(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Loaded Baked Potato Salad is a game-changer for any gathering. Imagine the creamy goodness of sour cream and mayonnaise mingling with the sharpness of cheddar cheese, the crunch of bacon, and the freshness of green onions. This dish brings all the comfort of a baked potato in a cool, refreshing salad. Perfect for BBQs, potlucks, or just a cozy family dinner. Let's dive into this mouthwatering recipe!
Loaded Baked Potato Salad Recipe
Ingredients:
- 6 medium peeled and cubed russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup cooked and crumbled bacon
- 1/2 cup mayonnaise
- to taste salt
- to taste black pepper
Instructions:
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, combine sour cream, mayonnaise, salt, and black pepper.
- Add the cooled potatoes, cheddar cheese, green onions, and bacon to the bowl. Mix gently to combine.
- Chill in the refrigerator for at least 1 hour before serving.
What You Will Need
Read more: Loaded Baked Potato Casserole Recipe
What you will need to make loaded baked potato salad
- Russet potatoes: These form the hearty base, offering a creamy texture that soaks up all the flavors beautifully.
- Sour cream: Adds tanginess and creaminess, balancing the richness of the cheese and bacon.
- Shredded cheddar cheese: Provides a sharp, savory flavor that complements the potatoes and adds a gooey texture.
- Chopped green onions: Brings a fresh, mild onion flavor and a pop of color to the salad.
- Cooked and crumbled bacon: Adds a smoky, salty crunch that elevates the overall taste.
- Mayonnaise: Enhances the creaminess and helps bind all the ingredients together.
Tools and Instruments Needed
What tools/instruments will be needed to make Loaded Baked Potato Salad Recipe
- Large pot: Essential for boiling potatoes until tender, ensuring they cook evenly and achieve the right texture.
- Mixing bowl: Needed for combining all ingredients, allowing for easy mixing and even distribution of flavors.
- Colander: Useful for draining boiled potatoes, removing excess water to prevent soggy salad.
- Measuring cups: Important for accurately measuring sour cream, mayonnaise, and other ingredients to maintain the recipe's balance.
- Wooden spoon: Ideal for gently mixing the salad, ensuring ingredients are well combined without mashing the potatoes.
Loaded Baked Potato Salad Recipe
Ingredients:
Main Ingredients
- 6 medium Russet Potatoes peeled and cubed
- 1 cup Sour Cream
- 1 cup Cheddar Cheese shredded
- 1/2 cup Green Onions chopped
- 1/2 cup Bacon cooked and crumbled
- 1/2 cup Mayonnaise
- to taste Salt
- to taste Black Pepper
Instructions:
- 1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- 2. In a large mixing bowl, combine sour cream, mayonnaise, salt, and black pepper.
- 3. Add the cooled potatoes, cheddar cheese, green onions, and bacon to the bowl. Mix gently to combine.
- 4. Chill in the refrigerator for at least 1 hour before serving.
Notes:
Read more: Potato Salad Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the salad as directed but don't add green onions.
- Store in an airtight container.
- Refrigerate up to 2 days.
- Add green onions before serving.
Freezing Instructions
- Prepare the salad but skip adding green onions and bacon.
- Place in a freezer-safe container.
- Freeze up to 1 month.
- Thaw in the fridge overnight.
- Add green onions and bacon before serving.
For an extra layer of flavor, try roasting the potatoes instead of boiling them. This adds a delightful crispy texture and a slightly smoky taste to the salad.
0 thoughts on “Loaded Baked Potato Salad Recipe”