This Easy Loaded Baked Potato Salad is creamy, chunky, and loaded with all your favorite toppings! Think tender potatoes, crispy bacon, cheese, and fresh green onions all in one bowl.
This salad is a great side for a barbecue or picnic. I can’t resist sneaking bites before it makes it to the table. Who can blame me? It’s just that good! 🥔😊
Key Ingredients & Substitutions
Baby Potatoes: Baby potatoes are great because they’re tender and flavorful. If you can’t find them, small red or yellow potatoes work wonderfully too. Just make sure to cut them into similar sizes for even cooking.
Bacon: Crispy bacon adds a savory crunch. If you’re looking for a vegetarian option, consider using crispy chickpeas or skipping this ingredient altogether. You can also swap bacon for turkey bacon or smoked sausage for a twist!
Cheddar Cheese: Sharp cheddar gives a nice bite to the salad. If you prefer something milder, feel free to use medium cheddar. For a different flavor, try crumbled feta or pepper jack for some heat!
Sour Cream & Mayonnaise: Both add creaminess. If you’re watching calories, Greek yogurt is a great substitute. For a dairy-free option, use vegan sour cream or mayo.
How do I Cook Potatoes Perfectly?
Cooking potatoes to the right tenderness is key for this salad. Here’s how to ensure they come out just right:
- Start with cold water: Place the potatoes in a pot and cover them with cold water. This helps them cook evenly.
- Add salt: A pinch of salt enhances flavor while cooking.
- Simmer gently: Once boiling, reduce to medium heat and simmer. Check for doneness by piercing a potato with a fork; they should be tender but not mushy.
- Drain properly: After cooking, drain the potatoes well and let them cool slightly before mixing to keep them firm.
These steps will make sure your potatoes are perfect for mixing into your potato salad! Enjoy your delicious salad! 🥗
Easy Loaded Baked Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 3 pounds baby potatoes (or small red potatoes), washed and quartered
- 6 slices bacon
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons yellow mustard
- 4 green onions, thinly sliced
- Salt and pepper, to taste
Optional Garnish:
- Extra shredded cheddar
- Chopped chives or additional sliced green onions
How Much Time Will You Need?
This easy recipe will take you about 30 minutes of prep time and cooking time. Make sure to chill the salad in the refrigerator for at least 1 hour before serving to allow all the flavors to meld together beautifully!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the quartered potatoes into a large pot. Cover them with cold water and add a pinch of salt. Turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender, which should take around 10-15 minutes. When done, drain them and set aside to cool slightly.
2. Prepare the Bacon:
While the potatoes are cooking, grab a skillet and fry the bacon over medium heat until it becomes crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain the excess grease. Once cool, crumble the bacon into bite-sized pieces.
3. Make the Dressing:
In a large mixing bowl, combine the sour cream, mayonnaise, and mustard. Stir the mixture until it is smooth and well combined. This creamy dressing will coat all the tasty ingredients!
4. Mix Everything Together:
Now, add your warm potatoes to the dressing. Gently toss the potatoes in the mixture, being careful not to mash them. Next, fold in the shredded cheddar cheese, crumbled bacon, and sliced green onions. Give it a gentle mix to combine all the flavors.
5. Season and Chill:
Season your potato salad with salt and pepper to taste. If you’d like it creamier, adjust the amount of mayo or sour cream as desired. Cover the bowl with plastic wrap and chill the potato salad in the refrigerator for at least 1 hour before serving. This chilling step is important for the flavors to develop!
6. Serve and Enjoy:
Before serving, you can top the salad with any extra shredded cheddar and chopped green onions or chives for a lovely presentation. Enjoy your creamy, savory loaded baked potato salad at your next gathering or as a delicious side dish!
FAQ for Easy Loaded Baked Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby or small red potatoes are ideal, you can use other varieties such as Yukon Gold or new potatoes. Just make sure to cut them into similar sizes for even cooking.
How Can I Make This Salad Ahead of Time?
You can prepare the salad up to a day in advance! Just follow the recipe, then cover it tightly and store it in the refrigerator. Give it a gentle stir before serving to reincorporate the flavors.
What Can I Substitute for Bacon?
If you want to make the salad vegetarian or need a bacon alternative, consider using crispy chickpeas, smoked tofu, or even diced avocado for a tasty twist. You can also leave it out entirely for a lighter version!
How Should I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain its flavor and texture, try to avoid freezing it, as potatoes tend to become mealy when thawed.
