Easy Loaded Baked Potato Salad Recipe Perfect for Summer
Loaded baked potato salad recipe, a comforting twist on a classic side, merges the heartiness of baked potatoes with the cool tang of potato salad.
Equipment
- Preparation of the loaded baked potato salad recipe requires several essential kitchen tools and appliances to ensure optimal results. These include:
- Baking sheet
- Fork
- Large Mixing Bowl
- Whisk
- Skillet
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Vegetable peeler (optional, for removing potato skins)
- Oven
Ingredients
- 2.5 pounds Russet potatoes, scrubbed
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Step 1: Bake the Potatoes: Preheat oven to 400F (200C). Prick potatoes with a fork and bake for 45-60 minutes, or until easily pierced with a fork. Let cool slightly.
- Step 2: Cook the Bacon: While potatoes are baking, cook bacon in a skillet over medium heat until crisp. Remove bacon and drain on paper towels. Once cool, crumble into small pieces.
- Step 3: Prepare the Potatoes: Once the potatoes are cool enough to handle, cut them into bite-sized pieces. The skin can be left on or removed, based on preference.
- Step 4: Mix the Dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, white vinegar, garlic powder, salt, and pepper.
- Step 5: Combine Ingredients: Add the diced potatoes, crumbled bacon, and cheddar cheese to the dressing. Gently stir to combine, ensuring all ingredients are evenly coated.
- Step 6: Add Fresh Herbs: Stir in the chopped chives and parsley. Reserve a small amount of herbs for garnish.
- Step 7: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with remaining chives and parsley before serving. For a lighter version, Greek yogurt can be substituted for sour cream and light mayonnaise can be used. Different types of cheese can also be used, such as pepper jack for a spicier kick.
Notes
Variations
The loaded baked potato salad recipe lends itself well to numerous adaptations, allowing for ingredient swaps, regional twists, and dietary adjustments.
- Ingredient Swaps: Greek yogurt may replace sour cream for a lighter option. Turkey bacon offers a leaner alternative to traditional bacon. Different cheeses, such as pepper jack or Gruyere, can alter the flavor profile.
- Regional Styles: Incorporating smoked paprika and chorizo adds a Spanish flair. A Southwestern variation might include black beans, corn, and a chipotle-lime dressing. An Italian twist could feature sun-dried tomatoes, mozzarella, and a pesto-based dressing.
- Dietary Adjustments: For a vegetarian version, omit the bacon and add roasted vegetables like bell peppers or corn. Dairy-free options can be achieved by using plant-based sour cream, mayonnaise, and cheese alternatives. A low-carb version may incorporate cauliflower rice as a partial substitute for potatoes.
Serving Suggestions
The versatility of the loaded baked potato salad allows for diverse serving opportunities. It complements grilled meats, barbecue dishes, and sandwiches, making it a perfect side for summer cookouts and potlucks. The salad also serves well as a standalone light lunch or dinner. For an elegant presentation, serve in individual bowls garnished with extra chives or a sprinkle of paprika. It pairs well with grilled chicken, steak, or vegetarian burgers. Serving chilled enhances the flavors, especially on warm days.
Storage Tips
Proper storage is crucial to maintaining the freshness and quality of the loaded baked potato salad. Store the salad in an airtight container in the refrigerator. When stored properly, the salad remains fresh for up to 3-4 days. To preserve the best texture, avoid freezing, as this can cause the potatoes to become mushy. Prior to serving, give it a gentle stir to redistribute the dressing.
Frequently Asked Questions
- Question 1: Can this salad be made ahead of time?
Yes, it benefits from chilling for at least 30 minutes, allowing the flavors to meld. It can be prepared up to 24 hours in advance. - Question 2: Can frozen potatoes be used?
While possible, fresh potatoes yield the best texture and flavor. Frozen potatoes may become too soft or mushy. - Question 3: Is it possible to make this recipe vegan?
Yes, by substituting plant-based sour cream, mayonnaise, cheese, and bacon alternatives. Ensure all ingredients are vegan-friendly. - Question 4: Can I add other vegetables to the salad?
Certainly. Diced celery, red onion, or bell peppers can enhance the texture and flavor profile.