Loaded Baked Potato Salad
Who doesn’t love a classic baked potato? The fluffy interior, the crispy skin, and all the delicious toppings – it’s a timeless comfort food that never fails to satisfy. But what if we could take that beloved flavor profile and transform it into a crowd-pleasing salad? Enter the loaded baked potato salad, a dish that’s quickly becoming a new favorite among food enthusiasts.
This irresistible recipe takes the beloved elements of a loaded baked potato – crispy bacon, tangy sour cream, melted cheddar, and chives – and combines them with tender chunks of potato and a creamy dressing. The result is a side dish that’s both comforting and bursting with flavor, making it the perfect addition to any summer barbecue, potluck, or family gathering.
❤️ Why You’ll Love This Recipe ❓
What sets this loaded baked potato salad apart is the perfect balance of textures and flavors. The crisp bacon, the creamy dressing, the tender potato chunks, and the tangy bite of the sour cream create a symphony of sensations in every bite. Plus, this recipe is incredibly easy to prepare, making it a great option for busy weeknights or last-minute gatherings.
But the real beauty of this loaded baked potato salad lies in its versatility. It can be served as a main dish, a side, or even a delicious topping for grilled meats or baked potatoes. And with a few simple swaps, it can be adapted to suit a variety of dietary needs, from low-carb to dairy-free. This recipe is a true crowd-pleaser that’s sure to become a new family favorite.
🛒 What You Need to Prepare Loaded Baked Potato Salad ❓
• 8 slices bacon, cooked until crispy and crumbled
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh chives
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
The beauty of this loaded baked potato salad is that most ingredients are pantry or freezer staples. The combination of crispy bacon, tangy sour cream, and melty cheddar cheese creates the classic “loaded” flavor profile that has made baked potato-inspired recipes perennially popular.
📝 How to Make Loaded Baked Potato Salad Step-by-Step ❓
• Step 2: Drain the potatoes and let them cool slightly. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble when cool.
• Step 3: In a large bowl, combine the slightly cooled potatoes, crumbled bacon, sour cream, mayonnaise, cheddar cheese, chives, milk, salt, and pepper. Gently toss to coat the potatoes evenly.
• Step 4: Serve the loaded baked potato salad warm or chilled. Garnish with additional chives, if desired.
⏱️ Timing Overview
• Cooking time: 15 minutes
• Total time: 35 minutes
Compared to traditional potato salad, which can take up to an hour to prepare, this loaded baked potato salad saves you 25% of your cooking time while delivering similar flavors and a heartier texture.
👩🏻⚕️ Nutritional Information
Per serving (based on 8 servings):
• Protein: 10g
• Carbohydrates: 32g
• Fat: 23g
• Fiber: 3g
• Sodium: 650mg
These loaded baked potato salads provide approximately 15% of your daily protein requirements and 12% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute cauliflower florets for some of the potatoes to reduce the carbohydrate count.
• Dairy-free adaptation: Replace the sour cream and cheese with plant-based alternatives, such as dairy-free yogurt and shredded vegan cheese.
• Added protein: Stir in cooked and crumbled turkey bacon or grilled chicken for an extra protein boost.
• Boost vegetables: Mix in diced bell peppers, sliced green onions, or chopped kale for added nutrition and color.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the loaded baked potato salad.
🍽️ Serving Suggestions
• Pair with a fresh green salad and crusty bread for a complete meal.
• Complement the salad with a creamy tomato soup or a light cucumber gazpacho.
• For a picnic or potluck, serve the loaded baked potato salad alongside grilled burgers, hot dogs, and fresh fruit.
• Create an impressive appetizer platter by serving the salad in scooped-out potato skins or on crackers.
❌ Common Mistakes to Avoid
• Skimping on the dressing: Make sure to use enough mayonnaise and sour cream to coat the potatoes evenly, ensuring a creamy and flavorful salad.
• Forgetting the chives: The fresh chives add a pop of color and a subtle onion-like flavor that really complements the other ingredients.
• Not seasoning properly: Be generous with the salt and pepper to ensure the flavors shine through.
• Not letting the potatoes cool slightly: Tossing the hot potatoes with the dressing can cause the dressing to break, so allow them to cool for a few minutes before assembling the salad.
🧊 Storing Tips for the Recipe
These loaded baked potato salads retain their quality remarkably well:
• Freezing unbaked: Prepare the salad up to the point of assembly, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Freezing baked: Allow the salad to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and stir to recombine before serving.
• Reheating: To restore the creamy texture, you can gently reheat the salad in the microwave or on the stovetop, stirring frequently, until heated through.
❓ FAQs
Can I make the loaded baked potato salad ahead of time?
Absolutely! This salad actually benefits from being made in advance. You can prepare the entire dish up to 4 days ahead of time and store it in the refrigerator. Just be sure to give it a gentle stir before serving to redistribute the dressing.
Can I substitute the bacon with a vegetarian alternative?
Yes, you can easily make this recipe vegetarian by swapping the bacon for crispy plant-based “bacon” bits or sautéed mushrooms. The savory umami flavor will still come through, and the texture will be just as satisfying.
Is this recipe gluten-free?
Yes, this loaded baked potato salad is naturally gluten-free, as it contains no wheat-based ingredients. Just be sure to check the labels on any packaged items, such as the mayonnaise or sour cream, to ensure they are certified gluten-free.
What if I don’t like sour cream?
If you’re not a fan of sour cream, you can substitute plain Greek yogurt or a dairy-free yogurt alternative. The tangy flavor will still come through, and the creamy texture will be preserved.
Can I add any other toppings or mix-ins?
Absolutely! This recipe is highly customizable. You can stir in diced avocado, crumbled blue cheese, chopped green onions, or even cooked and crumbled chorizo for additional flavor and texture. Just be sure to adjust the other ingredient amounts accordingly.
Conclusion
These loaded baked potato salads represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a hearty side dish at a summer barbecue or as the star of a potluck spread, they’re sure to impress with their creamy texture and irresistible “loaded” flavor profile.
With simple ingredients and straightforward preparation, this loaded baked potato salad demonstrates that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly. So why not give this delicious twist on a classic a try? Your taste buds (and your guests) will thank you.
Print
Loaded Baked Potato Salad
- Total Time: 35 minutes
Ingredients
• 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
• 8 slices bacon, cooked until crispy and crumbled
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh chives
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
Instructions
• Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
• Step 2: Drain the potatoes and let them cool slightly. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble when cool.
• Step 3: In a large bowl, combine the slightly cooled potatoes, crumbled bacon, sour cream, mayonnaise, cheddar cheese, chives, milk, salt, and pepper. Gently toss to coat the potatoes evenly.
• Step 4: Serve the loaded baked potato salad warm or chilled. Garnish with additional chives, if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Loaded Baked Potato Salad
