Loaded Baked Potato Salad

Introduction

Loaded Baked Potato Salad is a comforting, crowd-pleasing recipe that is perfect for any gathering, barbecue, or outdoor cookout. Whether you’re hosting friends or spending time in the great outdoors, this recipe combines the flavors of a loaded baked potato into a creamy, delicious salad. Inspired by a memorable canyon cookout experience, this dish is ideal for serving alongside grilled meats or enjoying on its own.

Detailed Ingredients with Measures

Potatoes

Red potatoes are best for this recipe. You’ll need 3 pounds, boiled and cooled before starting.

Sour Cream and Mayonnaise

1 cup of sour cream and 1/2 cup of mayonnaise give the salad its creamy texture and signature tangy flavor.

Bacon

8 slices of crispy cooked bacon, chopped into small pieces to add a smoky, crunchy contrast in every bite.

Cheddar Cheese

1 and 1/2 cups of shredded sharp cheddar cheese make for a rich, cheesy addition.

Green Onions

Chop about 1/3 cup of green onions to sprinkle in for a fresh, zesty kick.

Salt and Pepper

Add salt and freshly ground pepper to suit your taste preferences.

Other Optional Additions

You can experiment with toppings like diced pickles, fresh chives, or even ranch seasoning to add more depth of flavor.

Prep Time

This recipe requires about 10-15 minutes for preparation. After cooking and cooling the potatoes, chopping the ingredients and mixing everything together is quick and straightforward.

Cook Time, Total Time, Yield

The cook time for boiling the potatoes takes approximately 20-25 minutes. Once combined, the total time to prepare this salad comes to around 35-40 minutes. This recipe yields approximately 6-8 servings, depending on portion sizes, making it ideal for small gatherings or family dinners.

By following these steps and gathering these simple ingredients, you can recreate a delightful Loaded Baked Potato Salad that stands out not only at casual cookouts but also as a charming addition to any meal spread.
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Detailed Directions and Instructions

Step 1: Cook the Potatoes

1. Wash and peel 2 ½ pounds of russet potatoes.
2. Dice the potatoes into small, bite-sized chunks for easier cooking and mixing later.
3. Place the diced potatoes in a pot and fill it with enough cold water to cover them. Add a pinch of salt.
4. Bring the water to a boil, then reduce the heat to a simmer.
5. Allow the potatoes to cook for about 10-15 minutes or until they are fork-tender.
6. Drain the potatoes and set them aside to cool completely.

Step 2: Prepare the Bacon

1. Cook 1 pound of bacon using your preferred method (oven, stovetop, or microwave) until crispy.
2. Once cooked, lay the bacon on a paper towel to absorb excess grease.
3. After it cools slightly, crumble or chop the bacon into small pieces. Set aside.

Step 3: Create the Dressing

1. In a large mixing bowl, combine 1 cup of sour cream and 1 cup of mayonnaise.
2. Add fresh black pepper to taste for seasoning.
3. Mix until the dressing is smooth and well combined.

Step 4: Mix the Salad Ingredients

1. To the dressing, add 5-6 green onions (finely chopped), 1 cup of shredded cheddar cheese, and the crumbled bacon.
2. Mix everything together to create a rich, flavorful base.

Step 5: Combine Potatoes with the Dressing

1. Add the cooled, cooked potatoes to the bowl with the dressing and toppings mixture.
2. Gently toss to coat the potatoes evenly without breaking them apart.

Step 6: Garnish and Serve

1. Transfer the potato salad to your serving dish.
2. For a finishing touch, you can garnish with extra chopped green onions, additional shredded cheese, and a sprinkle of crumbled bacon, if desired.
3. Serve immediately or refrigerate for 1-2 hours to let the flavors meld together before serving chilled.

Notes

Note 1: Choosing the Right Potatoes

Russet potatoes are recommended for their texture, but you can substitute Yukon Gold potatoes or red potatoes if desired. Adjust cooking time as needed based on the type of potato used.

