Elevate your potato salad game with our irresistible Loaded Baked Potato Salad recipe. This dish takes the classic potato salad to new heights by incorporating the beloved flavors of a loaded baked potato. Creamy, cheesy, and packed with bacon, this side dish is destined to be the star of your next gathering. Whether you’re hosting a barbecue or looking for a comforting side, this recipe is a must-try. Let’s dive into creating a potato salad that will leave your taste buds delighted.
Ingredients:
- 8 medium Russet Potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package of bacon, cooked and crumbled
- 1 small onion, chopped
- Chives, to taste
- 1 1/2 cups shredded cheddar cheese
- Salt and Pepper to taste
Directions:
- Prepare the Potatoes:
Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork-tender, approximately 20-25 minutes. Drain and let the potatoes cool. - Create the Creamy Base:
Once the potatoes are cool, mix the mayonnaise and sour cream in a large bowl, creating a creamy base for your potato salad. - Add Flavorful Ingredients:
Incorporate chopped onions, chives, and shredded cheddar cheese into the creamy mixture. - Season to Perfection:
Season the potato salad with salt and pepper to taste, ensuring a perfect balance of flavors. - Top and Serve:
Finish off your loaded creation by topping it with extra shredded cheese and crispy, crumbled bacon. Serve and watch it disappear!
Tips:
- For an extra burst of freshness, add chopped fresh herbs like parsley or dill.
- Make it ahead of time and let it chill in the fridge to allow the flavors to meld together.
- Customize the toppings based on your preferences—try green onions, jalapeños, or even a drizzle of hot sauce.
Conclusion:
Loaded Baked Potato Salad is not just a side dish; it’s a flavor-packed experience that will have everyone coming back for seconds. Creamy textures, savory bacon, and the sharpness of cheddar cheese combine to create a potato salad that’s anything but ordinary. Whether served at a summer picnic or a cozy winter dinner, this recipe is sure to become a crowd favorite. Prepare to impress with this Loaded Baked Potato Salad that brings the best of loaded baked potatoes to your table.
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Loaded Baked Potato Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Low Lactose
Description
Loaded Baked Potato Salad is a hearty, creamy side dish packed with all the flavors of a classic baked potato, including bacon, cheese, sour cream, and green onions.
Ingredients
- 3 pounds russet potatoes, peeled and cut into chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- Salt and pepper to taste
- Optional: chopped chives for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, mix together sour cream, mayonnaise, salt, and pepper.
- Add the cooled potatoes to the dressing and gently stir to coat.
- Fold in shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with additional bacon, cheese, or chives if desired before serving.
Notes
- For extra flavor, use baked potatoes instead of boiled.
- Substitute Greek yogurt for sour cream for a lighter option.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg