Loaded Baked Potato Salad

            Summertime, warm temps, picnics and parties. This means potato salad in full force. I, for one, get bored with the same thing time after time. I crave difference in my foods. This recipe is one of those that I altered so that it would not be the same potato salad that everyone knows.

            You may know this dish from the Steakhouse versions. This dish is loaded with the baked potato flavor and the creaminess we all imagine when we know we are getting potato salad. Baking the potato also enables the potato to soak up the sour cream and the mayonnaise. Also, a very important part of making a memorable potato salad is to have it chilled properly. I chill the potatoes after cooking, I will then chill the whole bowl of potato salad for at least three hours before I serve it.

            We will put this together in a whole different manner though. Think of a loaded baked potato. You put your choice of toppings on in layers. Well, in essence, this is what we will do. The final toppings will be placed in layers. This dish is sure to turn the heads of those you know, and will definitely become the favorite for many of them.

            This potato salad should not be left for just special events. It is a perfect side for dinner meals, sandwiches or just as a quick snack during the afternoon. I always have to double the batch because the family all like to take it with them to work or school. They like to have it for afterschool activities, as a boost of energy.

Frequently Asked Questions:

            Can I use Red potatoes?

Red potatoes are phenomenal as baked potatoes. However, since they are known to be a softer and creamier potato, I do not advise using Red potatoes for this dish.

            Can I leave out the Sour Cream?

If you just leave the sour cream out, you will be missing some of the creaminess in your dressing. What you can do is substitute some plain yogurt in replacement.

            Can  I serve this right away?

As with any salad, they taste better when they are cold. It is recommended that you place the Loaded Baked Potato Salad in the refrigerator for about three hours before serving. This gives it time to chill down completely.

What do you need to make Loaded Baked Potato Salad

            8 to 10 medium sized Russet Potatoes

            12 slices of bacon, cooked, cooled and crumbled

            1 yellow onion, diced

            ½ tsp chives

            1 pinch of salt

            1 pinch pepper

            1/12 cups shredded Cheddar Cheese

            1 cup sour cream

            ½ cup mayonnaise

            Green onion for garnish

How to make Loaded Baked Potato Salad

FIRST STEP:

Wash and cut the potatoes into bite size pieces

Boil the potatoes for 20 to 25 minutes

a)

b)

SECOND STEP:

Drain the potatoes and place in the refrigerator to cool

In a mixing bowl, using a whisk, combine the mayonnaise and the sour cream

THIRD STEP:

Fold in the onions, chives, half the bacon, ¾ cup cheddar cheese and the potatoes

a)

b)

c)

Add in the salt and pepper and stir gently to combine

FOURTH STEP:

Garnish with remaining cheese, bacon and green onion

Serve and Enjoy!

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 8 to 10 medium sized Russet Potatoes
  •             12 slices of bacon, cooked, cooled and crumbled
  •             1 yellow onion, diced
  •             ½ tsp chives
  •             1 pinch of salt
  •             1 pinch pepper
  •             1/12 cups shredded Cheddar Cheese
  •             1 cup sour cream
  •             ½ cup mayonnaise
  •             Green onion for garnish

Instructions

FIRST STEP:

Wash and cut the potatoes into bite size pieces

Boil the potatoes for 20 to 25 minutes

SECOND STEP:

Drain the potatoes and place in the refrigerator to cool

In a mixing bowl, using a whisk, combine the mayonnaise and the sour cream

THIRD STEP:

Fold in the onions, chives, half the bacon, ¾ cup cheddar cheese and the potatoes

Add in the salt and pepper and stir gently to combine

FOURTH STEP:

Garnish with remaining cheese, bacon and green onion

Enjoy!