Note 2: Controlling Salt Levels

Since bacon and cheese are naturally salty, taste your salad before adding any extra salt to avoid over-seasoning.

Note 3: Make it Ahead

This salad can be prepared a day in advance. Store it covered in the refrigerator, and give it a gentle stir before serving.

Note 4: Customize Ingredients

Feel free to add other toppings like diced jalapeños, pickles, or even hard-boiled egg for added flavor and texture.

Note 5: Serving Suggestions

This loaded baked potato salad pairs perfectly with grilled dishes such as hotdogs, hamburgers, or BBQ chicken for outdoor picnics or cookouts.

Note 6: Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Do not recommend freezing, as the texture of the potatoes and dressing may change.
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Cook Techniques

How to Cook the Red Potatoes

Boil the red potatoes until fork-tender but not overly soft. Start by placing them in a pot of cold, salted water, then bring the water to a boil. Once cooked, drain and allow the potatoes to cool completely before chopping them for the salad.

Preparing the Bacon

Cook bacon strips in a skillet over medium heat until crispy. Alternatively, bake the bacon in the oven on a foil-lined baking sheet for easy cleanup. Let it cool on a paper towel to drain excess grease before crumbling it into bite-sized pieces.

Chopping Ingredients for Freshness

Use fresh ingredients like green onions and parsley for extra flavor. Thinly slice green onions and finely chop fresh parsley to incorporate them seamlessly into the salad.

Adding Sour Cream and Mayonnaise

Mix full-fat sour cream and mayonnaise for a creamy dressing. Combine these two ingredients carefully before adding other components to ensure a smooth and cohesive mixture.

Tossing the Salad

Combine all ingredients gently to avoid mashing the potatoes. Use a large bowl and gently fold the ingredients together with a spatula or spoon.

FAQ

Can I use a different type of potato?

Yes, you can substitute red potatoes with Yukon Gold or even baby potatoes if needed. Just ensure they hold their shape after boiling.

Can this salad be made ahead of time?

Yes, this salad can be made a day in advance. Store it in the fridge in an airtight container. However, if possible, add the bacon and herbs just before serving for maximum freshness.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to recombine the ingredients.

Can I make this salad lighter?

Substitute Greek yogurt for part of the sour cream or mayonnaise for a lighter version. Low-fat options will work as well.

Is this salad served warm or cold?

This salad is best served chilled. Allow time for the flavors to meld in the fridge before serving.

Conclusion

Loaded baked potato salad is the perfect blend of creamy, savory, and hearty flavors, making it an ideal side dish for any gathering or barbecue. With its combination of ingredients like crisp bacon, cheddar cheese, and a tangy dressing, this dish stands out as a crowd favorite. Serve it on its own or alongside other grilled favorites to highlight its versatility and deliciousness. It’s the comfort classic everyone will devour!

More recipes suggestions and combination

Grilled Chicken Marinades

Enhance your meal with a selection of flavorful grilled chicken marinades that pair beautifully with baked potato salad.

Classic Coleslaw

For another creamy, crunchy side dish, try a refreshing coleslaw to complement the heartiness of the potato salad.

BBQ Ribs

Combine the smoky richness of BBQ ribs with the savory flavors of loaded baked potato salad for a classic combination.

Garlic Bread

A warm, buttery garlic bread is an excellent addition to round out the meal and soak up any dressing or sauce.

Grilled Vegetables

Balance out the richness with a serving of freshly grilled vegetables for a healthy, colorful side.

Burgers and Sliders

Pair the loaded baked potato salad with juicy burgers or sliders for a classic cookout combo.

Macaroni Salad

Offer a second creamy side dish option like macaroni salad to provide variety at your gathering.

Deviled Eggs

Elevate the snacking appeal by serving deviled eggs as a tasty appetizer alongside your potato salad.

Corn on the Cob

Sweet and buttery corn on the cob is a natural complement to the savory elements of this dish.

Roasted BBQ Chicken

Serve roasted BBQ chicken on the side to create a comforting and classic barbecue spread.