crumble into bite-sized pieces.
Step 6: Make the Dressing
In a small bowl:
Mix mayonnaise and sour cream together.
Season this mixture with kosher salt and freshly ground black pepper.
Step 7: Combine Ingredients
When your potatoes have cooled:
Pour the mayonnaise mixture over them along with crumbled bacon, chopped green onions, and shredded cheddar cheese.
Gently fold everything together. Taste and adjust seasoning if necessary.
Step 8: Chill Before Serving
Refrigerate your Loaded Baked Potato Salad for at least 3 hours or overnight before serving. Store leftovers in the refrigerator for up to four days. Enjoy!
How to Serve Loaded Baked Potato Salad
Loaded Baked Potato Salad is a versatile dish suitable for various occasions. Whether you’re hosting a backyard barbecue or a family dinner, this salad can elevate any meal. Here are some creative serving suggestions.
As a Standalone Dish
- This potato salad shines on its own as a hearty side. Serve it chilled or at room temperature for the best experience.
With Grilled Meats
- Pair your Loaded Baked Potato Salad with grilled chicken, steak, or pork chops. The creamy texture complements the smoky flavors beautifully.
At Potlucks and Picnics
- A favorite at gatherings, this dish is easy to transport. Just keep it chilled until serving to maintain freshness.
Alongside Fresh Salads
- Balance the richness of the potato salad with a light green salad. A simple arugula or mixed greens salad works well.
With Dips and Chips
- For a fun twist, serve your potato salad with tortilla chips or pita bread. Guests can scoop it up for a crunchy contrast.
Topped with Extra Ingredients
- Enhance the loaded flavor by adding more toppings like jalapeños, ranch dressing, or avocado before serving.
How to Perfect Loaded Baked Potato Salad
To make the most of your Loaded Baked Potato Salad, consider these helpful tips that enhance flavor and texture.
- Use Fresh Ingredients: Select ripe ingredients for the best flavor. Fresh scallions and crispy bacon will elevate your dish.
- Cool Potatoes Completely: Allowing potatoes to cool completely before mixing prevents them from becoming mushy in the salad.
- Adjust Seasonings: Taste and adjust salt and pepper after mixing. You might need more depending on personal preference.
- Chill Before Serving: Refrigerate for at least three hours before serving. This allows flavors to meld together beautifully.
- Experiment with Cheese: Try different types of cheese such as pepper jack or gouda for unique flavor profiles.
- Add Herbs: Fresh herbs like parsley or dill can add brightness and enhance the overall taste of your salad.
Best Side Dishes for Loaded Baked Potato Salad
Loaded Baked Potato Salad pairs well with many side dishes that complement its rich flavors. Here are some excellent options:
- Grilled Corn on the Cob: Sweet corn adds a delightful crunch and sweetness that balances the richness of the salad.
- Classic Coleslaw: The tangy crunch of coleslaw provides a refreshing contrast to the creamy potato salad.
- Roasted Vegetables: Seasonal roasted veggies bring color and nutrition to your meal while enhancing flavors.
- Baked Beans: The sweet and savory profile of baked beans pairs wonderfully with this rich potato dish.
- Garlic Bread: Crispy garlic bread offers an irresistible crunch that complements the creamy texture of your salad.
- Caprese Skewers: Fresh mozzarella, basil, and tomatoes create a bright burst of flavor that enhances any spread.
- Stuffed Peppers: These can be filled with grains or meats for added substance alongside your hearty potato salad.
- Fruit Salad: A light fruit salad brings sweetness and freshness, balancing out heavier sides like potato salad.
These side dishes will make your meal even more enjoyable!
Common Mistakes to Avoid
Making Loaded Baked Potato Salad can be simple, but a few common mistakes may lead to a less-than-perfect dish. Here are some pitfalls to watch out for.
- Using unseasoned potatoes: Not seasoning the potatoes before baking can result in bland flavors. Make sure to sprinkle with salt and olive oil before cooking.
- Overcooking the potatoes: Cooking the potatoes for too long can cause them to become mushy. Aim for tender but firm potatoes that hold their shape when cut.
- Neglecting to cool properly: Adding warm potatoes to the dressing can result in a runny salad. Allow the potatoes to cool sufficiently before mixing.
- Forgetting the vinegar: Skipping apple cider vinegar means missing out on essential flavor. It adds brightness and balances the richness of the mayo and sour cream.
- Not chilling enough: Serving immediately after mixing can lead to a less cohesive flavor. Chill your Loaded Baked Potato Salad for at least 3 hours for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Ensure it’s completely cooled before sealing to avoid condensation.
Freezing Loaded Baked Potato Salad
- Freezing is not recommended as it can alter the texture of the ingredients.
- If necessary, store in a freezer-safe container, but consume within 1 month.
Reheating Loaded Baked Potato Salad
- Oven: Preheat to 350°F and cover with foil. Heat until warmed through, about 15-20 minutes.
- Microwave: Place in a microwave-safe dish, cover loosely, and heat for 2-3 minutes or until warmed, stirring halfway.
- Stovetop: Heat gently in a pan over low heat, stirring frequently until warmed through.
Frequently Asked Questions
Here are some common questions about preparing Loaded Baked Potato Salad.
What is Loaded Baked Potato Salad?
Loaded Baked Potato Salad is a creamy side dish made with baked potatoes mixed with bacon, cheese, scallions, and a tangy dressing.
Can I customize my Loaded Baked Potato Salad?
Absolutely! You can add ingredients like diced tomatoes or jalapeños for extra flavor. Customize it to suit your taste preferences!
How long does Loaded Baked Potato Salad last?
When stored properly in an airtight container, it lasts up to 4 days in the refrigerator.
Is this recipe suitable for potlucks?
Yes! Loaded Baked Potato Salad is perfect for potlucks due to its crowd-pleasing flavors and easy preparation.
Can I make this salad ahead of time?
Yes! For best flavors, prepare this salad at least 3 hours before serving or even overnight.
Final Thoughts
Loaded Baked Potato Salad combines classic flavors into a delightful dish that everyone will love. It’s versatile and allows for many customization options based on your preferences. Try this recipe at your next gathering; it’s sure to impress!
Loaded Baked Potato Salad
- Total Time: 1 hour 20 minutes
- Yield: Approximately 8 servings 1x
Description
Loaded Baked Potato Salad is a delicious twist on a classic favorite, combining creamy textures with savory flavors. This easy-to-make salad features tender baked potatoes tossed with crispy bacon, rich cheddar cheese, and fresh scallions, all enveloped in a tangy sour cream and mayo dressing. Whether served at potlucks, barbecues, or family gatherings, this dish guarantees to impress your guests with its comforting taste and hearty ingredients.
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon
- 1 ½ cups medium cheddar cheese
- 6 green onions
- 1 cup mayonnaise
- ¾ cup sour cream
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Kosher salt and black pepper
Instructions
- Preheat the oven to 400°F.
- Pierce cleaned potatoes and lightly coat with olive oil and salt; bake for 50-60 minutes until tender.
- Allow potatoes to cool slightly, then peel and cut into chunks. Sprinkle with apple cider vinegar and let cool completely.
- Cook bacon until crispy; crumble into pieces.
- In a bowl, mix mayonnaise and sour cream; season.
- Combine cooled potatoes, bacon, green onions, and cheese with the dressing; fold gently.
- Chill for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 660mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
