Loaded baked potato salad is a delightful twist on the classic potato salad, packed with all the flavors of a loaded baked potato. Creamy, cheesy, and filled with crispy bacon, this dish is perfect for barbecues, potlucks, or as a hearty side for dinner. Easy to prepare and bursting with flavor, it’s sure to be a crowd-pleaser at your next gathering.
Ingredients
- 4 medium-sized potatoes, diced
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 1 tablespoon mustard (optional)
- 1/4 cup fresh herbs (like chives or parsley)
- 1/2 cup diced red onion
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 20 minutes, and cooking time for the potatoes is approximately 25 minutes.
Nutritional Value
Each serving (about 1 cup) of loaded baked potato salad contains approximately 320 calories, 22g of fat, 25g of carbohydrates, and 6g of protein. This is based on a single serving for one person.
Step-by-Step Cooking Process
- Start by washing and peeling the potatoes.
- Dice the potatoes into bite-sized pieces.
- Boil the diced potatoes in salted water for about 15-20 minutes until tender.
- Drain the potatoes and let them cool completely.
- In a large mixing bowl, combine sour cream and mayonnaise.
- Add in shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Mix in the cooled potatoes and gently fold until everything is evenly coated.
- Season with salt, pepper, and mustard if desired.
- Sprinkle fresh herbs and diced red onion over the top.
- Chill in the refrigerator for at least 30 minutes before serving.
Alternative Ingredients
If you’re looking for lighter options, you can replace sour cream with Greek yogurt and use low-fat mayonnaise. For a vegetarian version, omit the bacon or substitute it with crispy chickpeas for added texture and flavor.
Serving and Pairings
Loaded baked potato salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread. It also makes an excellent side for barbecues and holiday meals, adding a creamy, hearty touch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold. It’s not recommended to freeze as the texture may change upon thawing.
Cooking Mistakes
- Overcooking the potatoes can make them mushy.
- Not allowing the potatoes to cool completely before mixing can lead to a soupy salad.
- Using too much mayonnaise can overpower the flavors; balance it with sour cream.
- Forget to season properly; taste as you mix!
- Skipping the chilling time can affect the overall flavor and texture.
Helpful Tips
- Mix the salad a few hours ahead for better flavor.
- Customize toppings like jalapeños or avocado for a unique twist.
- Use a mix of potato types for varied texture and flavor.
- Garnish with extra cheese and bacon bits before serving for visual appeal.
FAQs
Can I make this salad ahead of time?
Yes, loaded baked potato salad can be made a day in advance. Just store it in the refrigerator and give it a good stir before serving to refresh its texture.
What type of potatoes are best for this recipe?
Russet or Yukon Gold potatoes are great choices for this salad as they hold their shape well and have a creamy texture when cooked.
Can I add other toppings?
Absolutely! Feel free to add toppings like diced tomatoes, olives, or even jalapeños for a spicy kick.
Is this salad suitable for vegetarian diets?
Yes, simply omit the bacon, or substitute it with a vegetarian-friendly option like smoked paprika for a similar flavor.
How long can I store leftovers?
Stored properly in an airtight container, leftovers can last for up to 3 days in the refrigerator.
Conclusion
Loaded baked potato salad is a delicious and versatile dish that brings all the comforting flavors of a loaded baked potato into a salad form. Perfect for gatherings or a simple family meal, this recipe is sure to please everyone at the table. Enjoy the creamy texture and savory toppings with each bite!
Loaded Baked Potato Salad
Ingredients
- 4 medium-sized potatoes diced
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon crumbled
- 1/4 cup green onions chopped
- Salt and pepper to taste
- 1 tablespoon mustard optional
- 1/4 cup fresh herbs like chives or parsley
- 1/2 cup diced red onion
Instructions
- Wash and peel the potatoes.
- Dice the potatoes into bite-sized pieces.
- Boil the diced potatoes in salted water for about 15-20 minutes until tender.
- Drain the potatoes and let them cool completely.
- In a large mixing bowl, combine sour cream and mayonnaise.
- Add in shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Mix in the cooled potatoes and gently fold until everything is evenly coated.
- Season with salt, pepper, and mustard if desired.
- Sprinkle fresh herbs and diced red onion over the top.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
