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Loaded Baked Potato Salad

Loaded Baked Potato Salad Recipe

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Welcome to a recipe that transforms the classic flavors of a loaded baked potato into a creamy, savory salad that’s perfect for any occasion—Loaded Baked Potato Salad. This dish combines tender russet potatoes with tangy sour cream, crispy bacon, and sharp cheddar cheese, creating a delightful side dish that’s sure to impress at any barbecue, picnic, or family dinner. Follow along to make this delicious and crowd-pleasing potato salad that’s bursting with flavor.

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Ingredients

  • 2 lbs. Russet potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 lb. bacon, cooked and crumbled
  • 1 small yellow onion, finely chopped
  • 1/4 cup fresh chives, chopped
  • 2 cups sharp cheddar cheese, shredded
  • Pinch of kosher salt
  • Pinch of black pepper
  • Sliced green onions, for garnish

Instructions

Step 1: Cook the Potatoes

  1. Place the cubed russet potatoes in a large pot and cover them with cold water.
  2. Add a pinch of kosher salt to the water and bring it to a boil over high heat.
  3. Reduce the heat to medium and simmer the potatoes for 10-15 minutes, or until they are fork-tender.
  4. Drain the potatoes and let them cool completely.

Step 2: Prepare the Bacon

  1. While the potatoes are cooling, cook the bacon in a skillet over medium heat until crispy.
  2. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain and cool.
  3. Once cooled, crumble the bacon into small pieces.

Step 3: Make the Dressing

  1. In a large mixing bowl, combine the sour cream, mayonnaise, finely chopped yellow onion, and fresh chives.
  2. Stir in the shredded sharp cheddar cheese, leaving a little aside for garnish.
  3. Add a pinch of kosher salt and black pepper to taste.

Step 4: Assemble the Salad

  1. Once the potatoes have cooled completely, add them to the mixing bowl with the dressing.
  2. Gently toss the potatoes with the dressing until they are evenly coated.
  3. Fold in the crumbled bacon, reserving some for garnish.

Step 5: Garnish and Serve

  1. Transfer the potato salad to a serving dish.
  2. Garnish with the reserved shredded cheddar cheese, crumbled bacon, and sliced green onions.
  3. Serve immediately, or refrigerate until ready to serve.

Cooking Notes

  • Potatoes: Ensure the potatoes are fully cooled before mixing them with the dressing to prevent the salad from becoming watery.
  • Bacon: For extra flavor, consider using thick-cut bacon.
  • Consistency: Adjust the consistency of the dressing by adding more sour cream or mayonnaise as desired.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes? A: While russet potatoes work best due to their texture, you can also use Yukon Gold or red potatoes for a slightly different flavor and texture.

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Q: How long can I store this potato salad? A: Store the potato salad in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this potato salad ahead of time? A: Yes, you can make it a day in advance. Just give it a good stir before serving.

Q: Can I add other ingredients to the salad? A: Absolutely! Feel free to add ingredients like diced pickles, hard-boiled eggs, or even jalapeños for an extra kick.

Q: Is this salad suitable for a picnic? A: Yes, but keep it chilled and avoid leaving it out for more than 2 hours to ensure food safety.

Variations

Classic Potato Salad

  • Replace the sour cream with more mayonnaise.
  • Omit the cheddar cheese and bacon.
  • Add 2 tablespoons of yellow mustard for a tangy flavor.

Bacon Ranch Potato Salad

  • Substitute the sour cream with ranch dressing.
  • Add extra bacon and 1 cup of diced celery for crunch.

Loaded Sweet Potato Salad

  • Use sweet potatoes instead of russet potatoes.
  • Add 1/2 cup of dried cranberries and 1/2 cup of chopped pecans for a sweet and nutty twist.

Keto Version

For a keto-friendly adaptation:

  • Substitute the russet potatoes with cauliflower florets.
  • Use full-fat sour cream and mayonnaise.
  • Ensure the bacon is sugar-free and the cheddar cheese is full-fat.

Low Carb Version

To reduce carbs:

  • Substitute half of the potatoes with cauliflower florets.
  • Use a combination of low-fat sour cream and Greek yogurt to reduce the calorie content.

Loaded Baked Potato Salad is a versatile and delicious dish that brings together the best of both worlds: the creamy richness of a classic potato salad and the bold flavors of a loaded baked potato. Perfect for any gathering, this salad is sure to be a hit with family and friends. Whether you stick to the original recipe or try one of the variations, you’ll end up with a tasty and satisfying side dish that everyone will love. Enjoy making and sharing this wonderful recipe!

Stay tuned for more delectable recipes, cooking tips, and culinary inspiration on our blog. Don’t forget to share your experiences and variations with us in the comments below!