Okay, picture this: I’m What is the best side dish for a hot summer day? What are some comforting recipes like baked potato, but also picnic-friendly? What is my family’s absolute favorite?Loaded Baked Potato Salad: What are someWhat’s the best part of a baked potato? What is the best way to make a salad? I think it’s even better than regular potato salad. My grandma’s potato salad was legendary, but this one? This one steals the show every single time.
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What is a loaded baked potato salad?
Think of Loaded Baked Potato Salad: What are some as a deconstructed, chilled baked potato, all dressed up for a party. It’s essentially boiled potatoes (I prefer Yukon Golds for their creamy texture), mixed with all the toppings you’d normally pile onto a hot baked potato: sour cream (or Greek yogurt for a tangy twist!), cheddar cheese, crispy bacon, green onions, and a touch of seasoning. Some people even add a dollop of ranch dressing, but I prefer to keep it simple with a bit of mayonnaise to bind everything together. The result is a flavorful, satisfying salad that’s perfect for potlucks, barbecues, or even just a quick lunch. It’s seriously the best of both worlds!
Why you’ll love this recipe?
Let me tell you this, this is not a joke.Loaded Baked Potato Salad: What are someIs it a game changer? What I love about it is that it manages to be both incredibly flavorful and surprisingly easy to make. What are some of the best kitchen staples you’ve ever seen?
- Flavor explosion: WhatWhat are some of the best things about bacon? What are the best green onions to eat in one bite? Is this a symphony of textures and flavors that will have everyone coming back for seconds (and thirds)?
- Ridiculously simpleForget slaving over a hot stove. This recipe requires minimal cooking and comes together in under 30 minutes. Perfect for entertaining a crowd.
- Budget-What are some of the best ingredients you can buy at your local grocery store? You probably already have most of them on hand!
- Super versatile: IsCan you customize this salad to your liking? What are some good ways to substitute cheddar for pepper jack? More sophisticated flavor. What is your canvas and why?
I’ve tried other potato salad recipes, but nothing compares to the sheer deliciousness of this recipe.Loaded Baked Potato Salad – What are. It’s the perfect blend of comfort food and refreshing salad, and it’ll always be a crowd-pleaser. I know that you need this in your life!
How do I make a Loaded Baked Potato Salad?
Quick Overview
Making this Loaded Baked Potato Salad with CarrotsYou boil potatoes until tender, chop up your toppings, and then mix everything. With a creamy dressing. How do you cook potatoes? Seriously, it’s so simple, even my kids can help make it!
Ingredients
What are the ingredients for potato salad?
* 3 pounds Yukon Gold potatoes, peeled and cubed (I find this potato holds shape well)
* 1 cup sour cream (full fat is best for flavor, but you can use light)
* 1/2 cup mayonnaise (I prefer Hellmann’s, but use your favorite)
* 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
* 6 slices bacon, cooked and crumbled (I always cook extra because someone always eats some before it gets in the salad!)
* 1/2 cup chopped green onions (scallions), both white and green parts
* 2 tablespoons chopped fresh parsley (optional, but adds a nice freshness)
* 1 tablespoon white vinegar (adds a nice tang)
* 1 teaspoon salt (adjust to taste)
* 1/2 teaspoon black pepper (freshly ground is best!)
What are the steps to
Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water (this helps season the potatoes). Bring the water to a boil over high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender but still firm. You should be able to easily pierce them with a fork, but they shouldn’t be mushy. I always test one by taking it out and giving it a quick poke.
Step 2: Drain and Cool
Once the potatoes are cooked, drain them well and let them cool slightly. This is important because if you add the dressing while the potatoes are still hot, it will melt and become runny. I usually spread them out on a baking sheet to cool down faster.
Step 3: Prepare the Dressing
In a large bowl, whisk together the sour cream, mayonnaise, white vinegar, salt, and pepper. Mix well. I like to add a little garlic powder to my soup. I also add salt and pepper.
Step 4: Add the Potatoes and Toppings
Gently fold the cooled potatoes into the dressing, being careful not to mash them. Add cheddar cheese, crumbled bacon, green onions, and parsley (if using). Mix everything together until well combined.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to come out. This step is crucial for the best taste! Before serving, give the salad a good stir and taste again to adjust the seasoning if needed. Serve cold and enjoy!
What should I serve it with?
This Loaded Baked Potato Salad: What is yourWhat are some of the best side dishes for any occasion? What are some of my favorite ways to serve it:
- At a barbecue:Pair it with grilled burgers, hot dogs, ribs or chicken. What is the perfect complement to grilled, smoky flavors?
- At a potluck:What is a good salad to serve at potlucks?
- As a quick lunch:Serve it alongside a sandwich or wrap for an easy lunch.
- With roasted chicken or pork: The creamy, cheesy flavor of the salad pairs perfectly with roasted meats.
My family has a tradition of serving this salad with grilled corn on the cob and watermelon. What are some great summer barbecues? What is the perfect combination of sweet, savory, and refreshing?
How do you prepare a loaded baked potato salad?
After making this, what will I doLoaded Baked Potato Salad countless times, I’ve learned a few tricks to ensure it turns out perfectly every time:
- Don’t overcook the potatoes: This is the most important tip! Overcooked potatoes will be mushy and the salad will be a mess.
- Use Yukon Gold potatoes: They have a creamy texture and hold their shape well when boiled.
- Cook the bacon until crispy: Crispy bacon adds a nice crunch to the salad. I usually bake my bacon in the oven for easy cleanup.
- Don’t add the dressing while the potatoes are hot: This will cause the dressing to melt and become runny.
- Chill the salad for at least 30 minutes: This allows the flavors to meld and the salad to thicken.
- Taste and adjust the seasoning: Before serving, give the salad a good stir and taste again to adjust the seasoning if needed. You may need to add more salt, pepper, or vinegar.
- Get creative with the toppings: Feel free to add other toppings you love, such as jalapenos, chopped pickles, or crumbled blue cheese.
I once accidentally used red potatoes instead of Yukon Golds, and the salad turned out a bit too watery. Lesson learned! Now I always double-check my potatoes before I start cooking.
Storing and Reheating Tips
This Loaded Baked Potato Salad is best served cold, but it can be stored in the refrigerator for up to 3-4 days. Here are some tips for storing it properly:
- Refrigerate in an airtight container: This will prevent the salad from drying out and absorbing odors from the refrigerator.
- Don’t freeze: Freezing will change the texture of the potatoes and the dressing, so I don’t recommend it.
- Add fresh toppings before serving: The green onions and parsley may wilt after a few days in the refrigerator, so I like to add fresh ones just before serving.
- Stir before serving: The salad may separate slightly in the refrigerator, so give it a good stir before serving.
I usually make a big batch of this salad on Sunday and enjoy it for lunch throughout the week. It’s a great way to have a healthy and delicious meal ready to go!
Frequently Asked Questions
Final Thoughts
This Loaded Baked Potato Salad is more than just a recipe; it’s a taste of home, a celebration of simple ingredients, and a guaranteed crowd-pleaser. It’s the kind of dish that brings smiles to faces and creates lasting memories. Whether you’re hosting a backyard barbecue or simply looking for a delicious side dish to brighten up your week, this salad is sure to hit the spot. If you love this recipe, you might also enjoy my Classic Coleslaw or my Creamy Macaroni Salad. Happy cooking, and I can’t wait to hear how yours turns out!
Creamy Avocado Corn Salad with a Zesty Lime Twist
Ingredients
Main Ingredients
- 3 cups fresh corn kernels about 4 ears of corn
- 2 large ripe avocados diced
- 1 cup cherry tomatoes halved
- 0.25 cup fresh cilantro chopped
- 0.5 cup red onion finely chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preparation Steps
- Combine corn, avocados, cherry tomatoes, cilantro, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper until emulsified.
- Pour the dressing over the salad ingredients and toss gently to combine without mashing the avocados.
- Serve immediately for best flavor and texture.
