There’s something about a summer barbecue that calls for a side dish that’s both comforting and delicious. Enter the Loaded Baked Potato Salad, a delightful twist on the classic potato salad that brings all the flavors of a loaded baked potato right to your table. This recipe is perfect for those busy days when you want to impress your friends or family without spending hours in the kitchen. With creamy dressing, crispy bacon, and a sprinkle of fresh herbs, it’s a dish that’s sure to become a favorite at any gathering.
Why You’ll Love This Loaded Baked Potato Salad
This Loaded Baked Potato Salad is a game-changer for your summer cookouts. It’s incredibly easy to whip up, taking just over an hour from start to finish. The combination of creamy, cheesy goodness with crispy bacon makes it a crowd-pleaser. Plus, it’s versatile enough to serve at picnics, potlucks, or even as a hearty side for weeknight dinners. Trust me, your taste buds will thank you!
Ingredients for Loaded Baked Potato Salad
Gathering the right ingredients is the first step to creating this mouthwatering Loaded Baked Potato Salad. Here’s what you’ll need:
Baby Potatoes: These small, tender potatoes are perfect for boiling and have a creamy texture that holds up well in salads.
Sour Cream: This adds a rich, tangy flavor and creaminess to the dressing, making it irresistible.
Mayonnaise: A classic ingredient that enhances the creaminess and binds everything together. You can use light mayo for a healthier option.
Garlic Powder: A sprinkle of this brings a subtle depth of flavor without overpowering the dish.
Onion Powder: This adds a hint of sweetness and savory notes, complementing the other ingredients beautifully.
Salt and Black Pepper: Essential for seasoning, these enhance the overall flavor of the salad.
Shredded Cheddar Cheese: The star of the show! It adds a sharp, cheesy flavor that pairs perfectly with the potatoes.
Bacon: Crispy, crumbled bacon brings a smoky crunch that elevates the dish to new heights.
Green Onions: These add a fresh, mild onion flavor and a pop of color to the salad.
Chives: A delicate herb that adds a fresh, onion-like taste, enhancing the overall flavor profile.
For those looking to mix things up, consider adding diced tomatoes or pickles for an extra layer of flavor and texture. If you want a lighter version, Greek yogurt can be swapped for sour cream, and you can reduce the mayonnaise. The exact quantities for each ingredient are listed at the bottom of the article for your convenience.
How to Make Loaded Baked Potato Salad
Creating this Loaded Baked Potato Salad is a breeze! Follow these simple steps, and you’ll have a delicious dish ready to impress your guests or family. Let’s dive in!
Step 1: Boil the Potatoes
Start by placing the halved baby potatoes in a large pot. Cover them with water, ensuring they’re fully submerged. Bring the water to a boil over medium-high heat. Cook the potatoes for about 10-15 minutes, or until they’re tender but still firm. You don’t want mushy potatoes here! Once done, drain the potatoes and let them cool completely. This cooling step is crucial; it prevents the dressing from becoming runny.
Step 2: Prepare the Dressing
While the potatoes are cooling, it’s time to whip up the dressing. In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix everything until it’s smooth and creamy. This dressing is what brings all the flavors together, so make sure it’s well blended. If you’re feeling adventurous, a dash of hot sauce can add a nice kick!
Advertisement
Step 3: Combine Potatoes and Dressing
Once the potatoes have cooled, it’s time to bring them into the mix. Gently fold the cooled potatoes into the dressing using a spatula. Be careful not to mash the potatoes; you want them to stay intact. The goal is to coat each potato piece evenly with that creamy goodness. This is where the magic starts to happen!
Step 4: Add Toppings
Now for the fun part! Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and chives. These toppings add layers of flavor and texture to your salad. Mix everything until it’s evenly distributed. The combination of cheese and bacon will have your taste buds dancing with joy!
Step 5: Chill the Salad
Cover the salad with plastic wrap or a lid and refrigerate it for at least 1 hour. For the best results, let it chill for 2-3 hours. This chilling time allows the flavors to meld beautifully, making each bite even more delicious. Trust me, patience is key here!
