Loaded Potato Salad (A Baked Potato Salad!)
Description
Loaded Potato Salad is a delicious twist on traditional potato salad, inspired by all the toppings found on a loaded baked potato. Tender potatoes are combined with crispy bacon, cheddar cheese, green onions, and a creamy sour cream dressing to create a rich, satisfying side dish. Served chilled or slightly warm, this crowd-pleasing recipe is perfect for barbecues, potlucks, picnics, family gatherings, and holiday meals. The combination of creamy potatoes, smoky bacon, sharp cheese, and fresh onions delivers the comforting flavors of a baked potato in every bite.
Ingredients
- 2 pounds (900g) russet or Yukon Gold potatoes
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 3 green onions, thinly sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Wash the potatoes thoroughly and cut them into bite-sized chunks.
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil and cook for 10–15 minutes, or until fork-tender.
- Drain the potatoes and allow them to cool slightly.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- Add the warm potatoes and gently toss until evenly coated.
- Fold in most of the bacon, cheddar cheese, and green onions, reserving a small amount for garnish.
- Transfer the salad to a serving dish.
- Top with the remaining bacon, cheese, green onions, and parsley if desired.
- Chill for at least 1 hour before serving, or enjoy slightly warm for a baked potato-inspired experience.
Recipe Notes
- Yukon Gold potatoes provide a creamier texture, while russet potatoes create a fluffier salad.
- Allow the potatoes to cool slightly before mixing to prevent the dressing from becoming too thin.
- Adjust the amount of bacon and cheese according to your preference.
- This salad tastes even better after chilling as the flavors blend together.
Tips for Success
- Avoid overcooking the potatoes to prevent a mushy texture.
- Cook bacon until crisp for the best flavor and crunch.
- Mix the potatoes gently to keep them intact.
- Garnish just before serving for maximum freshness.
- Refrigerate leftovers promptly and consume within 3 days.
Servings
- Makes approximately 8 servings
- Serving Size: About 1 cup
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Carbohydrates | 24g |
| Protein | 9g |
| Fat | 21g |
| Saturated Fat | 7g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 430mg |
Nutrition values are approximate and may vary depending on ingredients used.
Benefits
- Provides energy-rich carbohydrates from potatoes.
- Contains protein from cheese and bacon.
- A satisfying side dish that pairs well with grilled meats and vegetables.
- Can be prepared ahead of time for gatherings and events.
- Offers a flavorful alternative to classic potato salad recipes.
Frequently Asked Questions
Q: Can I make this potato salad ahead of time?
A: Yes. It can be prepared up to 24 hours in advance and stored in the refrigerator.
Q: What type of potatoes work best?
A: Yukon Gold and russet potatoes are both excellent choices due to their texture and flavor.
Q: Can I serve it warm?
A: Absolutely. Serving it slightly warm enhances the loaded baked potato flavor.
Q: How should leftovers be stored?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I add extra toppings?
A: Yes. Diced jalapeños, chives, ranch seasoning, or chopped hard-boiled eggs make great additions.
Loaded Potato Salad combines all the comforting flavors of a loaded baked potato into a creamy, hearty side dish. Whether served at a summer barbecue, family dinner, or festive gathering, this flavorful salad is sure to become a favorite on your table.