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 side; it’s a celebration of flavors that brings people together.
Whether you’re hosting a backyard barbecue or simply looking for a quick solution for a busy day, this salad fits the bill perfectly.
With tender baby potatoes, rich dressing, and all the toppings you love, it’s a dish that impresses without demanding hours in the kitchen. Trust me, your taste buds will thank you!
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 those hectic weeknights or last-minute gatherings.
The creamy texture and rich flavors will have everyone coming back for seconds.
Plus, it’s versatile enough to pair with just about anything, from grilled meats to a simple sandwich.
You’ll find it’s a crowd-pleaser that never disappoints!
Ingredients for Loaded Baked Potato Salad
Creating a delicious Loaded Baked Potato Salad starts with the right ingredients. Here’s what you’ll need to bring this creamy delight to life:
- Baby Potatoes: Tender and bite-sized, these are the stars of the show. They cook quickly and have a lovely texture.
- Sour Cream: This adds a rich creaminess that balances the flavors beautifully. You can swap it for Greek yogurt for a lighter option.
- Mayonnaise: It enhances the salad’s creaminess. If you want to cut back, use less or substitute with avocado for a twist.
- Dijon Mustard: A touch of tanginess that elevates the dressing. It’s a small ingredient with a big impact!
- Garlic Powder: For that savory depth, garlic powder is a must. It’s easier than fresh garlic and blends seamlessly.
- Onion Powder: This adds a subtle sweetness and flavor without the crunch of raw onions.
- Salt and Black Pepper: Essential for seasoning, these enhance all the other flavors in the salad.
- Shredded Cheddar Cheese: Because what’s a loaded baked potato without cheese? It adds richness and a delightful bite.
- Cooked and Crumbled Bacon: This brings a smoky, savory crunch that takes the salad to the next level.
- Chopped Green Onions: Fresh and vibrant, they add a pop of color and a mild onion flavor.
- Chopped Fresh Parsley: A sprinkle of parsley brightens the dish and adds a fresh note.
Feel free to get creative! You can add diced tomatoes or avocado for extra freshness.
For exact measurements, check the bottom of the article where you can find everything you need for printing.
How to Make Loaded Baked Potato Salad
Making Loaded Baked Potato Salad is a straightforward process that yields delicious results.
Follow these simple steps, and you’ll have a creamy, flavorful dish that everyone will love.
Step 1: Boil the Potatoes
Start by placing the halved baby potatoes in a large pot.
Cover them with water, ensuring they’re fully submerged.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat slightly and let them cook for 15-20 minutes.
You’ll know they’re ready when a fork easily pierces through.
After draining, let the potatoes cool slightly before handling them.
This step is crucial for achieving the perfect texture in your Loaded Baked Potato Salad.
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 the garlic powder, onion powder, salt, and black pepper.
Mix everything together until it’s smooth and creamy.
This dressing is what makes your salad rich and flavorful, so don’t rush this step!
Step 3: Combine Potatoes and Dressing
Once the potatoes are cool enough to handle, it’s time to bring everything together.
Gently add the potatoes to the bowl with the dressing.
Using a spatula, fold the potatoes into the dressing carefully.
You want to coat them evenly without breaking them apart.
This is where the magic happens, as the flavors meld beautifully.
Step 4: Add Toppings
Now comes the fun part—adding the toppings!
Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley.
These ingredients not only enhance the flavor but also add texture and color.
Mix gently to combine, ensuring every bite is loaded with goodness.
Your Loaded Baked Potato Salad is really starting to take shape!
Step 5: Chill and Serve
To let the flavors meld, cover the salad and refrigerate it for at least one hour.
This chilling time is essential for a refreshing taste.
When you’re ready to serve, scoop it into a bowl and enjoy!
Trust me, the wait will be worth it when you take that first bite of creamy, loaded goodness.
Tips for Success
- Make sure to cool the potatoes completely before mixing; this prevents the dressing from becoming runny.
- For extra flavor, consider roasting the baby potatoes instead of boiling them.
- Don’t skip the chilling step; it enhances the flavors and makes the salad even more refreshing.
- Feel free to customize toppings based on your preferences—jalapeños or olives can add a fun twist!
Equipment Needed
- Large Pot: Essential for boiling the potatoes. A Dutch oven works well too.
- Mixing Bowl: A big bowl for combining ingredients. Any size will do, just make sure it’s spacious.
- Spatula: Perfect for gently folding the potatoes into the dressing.
- Measuring Cups: Handy for accurate ingredient measurements.
Variations
- Greek Yogurt Swap: Replace sour cream with Greek yogurt for a tangy, healthier twist.
- Vegan Version: Use plant-based mayo and dairy-free cheese to make this salad vegan-friendly.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for a spicy version that packs a punch.
- Herb Infusion: Experiment with fresh herbs like dill or cilantro for a unique flavor profile.
- Loaded with Veggies: Toss in diced bell peppers, cucumbers, or cherry tomatoes for added crunch and freshness.
Serving Suggestions
- Pair your Loaded Baked Potato Salad with grilled chicken or steak for a hearty meal.
- Serve it alongside a fresh garden salad for a balanced plate.
- For drinks, consider a cold 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 store it in the fridge. The flavors will meld beautifully overnight, making it even tastier!
How long does Loaded Baked Potato Salad last in the fridge?
When stored in an airtight container, your Loaded Baked Potato Salad will stay fresh for about 3 to 5 days. Just give it a good stir before serving again.
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 adjust the cooking time as needed to ensure they’re fork-tender.
Is Loaded Baked Potato Salad gluten-free?
Yes! This Loaded Baked Potato Salad is naturally gluten-free, making it a great option for those with gluten sensitivities. Just double-check your mayonnaise and any additional toppings for gluten-free labels.
What can I add to make it healthier?
For a healthier twist, consider swapping sour cream for Greek yogurt and reducing the mayonnaise. You can also load it up with more veggies like diced cucumbers or bell peppers for added nutrition!
Final Thoughts
Creating a Loaded Baked Potato Salad is more than just cooking; it’s about bringing joy to the table.
Each creamy bite is a reminder of gatherings with friends and family, laughter echoing in the background.
This dish is versatile, easy to make, and always a hit, whether it’s a summer barbecue or a cozy dinner at home.
As you savor the flavors, you’ll appreciate the love and effort that went into it.
So, roll up your sleeves, gather your ingredients, and let this Loaded Baked Potato Salad become a cherished part of your culinary adventures!
Print
Loaded Baked Potato Salad: A Creamy, Flavorful Delight!
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A creamy and flavorful Loaded Baked Potato Salad that combines tender baby potatoes with a rich dressing and toppings.
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
- 1/2 teaspoon salt
- 1/4 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
- Place the halved baby potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender. 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 and well combined.
- Once the potatoes are cool enough to handle, add them to the mixing bowl with the dressing. Gently fold the potatoes into the dressing until evenly coated.
- Stir in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. Mix gently to combine.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- For a healthier version, substitute Greek yogurt for sour cream and reduce the mayonnaise to 1/4 cup.
- Add diced tomatoes or avocado for extra freshness and flavor.
- 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