Step 6: Serve and Enjoy
Before serving, give the salad a gentle stir to redistribute the ingredients. Taste it and adjust the seasoning if needed. If you want to elevate the presentation, garnish with additional green onions or chives. Serve this Loaded Baked Potato Salad chilled, and watch it disappear from the table!
Tips for Success
Choose uniform-sized baby potatoes for even cooking.
Let the potatoes cool completely before mixing to avoid a soggy salad.
For extra flavor, consider adding a splash of vinegar or lemon juice to the dressing.
Feel free to customize toppings based on your preferences—try adding jalapeños for a spicy kick!
Always taste and adjust seasoning before serving for the best flavor.
Equipment Needed
Large Pot: Essential for boiling the potatoes. A Dutch oven works well too.
Mixing Bowl: A large bowl for combining the dressing and potatoes. Any size will do!
Spatula: Perfect for gently folding the ingredients together without mashing.
Measuring Cups: Handy for accurate ingredient measurements, though you can eyeball it if you’re confident!
Variations
Loaded Veggie Version: Swap out bacon for roasted vegetables like bell peppers and zucchini for a hearty vegetarian option.
Spicy Kick: Add diced jalapeños or a splash of hot sauce to the dressing for a zesty twist that packs a punch.
Herb-Infused: Experiment with different herbs like dill or parsley to give your salad a fresh, aromatic flavor.
Cheesy Delight: Mix in crumbled feta or blue cheese along with the cheddar for a more complex flavor profile.
Low-Carb Option: Substitute baby potatoes with cauliflower florets for a lighter, low-carb alternative that still delivers on taste.
Serving Suggestions
Pair the Loaded Baked Potato Salad with grilled chicken or steak for a hearty meal.
Serve alongside fresh corn on the cob for a classic summer vibe.
For drinks, consider a chilled lager or a refreshing iced tea.
Garnish with extra chives for a pop of color and flavor.
FAQs about Loaded Baked Potato Salad
Can I make Loaded Baked Potato Salad ahead of time?
Absolutely! In fact, making it a day in advance can enhance the flavors. Just store it in the fridge, and give it a gentle stir before serving.
Advertisement
How long does Loaded Baked Potato Salad last in the fridge?
This salad can last up to 3-5 days in the refrigerator. Just make sure it’s stored in an airtight container to keep it fresh.
Can I use different types of potatoes?
While baby potatoes are ideal for this recipe, you can use Yukon Gold or red potatoes as well. Just ensure they’re cut into similar sizes for even cooking.
Is Loaded Baked Potato Salad suitable for vegetarians?
Yes! Simply omit the bacon or substitute it with a plant-based alternative. You can also add more veggies for extra flavor and texture.
Advertisement
What can I serve with Loaded Baked Potato Salad?
This salad pairs wonderfully with grilled meats, sandwiches, or even as a standalone dish at a picnic. It’s versatile enough to complement any meal!
Final Thoughts
Creating this Loaded Baked Potato Salad is more than just following a recipe; it’s about bringing people together over delicious food. Each bite is a comforting reminder of summer gatherings and backyard barbecues, where laughter and good times flow as freely as the drinks. The creamy texture, combined with the crunch of bacon and the freshness of herbs, makes it a dish that delights the senses. Whether you’re serving it at a potluck or enjoying it on a quiet evening, this salad is sure to become a cherished favorite in your culinary repertoire. Enjoy every flavorful moment!
A delicious twist on traditional potato salad, featuring loaded baked potato flavors with cheese, bacon, and fresh herbs.
Ingredients
Scale
2 pounds baby potatoes, halved
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions
1/4 cup chopped fresh chives
Instructions
Place the halved baby potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 10-15 minutes, or until the potatoes are tender but still firm. Drain and let cool.
In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and chives. Mix until evenly distributed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.
Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with additional green onions or chives if desired.
Notes
For a lighter version, substitute Greek yogurt for sour cream and reduce the mayonnaise.
Add diced tomatoes or pickles for an extra layer of flavor and texture.
