Loaded Baked Potato Salad
If you love the comforting flavors of a loaded baked potato, you’re in for a treat! This loaded baked potato salad combines creamy potatoes, savory toppings, and zesty seasonings to create an irresistible dish that’s perfect for barbecues, picnics, or as a hearty side for dinner. Easy to prepare and packed with flavor, this salad is sure to please everyone at your table!
Ingredients
2 pounds baby potatoes, halved
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
6 strips of bacon, cooked and crumbled
3 green onions, chopped
Salt and pepper to taste
Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains about 320 calories, 20g fat, 30g carbohydrates, 8g protein, and 3g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Wash and halve the baby potatoes.
- Place the potatoes in a large pot and cover with water.
- Add a pinch of salt and bring to a boil.
- Cook the potatoes for 15-20 minutes until tender.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine sour cream and mayonnaise.
- Add the cooked potatoes to the bowl and gently mix.
- Fold in the cheddar cheese, crumbled bacon, and green onions.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute Greek yogurt for sour cream for a lighter option. Additionally, use turkey bacon instead of regular bacon for a healthier twist. Feel free to add other vegetables like bell peppers or corn for extra flavor.
Serving and Pairings
This loaded baked potato salad pairs wonderfully with grilled meats, such as burgers or chicken, and makes an excellent side dish for summer barbecues or potlucks.
Storage and Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold but can be reheated gently in the microwave. Avoid freezing as the texture may change.
Cooking Mistakes
- Overcooking the potatoes can lead to mushiness.
- Not cooling the potatoes before mixing can make the salad watery.
- Using too much mayo can overpower the flavor.
- Neglecting to season the mixture can result in blandness.
- Forgetting to garnish can make it look unappetizing.
Helpful Tips
- Use a mix of red and yellow potatoes for color.
- Chill the salad for at least an hour before serving for best flavor.
- Experiment with herbs like dill or chives for added freshness.
- Consider adding diced pickles for a tangy twist.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just store it in the refrigerator until you’re ready to serve. This allows the flavors to meld beautifully.
What can I add to make it healthier?
To make the salad healthier, consider using Greek yogurt instead of sour cream, adding more vegetables, or using less cheese and bacon.
Is this dish suitable for vegetarian diets?
Yes, you can easily make this dish vegetarian by omitting the bacon and using vegetable-based sauces.
Can I freeze the loaded baked potato salad?
Freezing is not recommended as the texture of the potatoes and dressing can become watery upon thawing. It’s best enjoyed fresh.
What can I serve with loaded baked potato salad?
This salad pairs well with grilled chicken, steak, or as part of a picnic spread along with sandwiches and fresh veggies.
Conclusion
Loaded baked potato salad is a delicious and versatile dish that combines all the beloved flavors of a baked potato in a refreshing salad form. Perfect for gatherings or as a hearty side, this recipe is sure to impress your family and friends!
Loaded Baked Potato Salad
Ingredients
- 2 pounds baby potatoes halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 6 strips of bacon cooked and crumbled
- 3 green onions chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash and halve the baby potatoes.
- Place the potatoes in a large pot and cover with water.
- Add a pinch of salt and bring to a boil.
- Cook the potatoes for 15-20 minutes until tender.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine sour cream and mayonnaise.
- Add the cooked potatoes to the bowl and gently mix.
- Fold in the cheddar cheese, crumbled bacon, and green onions.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
