Loaded Baked Potato Salad

Loaded Baked Potato Salad is a classic potato salad recipe with a twist! Imagine all your favorite baked potato flavors like crispy bacon, sharp cheddar cheese, and fresh chives coming together to create the ultimate BBQ side dish. This dish is not only delicious but also evokes a sense of comfort and satisfaction with every bite.

Confession time: Potato salad is one of my all-time favorite foods. I know it might sound odd, but while I won’t say no to a chocolate chip cookie, my heart truly belongs to a beautiful bowl of homemade potato salad. There’s something irresistible about the creamy, savory goodness of this dish that just makes me dive right in.

Loaded Baked Potato Salad is the perfect accompaniment to any BBQ. There’s just something magical about potato salad that keeps me coming back for more. In fact, I avoided making it for a long time because I knew that once I started, I might not be able to stop!

Why You’ll Love This Recipe

This Loaded Baked Potato Salad combines the comfort of a classic potato dish with the rich flavors of a loaded baked potato. It’s creamy, savory, and packed with flavor, making it an instant hit at any gathering. Plus, it’s easy to make and can be prepared ahead of time, which is perfect for entertaining.

Kitchen Equipment You’ll Need

• Oven
• Large mixing bowl
• Small mixing bowl
• Knife
• Cutting board
• Serving dish

Ingredients

• 3 pounds Yukon Gold or russet potatoes, baked until fork tender
• 2 tablespoons olive oil
• 1/2 pound bacon, cooked and roughly 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

1. Once the 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.
2. Add ¾ cup of shredded cheese and ¾ of the cooked and chopped bacon to the potatoes.
3. In a separate bowl, mix together the sour cream, Greek yogurt, and Dijon mustard. Add a pinch of salt and pepper to taste. Pour this mixture over the potatoes and toss gently until all ingredients are well coated.
4. Transfer the potato salad to a serving dish. Top with the remaining bacon, cheddar cheese, and green onions for garnish.

Tips for Success

• For extra flavor, try roasting the potatoes with olive oil, salt, and pepper before assembling the salad.
• Make sure the potatoes are completely cooled before mixing them with the other ingredients to prevent melting the cheese.

Additional Tips or Variations

• For a spicy kick, add a dash of hot sauce or some diced jalapeños to the mix.
• If you prefer a lighter version, substitute half of the sour cream with Greek yogurt.

Nutritional Highlights (Per Serving)

Calories, fats, proteins, carbs, and fiber values will vary based on specific brands and measurements used.

Frequently Asked Questions (FAQ)

Can I make this salad ahead of time? Yes, you can prepare the salad a day in advance and keep it in the refrigerator. Just be sure to add the garnishes right before serving for the best presentation.

What are the best potatoes to use? Yukon Gold and russet potatoes work best due to their creamy texture and ability to hold their shape.

Conclusion

Loaded Baked Potato Salad is a delightful twist on a classic dish that will surely become a favorite at your next gathering. I invite you to try this recipe and share your experiences with family and friends. Enjoy the flavors and the smiles it brings to your table!