Loaded Baked Potato Salad combines all the flavors of a classic loaded baked potato in a chilled, creamy salad form. With ingredients like crispy bacon, cheddar cheese, and sour cream, this indulgent side dish is perfect for potlucks, BBQs, and family gatherings.
Origin and Cultural Significance
Potato salad, in its many forms, has long been a staple at American cookouts and picnics. The “loaded baked potato” flavor is a beloved American comfort food, blending the hearty, rustic essence of a baked potato with the richness of toppings like bacon and cheese. This version combines the best of both worlds, merging the creamy coolness of a salad with the warm, savory satisfaction of a baked potato.
INGREDIENTS QUANTITY
2 pounds of russet or red potatoes (peeled and diced)
8 slices of bacon (cooked and crumbled)
1 cup shredded sharp cheddar cheese
½ cup sour cream
½ cup mayonnaise
¼ cup green onions (chopped)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Optional Additions
1 tablespoon Dijon mustard (for a tangy twist)
¼ cup chopped dill pickles (for extra crunch)
1 tablespoon ranch seasoning
2 tablespoons fresh parsley (chopped for garnish)
Tips for Success
Boil the potatoes just right: Avoid overcooking to maintain some texture. Fork-tender potatoes work best.
Let the potatoes cool: This helps maintain the salad’s structure and ensures a better blend of flavors.
Use fresh bacon: Crispy bacon adds the perfect crunch to contrast the creamy texture.
Adjust to taste: Always taste for seasoning, adjusting salt, pepper, and other flavors to your liking.
INSTRUCTIONS
Boil the potatoes: Place the diced potatoes in a pot of salted water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. Drain and allow them to cool completely.
Prepare the dressing: In a large mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
Add the mix-ins: Fold in the cooled potatoes, crumbled bacon, shredded cheddar cheese, and green onions. Stir gently to coat everything evenly.
Chill the salad: Refrigerate the salad for at least an hour to allow the flavors to meld together.
Serve and garnish: Just before serving, garnish with extra cheese, green onions, and parsley if desired.
Description
This Loaded Baked Potato Salad is creamy and rich, with a perfect balance of smoky bacon, sharp cheddar cheese, and a tangy sour cream dressing. The potatoes are soft but not mushy, and the dish has a delightful combination of textures from the crispy bacon and fresh green onions. The salad can be served cold or at room temperature, making it versatile for any occasion.
Nutritional Information (per serving, based on 6 servings)
Calories: 350
Protein: 9g
Carbohydrates: 25g
Fat: 25g
Fiber: 3g
Sugars: 2g
Sodium: 750mg
Conclusion and Recommendation
Loaded Baked Potato Salad is a crowd-pleaser that delivers the nostalgic comfort of a baked potato with the refreshing appeal of a cold salad. It pairs well with grilled meats and is an ideal choice for summer gatherings, family dinners, or holiday meals. Adjust the ingredients to suit your personal preferences, whether you want a little extra bacon or prefer a lower-fat version by using Greek yogurt instead of sour cream.