Loaded Baked Potato Salad
When I think of comfort food, my mind often drifts to a creamy, dreamy Loaded Baked Potato Salad. This dish is more than just a salad; it’s a celebration of flavors that brings back memories of summer barbecues and family gatherings.
Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones, this recipe fits the bill perfectly. With tender baby potatoes, rich dressing, and a medley of toppings, it’s a crowd-pleaser that’s as easy to make as it is delicious. Let’s dive into this culinary adventure together!
Why You’ll Love This Loaded Baked Potato Salad
This Loaded Baked Potato Salad is a game-changer for any meal.
It’s incredibly easy to whip up, making it perfect for busy weeknights or last-minute gatherings.
The creamy texture and rich flavors will have everyone coming back for seconds.
Plus, it’s versatile enough to serve as a side dish or a main event.
Trust me, once you try it, you’ll wonder how you ever lived without it!
Ingredients for Loaded Baked Potato Salad
Creating a Loaded Baked Potato Salad is all about gathering the right ingredients. Here’s what you’ll need to bring this dish to life:
- Baby Potatoes: These little gems are tender and perfect for boiling. Their creamy texture is the foundation of this salad.
- Sour Cream: This adds a rich, tangy flavor that balances the dish beautifully.
- Mayonnaise: For creaminess, mayonnaise is a must. It helps bind everything together.
- Dijon Mustard: A touch of Dijon gives a subtle kick that elevates the flavor profile.
- Garlic Powder: This adds depth and a hint of savory goodness without the fuss of fresh garlic.
- Onion Powder: A sprinkle of onion powder enhances the overall taste, making it more robust.
- Salt and Black Pepper: Essential for seasoning, these two bring out the flavors of all the ingredients.
- Shredded Cheddar Cheese: Who can resist the melty goodness of cheddar? It’s a must for that loaded effect.
- Cooked and Crumbled Bacon: Bacon adds a smoky crunch that takes this salad to the next level.
- Chopped Green Onions: These add a fresh, crisp bite and a pop of color.
- Chopped Fresh Parsley: A sprinkle of parsley not only brightens the dish but also adds a hint of freshness.
Feel free to get creative! You can substitute Greek yogurt for half of the sour cream for a lighter version.
If you want to add more flavor and nutrition, consider tossing in diced tomatoes or avocado.
For exact measurements, check the bottom of the article where you can find everything available for printing.
How to Make Loaded Baked Potato Salad
Creating a Loaded Baked Potato Salad is a straightforward process that anyone can master.
With just a few simple steps, you’ll have a dish that’s bursting with flavor and sure to impress.
Let’s get started!
Step 1: Boil the Potatoes
First things first, grab those baby potatoes.
Place them in a large pot and cover them with water.
Add a generous pinch of salt to the water; this will enhance the potatoes’ flavor.
Bring the water to a rolling boil, then reduce the heat to medium.
Cook the potatoes for about 15-20 minutes, or until they’re fork-tender.
Once done, drain them and let them cool slightly.
Cooling is key; you don’t want the dressing to melt away!
Step 2: Prepare the Dressing
While the potatoes are cooling, it’s time to whip up the dressing.
In a large mixing bowl, combine the sour cream, mayonnaise, and Dijon mustard.
Add in the garlic powder, onion powder, salt, and black pepper.
Mix everything together until it’s smooth and creamy.
This dressing is the heart of your Loaded Baked Potato Salad, so make sure it’s well blended!
Step 3: Combine Potatoes and Dressing
Now that your potatoes are cool enough to handle, it’s time to bring everything together.
Gently add the cooled potatoes to the bowl with the dressing.
Using a spatula, carefully fold the potatoes into the dressing.
You want to coat them evenly without mashing them.
This step is crucial for that perfect creamy texture!
Step 4: Add Toppings
Here comes the fun part—adding the toppings!
Stir in the shredded cheddar cheese and crumbled bacon.
These ingredients add that loaded effect we all love.
Next, toss in the chopped green onions and parsley for a fresh touch.
Mix everything until well combined, and let those flavors mingle!
