This Loaded Baked Potato Salad is a tasty mix of creamy potatoes, crispy bacon, and zesty cheese. It’s like a baked potato but in salad form—perfect for picnics!
Honestly, who can resist a dish that has both salad and comfort food in one? I always add extra cheese because, well, is there such a thing as too much cheese? 😄
This salad is super easy to make. Just boil the potatoes, mix in your favorite toppings, and you’re ready to impress your friends at the next BBQ!
Ingredients & Substitutions
Russet Potatoes: These are the go-to for a loaded potato salad. They have a creamy texture when cooked. If you’re in a pinch, Yukon Golds can work too, but they are a bit waxier.
Bacon: Crumbled bacon adds crunch and flavor. For a healthier version, turkey bacon or even crispy chickpeas can be used to keep the crunch without the fat.
Cheddar Cheese: The sharpness of cheddar brings a wonderful flavor. If you’re looking for something lighter, use reduced-fat cheese or even a dairy-free cheese for a vegan twist.
Sour Cream & Mayonnaise: These creamy elements balance the salad. You can swap sour cream with Greek yogurt, which also adds protein but with less fat. If you’re vegan, opt for vegan mayo or tofu-based sour cream.
Green Onions: They give freshness and crunch. If you don’t have green onions, chives or diced red onions can be good substitutes, adding a bit of peppery flavor.
How Do I Achieve the Perfectly Cooked Potatoes?
Getting the potatoes right is crucial for this salad. You want them soft but not mushy. Here’s how to nail it:
- Start with a large pot of well-salted water to enhance the flavor of the potatoes.
- Peel and chop them into even-sized chunks for consistent cooking.
- Boil until fork-tender; if a fork slides in easily, they’re ready!
- Don’t skip the cooling step; let them rest before dicing to ensure they hold their shape and don’t turn mushy in the salad.
Loaded Baked Potato Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 4 large russet potatoes
- 5 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
For the Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
How Much Time Will You Need?
This delicious Loaded Baked Potato Salad will take about 30 minutes to prepare, plus an additional 30 minutes to 1 hour for chilling in the refrigerator. With a bit of boiling, frying, and mixing, you’ll be rewarded with a tasty dish perfect for any gathering!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by washing the russet potatoes thoroughly to remove any dirt. In a large pot, fill it with salted water and bring it to a boil. Carefully place the potatoes in the pot and cook them until they are fork-tender, which should take about 15-20 minutes. Once they’re done, drain the water and let the potatoes cool. After cooling, peel the skins off and dice the potatoes into bite-sized pieces.
2. Cook the Bacon:
While the potatoes are cooling, heat a skillet over medium heat. Add the bacon strips to the skillet and cook them until they are crispy. Once cooked, transfer the bacon to a plate lined with paper towels to absorb excess grease. After the bacon cools, crumble it into small bits.
3. Make the Dressing:
In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, and sprinkle in some salt and pepper. Use a whisk or spoon to mix everything until it’s well blended and creamy.
4. Combine Everything:
Now it’s time to bring it all together! Add the diced potatoes to the big bowl with the dressing. Gently fold in the crumbled bacon, shredded cheddar cheese, chopped green onions, and crumbled feta cheese. Make sure everything is evenly coated in the delicious dressing.
5. Adjust Seasoning:
Give your salad a taste and see if it needs a little more salt and pepper. Feel free to adjust according to your liking!
6. Chill Before Serving:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the Loaded Baked Potato Salad chill for at least 30 minutes to 1 hour. This resting time allows all the wonderful flavors to meld together.
7. Serve and Enjoy!
Once chilled, take the salad out of the fridge. If you’d like, garnish it with additional chopped green onions before serving. Enjoy your Loaded Baked Potato Salad as a refreshing side dish!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are ideal for their texture, you can also use Yukon Gold or red potatoes. Just keep in mind that the cooking time may vary slightly based on the type of potato you choose, so check for fork-tenderness to know when they’re done.
Can I Make This Salad Ahead of Time?
Yes, you can make this Loaded Baked Potato Salad a day in advance! Just prepare the salad as instructed, refrigerate it, and let the flavors develop overnight. Just give it a good stir before serving, and adjust the seasoning if needed.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, try to avoid freezing the salad as the potatoes may become mushy upon thawing.
What Can I Substitute for Mayonnaise?
If you’d prefer a lighter option or are avoiding mayo, you can substitute Greek yogurt for the mayonnaise. This will give a nice tang and creamy texture to the salad while adding a protein boost!
