This loaded baked potato salad is the perfect dish for both casual gatherings and special occasions. It combines creamy potatoes with the delicious toppings we love in a classic loaded baked potato, making it a refreshing yet hearty option for any meal. Easy to prepare and full of flavor, this salad will become a favorite among friends and family.
Ingredients
- 4 medium-sized potatoes
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh chives (optional)
- 1 tbsp mustard (optional)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 30 minutes, and cooking time for the potatoes is approximately 30-40 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains about 350 calories, 20g fat, 30g carbohydrates, and 8g protein. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Wash and scrub the potatoes thoroughly.
- Boil the potatoes in salted water until fork-tender, about 30-40 minutes.
- Once cooked, drain and let them cool slightly.
- Peel the potatoes and cut them into bite-sized pieces.
- In a large bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper.
- Add the potato pieces to the bowl and gently fold to combine.
- Stir in the cheddar cheese, crumbled bacon, and green onions.
- Adjust seasoning to taste, adding more salt or pepper if needed.
- Transfer the salad to a serving dish and garnish with extra toppings if desired.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Alternative Ingredients
You can easily substitute Greek yogurt for sour cream for a lighter option. Additionally, if you’re looking for a vegetarian version, omit the bacon and consider adding roasted vegetables for added flavor.
Serving and Pairings
This loaded baked potato salad pairs wonderfully with grilled meats, sandwiches, or as a standalone dish at picnics. It also complements barbecue fare perfectly.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best served cold and does not freeze well due to the creamy ingredients.
Cooking Mistakes
- Don’t overcook the potatoes; they should be tender but not mushy.
- Be careful with the seasoning; taste as you go.
- Avoid using low-fat sour cream or mayo, as they can affect the texture.
- Don’t skip the chilling time; it helps the flavors meld.
- Make sure to mix gently to avoid breaking the potato pieces.
Helpful Tips
- Use Yukon gold potatoes for a creamier texture.
- Refrigerate the salad overnight for enhanced flavor.
- Add diced pickles for an extra crunch.
- Experiment with different cheeses for varied taste.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be prepared a day in advance. Just store it in the refrigerator and serve it chilled for best results.
What can I do with leftovers?
Leftover loaded baked potato salad can be enjoyed as a quick lunch or snack. You can even use it as a topping for baked potatoes or in a wrap.
Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free. Always check the labels of the mayonnaise and other packaged items to ensure they are certified gluten-free.
Can I add different toppings?
Absolutely! Feel free to customize with toppings like olives, jalapeños, or even diced tomatoes for additional flavor.
How long does this salad last?
Stored properly in the refrigerator, this salad will last for about 3 days. It’s best consumed within this timeframe for optimal freshness.
Conclusion
This loaded baked potato salad is a delightful twist on a classic favorite, combining the rich flavors of baked potatoes with creamy dressing and savory toppings. Perfect for any occasion, it’s sure to be a hit at your next gathering. Enjoy every bite of this comforting dish!
Loaded Baked Potato Salad
Ingredients
- 4 medium-sized potatoes
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh chives optional
- 1 tbsp mustard optional
Instructions
- Wash and scrub the potatoes thoroughly.
- Boil the potatoes in salted water until fork-tender, about 30-40 minutes.
- Once cooked, drain and let them cool slightly.
- Peel the potatoes and cut them into bite-sized pieces.
- In a large bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper.
- Add the potato pieces to the bowl and gently fold to combine.
- Stir in the cheddar cheese, crumbled bacon, and green onions.
- Adjust seasoning to taste, adding more salt or pepper if needed.
- Transfer the salad to a serving dish and garnish with extra toppings if desired.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Nutrition
