This Easy Loaded Baked Potato Salad is a fun twist on a classic dish. It’s creamy, packed with flavor, and loaded with tasty toppings like cheese, bacon, and green onions!
If you’re like me, you can’t resist a good potato salad. It’s a perfect side dish for barbecues or picnics. I love to serve it chilled and watch everyone dig in—super satisfying! 🥔❤️
Key Ingredients & Substitutions
Potatoes: I recommend using Russet or Yukon Gold potatoes because they have a nice texture when cooked. If you’re in a rush, you can choose red potatoes since they hold their shape better, but they do have a different texture.
Bacon: Crisp bacon adds great flavor and crunch. If you’re looking for a healthier option, turkey bacon works well, too! You could even use a vegetarian bacon substitute if you’re avoiding meat altogether.
Cheese: Sharp cheddar gives a nice kick to the salad. If you like a milder flavor, you could swap in Monterey Jack or mozzarella. Vegan cheese options are also available for dairy-free diets.
Dressings: The combination of sour cream and mayonnaise creates a creamy base. You can use Greek yogurt for a lighter version. If you’re lactose intolerant, look for dairy-free sour cream or yogurt.
How Do I Ensure My Potatoes Are Perfectly Cooked?
The key to perfect potatoes is cooking them just right. Here are steps to follow:
- Start with cold water: Add the potatoes to a pot and cover them with cold water before bringing it to a boil.
- Gentle boiling: Once boiling, reduce the heat to simmer. Cook until they are just fork-tender, about 15-20 minutes.
- Ice bath: For great texture, place cooked potatoes in a cold water bath for a few minutes to stop cooking and cool them faster.
Remember, overcooked potatoes turn mushy, and we want them to be nice and chunky for our salad!
Easy Loaded Baked Potato Salad
Ingredients:
- 4 medium baking potatoes (such as Russet or Yukon Gold), cooked, peeled, and diced
- 8 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped green onions (plus extra for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Time Estimate:
This delicious potato salad takes about 30 minutes to prepare, plus at least 1 hour to chill in the refrigerator. Altogether, you can expect to spend about 1 hour and 30 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by cooking your potatoes. You can choose to bake them in the oven, boil, or microwave until they are tender. Once they’re cooked, let them cool completely, and then peel and dice them into bite-sized pieces.
2. Prepare the Bacon:
In a skillet, cook the bacon over medium heat until crispy. Once done, place the bacon on paper towels to drain excess grease and allow it to cool. After it’s cool, crumble it into small pieces.
3. Make the Dressing:
In a large mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix everything thoroughly until well combined to create the dressing base.
4. Combine the Ingredients:
Gently fold the cooled, diced potatoes into the dressing until they are nicely coated. Take your time so the potatoes don’t break apart too much!
5. Add Toppings:
Now, mix in the crumbled bacon, shredded cheddar cheese, and chopped green onions into the potato mixture. Stir gently to combine everything evenly.
6. Season and Chill:
Take a taste of your salad and adjust the seasoning if needed, adding more salt and pepper to your preference. Cover the bowl and refrigerate the salad for at least 1 hour. This helps the flavors meld together.
7. Garnish and Serve:
Before serving, garnish with additional chopped green onions and, if you like, some extra shredded cheddar cheese or bacon bits on top. Serve chilled and enjoy the creamy goodness!
Now you’re ready to enjoy this delightful twist on potato salad that gives you all the flavors of a loaded baked potato in a refreshing salad form! Perfect for picnics, barbecues, or any gathering!
FAQ: Easy Loaded Baked Potato Salad
Can I Use Different Types of Potatoes?
Yes, you can! While Russet or Yukon Gold potatoes are preferred, you can use red potatoes instead. Just keep in mind that they may have a firmer texture. Make sure they’re cooked until tender but not mushy!
How Should I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Just give it a gentle stir before serving again, as the dressing may thicken slightly when chilled.
Can I Make This Salad Ahead of Time?
Absolutely! This potato salad tastes even better the next day because the flavors have time to meld. Prepare it a day ahead and store it in the fridge until you’re ready to serve.
What Can I Substitute for Mayonnaise?
If you’re looking for a mayonnaise substitute, you can use Greek yogurt for a lighter option or a dairy-free mayonnaise if you’re avoiding dairy. Both will work well to keep the salad creamy!
