Loaded Baked Potato Salad
A fun spin on classic potato salad, this loaded baked potato salad is a perfect side dish to bring along to any party!
My mother-in-law makes some of the best potato salad I have ever tried. It’s simple with all of the usual potato salad ingredients people love, but it’s amazing. A few years ago, she gave me her recipe, and I always make it when I bring potato salad to a party or potluck. But I honestly think it always tastes a little better when she makes it. I think some foods just taste better when certain people make them, right?
This past weekend, I had planned to make potato salad to take with us to a barbecue at my parent’s house, but decided to do things a little differently. Instead of the usual potato salad, I decided to whip up a loaded baked potato version instead.
Once I cooked the potatoes, I was a little worried that it might not be as good as the potato salad I’m used to eating. I decided to just go for it, and I have to say that I am soooo glad that I did! If you love loaded baked potatoes, then you will love this potato salad!
Let’s be honest, carbs, bacon, and cheese just make everything better. Well, almost everything. But they definitely make this potato salad amazing!
I used a mix of miracle whip and sour cream in this dish, but you can easily increase or decrease the amount of each to your preference. I also threw in the usual loaded baked potato ingredients along with some fresh chives. I think the thing I love most about this is how easily you can customize it to your taste. Enjoy!
Why You’ll Love This Recipe
This loaded baked potato salad takes the comforting flavors of a loaded baked potato and transforms them into a delicious side dish. It’s creamy, savory, and packed with flavor. Perfect for gatherings or as a delightful addition to your barbecue spread.
Kitchen Equipment You’ll Need
- Large pot
- Mixing bowls
- Knife
- Cutting board
- Large spoon or spatula for mixing
Ingredients
- 3 pounds Yukon Gold or russet potatoes, baked until fork tender
- 2 tablespoons olive oil
- 1/2 pound bacon, cooked and rough chopped
- 1 (8 oz) package shredded Cheddar cheese
- 1 tablespoon Dijon (or yellow) mustard (optional)
- 1 cup sour cream
- ½ cup plain Greek yogurt
- ½ cup chopped green onions, for garnish
Step-by-Step Instructions
- When potatoes are cool enough to handle, slice them in half and scoop out the potato, discarding the skins. Dice the potatoes into 1-inch chunks and place them in a large mixing bowl.
- Add ¾ cup of cheese along with ¾ of the cooked and chopped bacon to the potatoes.
- In a separate bowl, mix sour cream, Greek yogurt, and Dijon mustard. Add a pinch of salt and pepper. Pour over the top of the potatoes and toss gently until all ingredients are coated.
- Transfer to a serving dish; top with remaining bacon, cheddar cheese, and green onions as garnish.
Tips for Success
Ensure the potatoes are completely cool before handling to prevent them from becoming mushy. Customize the level of creaminess by adjusting the amount of sour cream and Greek yogurt to your liking.
Additional Tips or Variations
Feel free to add other toppings like chopped jalapeños for a spicy kick or swap out the cheddar for a different cheese if preferred. You can also include a sprinkling of paprika for an extra pop of color and flavor.
Nutritional Highlights (Per Serving)
This dish is packed with protein from the bacon and cheese, while the Greek yogurt adds a healthy dose of probiotics and calcium.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time? Yes, this salad can be made a day in advance. Just be sure to store it in the refrigerator and add the garnishes just before serving.
Can I use other types of potatoes? Absolutely! Red potatoes or even sweet potatoes can be used for a different twist.
Conclusion
Ready to give this loaded baked potato salad a try? It’s a delightful twist on the classic that’s sure to be a hit at your next gathering. I’d love to hear how it turns out for you, so feel free to share your experiences in the comments below. Enjoy!