Step 5: Chill the Salad
Finally, cover the salad and pop it in the refrigerator.
Chilling for at least an hour allows the flavors to meld beautifully.
Trust me, this step is worth the wait!
Before serving, give the salad a gentle stir and taste it.
Adjust the seasoning if needed, and get ready to enjoy your delicious Loaded Baked Potato Salad!
Tips for Success
- Make sure to salt the boiling water; it enhances the potatoes’ flavor.
- Let the potatoes cool completely before mixing with the dressing to maintain texture.
- For extra creaminess, consider using a mix of sour cream and Greek yogurt.
- Feel free to customize toppings based on your preferences—jalapeños or olives can add a fun twist!
- Chill the salad longer for even better flavor development.
Equipment Needed
- Large Pot: Essential for boiling the potatoes. A Dutch oven works well too.
- Mixing Bowl: A big bowl for combining ingredients. A glass or stainless steel bowl is ideal.
- Spatula: Perfect for folding the potatoes into the dressing without mashing.
- Measuring Cups: Handy for accurate ingredient measurements.
- Colander: Useful for draining the potatoes after boiling.
Variations
- Spicy Loaded Baked Potato Salad: Add diced jalapeños or a splash of hot sauce for a kick that’ll wake up your taste buds.
- Herbed Version: Mix in fresh dill or chives for an aromatic twist that complements the creamy base.
- Vegan Option: Substitute the sour cream and mayonnaise with vegan alternatives, and use coconut bacon for a plant-based delight.
- Southwestern Style: Incorporate black beans, corn, and a sprinkle of cumin for a zesty, southwestern flair.
- Cheesy Ranch Loaded Baked Potato Salad: Swap out cheddar for ranch-flavored cheese and add ranch seasoning for an extra layer of flavor.
Serving Suggestions
- Pair your Loaded Baked Potato Salad with grilled chicken or steak for a hearty meal.
- Serve it alongside fresh corn on the cob for a classic summer vibe.
- For drinks, consider a chilled beer or a refreshing iced tea.
- Garnish with extra green onions or parsley for a pop of color.
FAQs about Loaded Baked Potato Salad
Can I make Loaded Baked Potato Salad ahead of time?
Absolutely! This salad is perfect for making ahead. Just prepare it a day in advance and let it chill in the fridge. The flavors will deepen, making it even more delicious!
How long does Loaded Baked Potato Salad last in the fridge?
When stored in an airtight container, your Loaded Baked Potato Salad can last up to 3-5 days in the fridge. Just give it a stir before serving to refresh the flavors.
Can I use different types of potatoes?
While baby potatoes are ideal for this recipe, you can use other varieties like red or Yukon gold potatoes. Just ensure they’re cut into similar sizes for even cooking.
Is Loaded Baked Potato Salad gluten-free?
Yes, this Loaded Baked Potato Salad is naturally gluten-free! Just double-check your mayonnaise and any additional toppings to ensure they meet your dietary needs.
What can I serve with Loaded Baked Potato Salad?
This salad pairs wonderfully with grilled meats, burgers, or even as a side for a picnic spread. It’s versatile enough to complement any meal!
Final Thoughts
Creating a Loaded Baked Potato Salad is more than just following a recipe; it’s about bringing people together.
The creamy texture, rich flavors, and delightful toppings make it a dish that sparks joy at any gathering.
Whether it’s a backyard barbecue or a cozy family dinner, this salad is sure to impress.
I love how it combines simplicity with indulgence, making it a go-to for any occasion.
So, roll up your sleeves, gather your ingredients, and let this Loaded Baked Potato Salad become a cherished part of your culinary repertoire!
Print
Loaded Baked Potato Salad: A Must-Try Recipe Today!
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful Loaded Baked Potato Salad that combines tender baby potatoes with a rich dressing, cheese, bacon, and fresh herbs.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
- Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold to coat the potatoes evenly.
- Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. Mix until well combined.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary.
Notes
- For a lighter version, substitute Greek yogurt for half of the sour cream.
- Add diced tomatoes or avocado for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
