Loaded Baked Potato Salad is a creamy and delicious twist on the classic baked potato. With tender potatoes, crispy bacon, cheese, sour cream, and green onions, this salad has all the flavors of a loaded baked potato in a crowd-pleasing form. It’s the perfect side dish for barbecues, potlucks, or family dinners. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 3 lbs russet potatoes, peeled and cut into 1-inch cubes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
Instructions
Cook the Potatoes
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 12-15 minutes.
- Drain and Cool: Drain the potatoes and let them cool completely. You can spread them on a baking sheet to cool faster.
Prepare the Dressing
- Mix the Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
Assemble the Salad
- Combine Ingredients: Add the cooled potatoes to the dressing. Gently fold in the cheddar cheese, crumbled bacon, and chopped green onions. Mix until all ingredients are evenly distributed.
- Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve
- Garnish and Serve: Garnish with extra bacon, cheese, and green onions before serving, if desired. Serve chilled.
Cook’s Notes and Tips
- Potato Texture: Make sure not to overcook the potatoes, as they can become too mushy when mixed. You want them to be tender but still hold their shape.
- Cooling Potatoes: Cooling the potatoes completely before mixing with the dressing helps prevent the salad from becoming watery.
- Bacon: Cook the bacon until it’s nice and crispy for the best texture in the salad.
Variations
- Spicy Potato Salad: Add 1/4 teaspoon cayenne pepper or chopped jalapeños for a spicy kick.
- Healthier Option: Use Greek yogurt in place of sour cream for a lighter version of the salad.
- Loaded Sweet Potato Salad: Substitute russet potatoes with sweet potatoes for a different flavor profile.
Serving Suggestions
- Barbecue: This salad pairs wonderfully with grilled meats like burgers, hot dogs, or ribs.
- Picnic: Pack this salad for a picnic or outdoor gathering—just keep it chilled until ready to serve.
- Potluck Favorite: Bring this dish to a potluck, and it will surely be a crowd favorite.
Frequently Asked Questions (FAQs)
Can I Make This Salad Ahead of Time?
Yes, this salad can be made up to 24 hours in advance. Store it in the refrigerator, and give it a good stir before serving.
How Do I Store Leftovers?
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Can I Use Red Potatoes Instead of Russet?
Yes, red potatoes work well in this recipe and don’t need to be peeled if you prefer a more rustic texture.
How Do I Keep the Salad from Getting Watery?
Make sure the potatoes are completely cooled before mixing with the dressing, and avoid overcooking them. This helps prevent excess moisture from forming.
Can I Freeze Potato Salad?
Potato salad is best enjoyed fresh or refrigerated. Freezing is not recommended, as the texture of the potatoes and dressing may change when thawed.
Loaded Baked Potato Salad is a delicious and satisfying side dish that brings all the flavors of a loaded baked potato into a creamy salad. Whether you’re making it for a family meal, barbecue, or potluck, this salad is sure to be a hit. Gather your ingredients, mix it up, and enjoy this flavorful and comforting dish!
Happy Cooking!
