Loaded Baked Potato Salad is a delightful twist on the classic potato salad. This dish combines the comfort and flavors of a loaded baked potato with the creamy goodness of a traditional potato salad. The result is a rich, hearty salad that’s perfect for potlucks, barbecues, or any family gathering. The combination of tender potatoes, crispy bacon, tangy sour cream, and sharp cheddar cheese creates a symphony of flavors that everyone will love.
I first discovered this recipe at a summer barbecue, where it quickly became the highlight of the meal. The host had cleverly combined all the best elements of a loaded baked potato into a cold salad, making it perfect for a hot day. The smoky bacon, the creamy dressing, and the sharp cheese all melded together in a way that was both familiar and exciting. Since then, this Loaded Baked Potato Salad has become a staple at our family gatherings, always earning rave reviews.
Ingredients
8 medium Russet potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Wash and Cut the Potatoes:
Start by thoroughly washing 8 medium Russet potatoes under running water. Peel them if desired, though the skins can add a nice texture to the salad. Cut the potatoes into bite-sized pieces, ensuring they are all roughly the same size for even cooking.
Boil the Potatoes:
Place the cut potatoes in a large pot and cover them with water. Add a pinch of salt to the water to enhance the flavor. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 20-25 minutes. Be careful not to overcook them; you want the potatoes to hold their shape in the salad.
Drain and Cool:
Once the potatoes are cooked, drain them in a colander and allow them to cool completely. You can speed up the cooling process by spreading the potatoes out on a baking sheet.
Step 2: Prepare the Dressing
Combine Sour Cream and Mayonnaise:
In a large mixing bowl, combine 1 cup of sour cream and 1/2 cup of mayonnaise. Stir until smooth and well-blended. This creamy base will coat the potatoes and other ingredients beautifully.
Season the Dressing:
Add salt and pepper to taste. Start with a small amount, and adjust according to your preference. Remember, the bacon and cheese will also add saltiness to the dish.
Step 3: Assemble the Salad
Add Onions and Chives:
Finely chop 1 small onion and add it to the bowl with the dressing. Chop fresh chives and add them to taste. The onions add a nice crunch and a bit of bite, while the chives provide a mild onion flavor and a pop of color.
Mix in the Cheese:
Add 1 1/2 cups of shredded cheddar cheese to the bowl. Stir to combine, ensuring the cheese is evenly distributed throughout the mixture.
Combine with Potatoes:
Gently fold the cooled potatoes into the bowl with the dressing, onions, chives, and cheese. Be careful not to mash the potatoes; you want them to remain in bite-sized pieces.
Step 4: Add the Bacon
Cook the Bacon:
Cook a package of bacon until it is crispy. You can do this in a skillet on the stovetop, in the oven, or in the microwave. Once cooked, place the bacon on a paper towel-lined plate to drain excess grease.
Crumble the Bacon:
Once the bacon has cooled, crumble it into small pieces. Add most of the crumbled bacon to the potato salad, reserving a portion to sprinkle on top as a garnish.
Step 5: Final Touches
Adjust Seasoning:
Taste the salad and adjust the seasoning as needed. You may want to add more salt, pepper, or chives based on your preference.
Top with Garnish:
Transfer the salad to a serving bowl. Sprinkle the reserved crumbled bacon and some extra shredded cheddar cheese on top for a visually appealing presentation. You can also add a few more chopped chives for color.
Step 6: Serve and Enjoy
Chill the Salad:
For the best flavor, chill the salad in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.
Serve:
Serve the Loaded Baked Potato Salad cold as a side dish. It pairs wonderfully with grilled meats, burgers, or as part of a picnic spread.
Variations and Substitutions
Lighter Version:
To lighten up the salad, use Greek yogurt in place of sour cream, and reduced-fat mayonnaise.
Vegetarian Option:
For a vegetarian version, omit the bacon and add more crunchy vegetables like bell peppers or celery.
Different Cheeses:
Experiment with different types of cheese such as smoked gouda or pepper jack for a unique twist.
Spicy Kick:
Add a bit of heat by mixing in some diced jalapeños or a dash of hot sauce to the dressing.
Conclusion
Loaded Baked Potato Salad is a crowd-pleaser that combines the best of both worlds: the comfort of a baked potato and the cool, creamy texture of a potato salad. The crispy bacon, tangy sour cream, and sharp cheddar cheese meld together to create a dish that is rich, flavorful, and satisfying. It’s perfect for gatherings, BBQs, or a delicious side dish for any meal.
What makes this recipe particularly appealing is its versatility and ease of preparation. With simple ingredients and straightforward steps, you can create a dish that feels gourmet without spending hours in the kitchen. Plus, it’s easily customizable to suit various tastes and dietary preferences.
So next time you’re in need of a hearty and delicious side dish, give this Loaded Baked Potato Salad a try. It’s sure to become a favorite in your recipe collection, bringing joy and flavor to any table. Enjoy!