Loaded Baked Potato Salad

Spud-tacular Loaded Baked Potato Salad: A Crowd-Pleasing Twist on Two Classic Favorites!

Imagine the comforting flavors of a loaded baked potato combined with the creamy satisfaction of potato salad. This Loaded Baked Potato Salad brings together the best of both worlds, creating a dish that’s sure to be the star of your next potluck or family gathering.

As you prepare this delightful salad, your kitchen will be filled with the irresistible aroma of crispy bacon and freshly chopped herbs. The combination of tender potatoes, tangy sour cream, and sharp cheddar cheese creates a symphony of flavors that will have everyone coming back for seconds.

This recipe puts a modern spin on traditional potato salad, which has been a staple of American cuisine since the 19th century. By incorporating the beloved toppings of a loaded baked potato, we’ve elevated this classic side dish to new heights. Pair it with grilled meats for a perfect summer barbecue, or enjoy it as a hearty standalone dish.

Loaded Baked Potato Salad  Recipe

Ingredients:

2 pounds russet potatoes, peeled and cubed

1 cup sour cream

1/2 cup mayonnaise

1 cup shredded cheddar cheese

8 slices bacon, cooked and crumbled

1/4 cup chopped green onions

2 tablespoons chopped fresh chives

1 teaspoon garlic powder

Salt and pepper to taste

Instructions:

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat.

2. Reduce heat to medium and simmer for 10-15 minutes, or until potatoes are tender when pierced with a fork.

3. Drain the potatoes and let them cool for about 15 minutes.

4. In a large bowl, whisk together sour cream, mayonnaise, garlic powder, salt, and pepper.

5. Add the cooled potatoes to the bowl and gently toss to coat with the dressing.

6. Fold in 3/4 of the shredded cheese, crumbled bacon, and chopped green onions, reserving some for garnish.

7. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.

8. Before serving, sprinkle the reserved cheese, bacon, and green onions on top. Garnish with fresh chives.

Notes:

• For a lighter version, use Greek yogurt in place of sour cream
• Add diced jalapeños for a spicy kick
• Can be served warm or cold

Nutrition Information

Serving size: 1/2 cup

Calories: 280

Fat: 18g

Protein: 8g

Carbohydrates: 22g

Fiber: 2g

Sodium: 320mg

Other Information

Prep time: 20 minutes

Cook time: 15 minutes

Chill time: 2 hours

Equipment: Large pot, mixing bowl, cutting board, knife

Estimated cost per serving: $1.50

Total cost: $12.00 (8 servings)

In Conclusion, Loaded Baked Potato Salad

This Loaded Baked Potato Salad is a delicious fusion of two beloved dishes, offering a perfect balance of flavors and textures. Its versatility and make-ahead convenience make it an ideal choice for various occasions, from casual family dinners to large gatherings.

Read more “All About the Sides” here.