This Easy Loaded Baked Potato Salad is a yummy twist on the classic. It has soft potatoes mixed with creamy dressing, crispy bacon, cheese, and fresh green onions. What’s not to love?
Whenever I make this salad, it disappears faster than I can say “loaded!” Perfect for picnics or barbecues, it’s a tasty side that everyone enjoys. I sometimes sneak in some extra cheese—shh, don’t tell! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are perfect for this salad, but you can also use red potatoes or even russets. I find Yukon Golds have a nice creamy texture!
Bacon: Crispy bacon adds a great crunch. If you’re looking for a vegetarian option, consider using crispy roasted chickpeas or omit it entirely for a lighter version.
Cheese: Sharp cheddar is ideal for a bold flavor, but feel free to swap in your favorite cheese like Monterey Jack or even mozzarella for a milder taste.
Sour Cream & Mayonnaise: These give the salad its creamy base. If you want it lighter, consider Greek yogurt instead of sour cream or use light mayo.
How Do You Cook Potatoes for the Best Texture?
Cooking the potatoes correctly is vital for a great salad. Here’s how to get it just right:
- Start with cold water and bring it to a boil. This helps the potatoes cook evenly.
- Add a pinch of salt to the water for flavor.
- Cook until the potatoes are fork-tender but not mushy, about 12-15 minutes.
- Drain them gently so they don’t break apart, and let them cool slightly before mixing.
Taking these steps ensures your potato salad has a wonderful texture! Enjoy making this dish!
Easy Loaded Baked Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
- 8 slices bacon
- 1 cup shredded sharp cheddar cheese
- 3 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 1 hour to chill in the fridge. You’ll spend a little time cooking the potatoes and bacon, mixing the dressing, and then just let it sit to blend all the yummy flavors together.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the cut potatoes into a large pot. Cover them with cold water and add a pinch of salt. Turn the heat to high and bring it to a boil. Once boiling, reduce the heat to medium and let it simmer until the potatoes are tender (you can easily poke them with a fork), which should take about 12-15 minutes. When they’re ready, drain the potatoes and set them aside to cool slightly.
2. Preparing the Bacon:
While the potatoes are cooking, heat a skillet over medium heat. Add the bacon slices and cook until they’re nice and crispy. Once done, transfer them to a paper towel-lined plate to drain the excess fat. After they cool down a bit, crumble the bacon into small pieces.
3. Making the Dressing:
In a large mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and Dijon mustard until it’s smooth and creamy. This dressing will make your salad super tasty!
4. Mixing the Salad:
Now, add your warm potatoes directly into the bowl with the dressing. Gently stir them to coat the potatoes well with the dressing.
5. Adding the Good Stuff:
Next, fold in the crumbled bacon, shredded cheddar cheese, and most of the sliced green onions (save a little for garnishing later!). Stir everything together, and then taste your salad. Add salt and pepper as needed for flavor.
6. Chilling the Salad:
Cover the bowl or transfer the salad to a serving dish. Place it in the fridge for at least 1 hour. This chilling time helps all the flavors combine beautifully.
7. Final Touches:
Before serving, give the salad a good stir and garnish with the reserved green onions on top. This adds a fresh look and extra flavor!
Enjoy!
Your creamy, cheesy, and bacon-packed potato salad is ready to impress! It’s just like a loaded baked potato in a bowl. Perfect for any gathering or barbecue!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work best for their creamy texture, you can use russet potatoes if that’s what you have on hand. Just note that russets may be a bit fluffier.
What Can I Substitute for Bacon?
If you want to keep it vegetarian or simply skip the bacon, try adding some crispy roasted chickpeas, sautéed mushrooms, or even smoked paprika for a hint of smokiness!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again, as the flavors may continue to meld together.
Can I Make This Salad Ahead of Time?
Yes! This potato salad is great for making ahead. Prepare it up to a day in advance, as it tastes even better when the flavors have time to blend. Just keep it chilled until you’re ready to serve!
