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Have you ever craved that perfect balance of creamy, savory, and hearty all in one dish? The loaded potato salad recipe we’re sharing today delivers exactly that experience, combining the comfort of classic potato salad with the indulgent toppings of a loaded baked potato.
While traditional baked potato salad focuses on simple ingredients, this upgraded version transforms an everyday side dish into something truly special for your next gathering or family meal. The magic of making this at home lies in customizing it to your preferences while still capturing that restaurant-quality taste everyone loves.
Ingredients & Kitchen Tools
For the Salad Base:
– 3 pounds russet potatoes, washed and cubed (skin on or off based on preference)
– 8 slices bacon, cooked crispy and crumbled
– 1 cup sharp cheddar cheese, shredded
– ¼ cup green onions, finely chopped
– 3 tablespoons fresh dill, chopped (optional)
For the Dressing:
– 1 cup sour cream
– ⅓ cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon garlic powder
– Salt and pepper to taste
Kitchen Tools:
– Large pot for boiling potatoes
– Cutting board and sharp knife
– Mixing bowls (large for final mixing, medium for dressing)
– Measuring cups and spoons
– Potato masher (optional for creamier texture)
– Serving bowl
Preparation & Cooking Time
Prep time: 20 minutes
Cook time: 15-20 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour and 10 minutes
This loaded potato salad is perfect for make-ahead situations, as the flavors actually improve after chilling for a few hours. It’s ideal for summer barbecues or potlucks where you need a substantial side dish that can be prepared in advance.
Step-by-Step Instructions
1. Prepare the potatoes: Cut potatoes into evenly sized 1-inch cubes. Place in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and cook until fork-tender (about 12-15 minutes). Be careful not to overcook – the loaded potato salad recipe requires potatoes that hold their shape while still being tender.
2. Drain and cool: Drain potatoes thoroughly in a colander and let cool for about 15-20 minutes. For faster cooling, spread them on a baking sheet. Unlike a traditional baked potato salad, we want these potatoes to be completely cooled before mixing with other ingredients.
3. Prepare the dressing: In a medium bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth and well incorporated.
4. Assemble the salad: In a large mixing bowl, gently combine cooled potatoes with about three-quarters of the crumbled bacon, half of the cheese, and most of the green onions (save some for garnish).
5. Add dressing: Pour the dressing over the potato mixture and fold gently to combine, being careful not to mash the potatoes too much unless you prefer a creamier texture.
6. Garnish and chill: Transfer to a serving bowl, then top with remaining bacon, cheese, green onions, and fresh dill. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutritional Benefits / Advantages
This hearty potato salad provides a good source of complex carbohydrates from the potatoes, while the cheese and bacon add protein. The addition of green onions and fresh herbs introduces vitamins A, C, and K. While definitely an indulgent side dish, using Greek yogurt in place of some of the sour cream can boost the protein content while reducing fat.
Tips, Variations, or Cooking Advice
– Make it vegetarian: Skip the bacon and add extra roasted vegetables like bell peppers or corn.
– Spicy version: Add diced jalapeños or a dash of hot sauce to the dressing.
– Healthier alternative: Use red or Yukon Gold potatoes with skins on for added fiber and nutrients.
– Alternative add-ins: Try chopped hard-boiled eggs, pickled red onions, or roasted garlic for different flavor profiles.
– Time-saver tip: Use pre-cooked bacon bits and pre-shredded cheese when in a hurry.
Common Mistakes to Avoid
1. Overcooking potatoes: This results in mushy salad. Test frequently with a fork for doneness.
2. Adding dressing to hot potatoes: This causes the potatoes to continue cooking and break down. Always cool potatoes completely first.
3. Under-seasoning: Potatoes absorb a lot of salt, so taste and adjust seasoning before serving.
4. Over-mixing: Gentle folding prevents breaking up potato pieces and maintains a better texture.
Storage & Reheating Tips
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. The salad is best eaten cold and doesn’t typically require reheating. If the salad seems dry after storage, mix in a small amount of additional sour cream or mayonnaise before serving. For food safety, never leave potato salad at room temperature for more than 2 hours.
Conclusion
This loaded potato salad recipe transforms a classic side dish into a memorable, crowd-pleasing favorite that combines the best elements of traditional potato salad with the irresistible toppings of a loaded baked potato. Whether you’re hosting a backyard barbecue or bringing a dish to a potluck dinner, this baked potato salad alternative will certainly stand out. The combination of creamy dressing, crunchy bacon, sharp cheddar, and fresh green onions creates a perfect balance of flavors and textures. Why not give this recipe a try this weekend? And don’t forget to share your results or modifications in the comments!
FAQs
Can I make this potato salad ahead of time?
Yes, it actually tastes better when made 4-24 hours in advance, allowing flavors to develop fully.
What potatoes work best for potato salad?
Russet potatoes work well for a fluffier texture, while Yukon Gold or red potatoes hold their shape better and have a creamier consistency.
Can I lighten up this recipe?
Absolutely! Use light sour cream or Greek yogurt, reduced-fat cheese, and turkey bacon for a lighter version that still maintains great flavor.
Why did my potato salad turn watery overnight?
This typically happens from salt drawing moisture from the potatoes. Fix it by draining excess liquid and adding a bit more fresh dressing.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, but always check individual ingredients like mustard and seasonings to ensure they don’t contain gluten additives.