Loaded Baked Potato Salad

Loaded Baked Potato Salad: A Twist on Classic Comfort

Imagine turning the cozy, familiar flavors of a loaded baked potato into a delightful, creamy salad that’s perfect for any gathering. Our loaded baked potato salad does just that, combining the heartiness of baked potatoes with the zest of fresh chives and the richness of cheese and bacon. It’s an ideal side dish for barbecues, family dinners, or any occasion where comfort food is on the menu.

A Salad That Packs a Punch

This recipe takes the beloved elements of a classic baked potato and transforms them into a refreshing yet hearty salad. With its blend of creamy dressings and savory toppings, this dish promises a burst of flavor in every bite. Let’s explore how to create this mouth-watering salad that’s sure to be a crowd-pleaser.

Pro Tips for the Perfect Potato Salad

1. Optimal Potato Texture: Boil the potatoes just until they are tender to keep them firm and perfect for salad.
2. Chill Before Serving: Allow the salad to chill for at least an hour before serving to enhance the flavors.
3. Crispy Bacon: Cook the bacon until it’s crispy to add a crunch that contrasts with the creamy texture of the potatoes.
4. Freshness First: Use fresh chives for a burst of color and flavor that dried chives can’t match.
5. Cheese Choices: Experiment with different types of shredded cheese for varying flavors and textures.

Loaded Baked Potato Salad Recipe:

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Serving: Serves 6
• Equipment: Large pot, large mixing bowl

This easy-to-make salad is not only delicious but also a versatile side dish that complements a variety of main courses.

Ingredients:

• 3 pounds small red potatoes, quartered
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup ranch dressing
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup fresh chives, chopped

Directions:

1. Cook Potatoes: Boil the quartered potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool.
2. Mix Dressings: In a large bowl, combine sour cream, mayonnaise, ranch dressing, garlic powder, onion powder, salt, and pepper.
3. Combine: Add the cooled potatoes to the bowl of dressing and toss to coat evenly.
4. Add Toppings: Gently fold in cheddar cheese, crispy bacon, and fresh chives.
5. Chill: Refrigerate the salad for at least one hour to meld the flavors together before serving.

Ready for Any Occasion

This loaded baked potato salad remixes traditional flavors into a refreshing dish that’s ready to steal the spotlight at your next event. Simple yet flavorful, it’s a testament to the power of classic comfort foods, reimagined.

Print