Loaded Baked Potato Salad

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|by Erica

Hey there! I’m excited to share with you a mouth-watering recipe for a fully loaded baked potato salad. This dish is perfect for a picnic, potluck, or any casual gathering. It combines the creamy goodness of potato salad with the flavors of a loaded baked potato. Let’s dive right in!

Loaded Baked Potato Salad

Ingredients Needed for This Recipe

  • Russet potatoes: 4 pounds
  • Olive oil: 1-2 tablespoons
  • Apple cider vinegar: 3 tablespoons
  • Mayonnaise: 1 cup
  • Sour cream (or Greek yogurt): ¾ cup
  • Kosher salt: 1 teaspoon
  • Freshly ground black pepper: 1 teaspoon
  • Bacon: 12 ounces, cooked, cooled, and chopped
  • Green onions: 6, chopped
  • Medium cheddar cheese (shredded): 1 ½ cups

Instructions for Loaded Baked Potato Salad

Preheat the Oven: Set it to 400° F.

Prepare Potatoes: Place cleaned potatoes on a baking sheet. Pierce them 4-5 times with a fork. Lightly coat with olive oil and sprinkle with kosher salt. Bake for 50-60 minutes or until easily pierced. Let them cool for 5 minutes. Peel and cut into 1-inch chunks.

Potato Preparation: While still warm, sprinkle the potatoes with apple cider vinegar and rest for 15-30 minutes or until cooled.

Cook the Bacon: Do this in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.

Mix the Dressing: In a small bowl, mix mayonnaise and sour cream. Season with salt and pepper.

Combine: When the potatoes are cool, pour the mayonnaise mix over them along with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste.

Chill: Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.

Tips for Perfecting the Loaded Baked Potato Salad Recipe

Choose the Right Potatoes: Russet potatoes are ideal for this recipe due to their fluffy texture when baked. Avoid waxy potatoes as they don’t absorb flavors as well.

Bake, Don’t Boil: Baking the potatoes instead of boiling them enhances their flavor and texture. It also prevents them from becoming too watery.

Season While Warm: Sprinkle apple cider vinegar on the warm potatoes. This helps them absorb more flavor.

Crispy Bacon is Key: Ensure your bacon is cooked until crispy. This adds a delightful crunch and a depth of flavor to the salad.

Balance Your Dressing: The combination of mayonnaise and sour cream should be creamy but not overpowering. Adjust the quantities to suit your taste.

Let the Flavors Meld: Chill the salad for at least 3 hours before serving. This allows the flavors to blend together beautifully.

Garnish Before Serving: Add a fresh garnish of green onions or chives right before serving to maintain their color and crispness.

Adjust Consistency: If the salad seems too dry after chilling, stir in a little extra sour cream or mayonnaise to adjust the consistency.

Experiment with Cheese: While cheddar is classic, feel free to experiment with different types of cheese like smoked gouda or pepper jack for a different flavor profile.

Healthier Substitutions: For a lighter version, substitute Greek yogurt for sour cream and use turkey bacon.

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time? A: Absolutely! This salad actually tastes better when made ahead, as it allows the flavors to develop. Just be sure to add any crunchy toppings like bacon or fresh herbs right before serving.

Q: How long can I store the potato salad in the fridge? A: Properly stored in an airtight container, the salad can last in the fridge for up to 4 days.

Q: Can I freeze the loaded baked potato salad? A: Freezing is not recommended as it can significantly alter the texture of the potatoes and the creaminess of the dressing.

Q: Is it necessary to peel the potatoes? A: Yes, for this recipe, it’s best to peel the potatoes after baking to achieve the right texture. The skins are removed to ensure a smooth consistency in the salad.

Q: Can I use a different type of potato? A: While russet potatoes are preferred for their texture, you can use Yukon gold potatoes as an alternative. They have a slightly waxier texture but still work well.

Q: How can I make this recipe vegetarian? A: Simply omit the bacon or use a vegetarian bacon alternative.

Q: What can I use instead of apple cider vinegar? A: If you don’t have apple cider vinegar, white wine vinegar or even a squeeze of lemon juice can work as a substitute.

Q: Can I add other ingredients to the salad? A: Definitely! Feel free to add ingredients like hard-boiled eggs, diced bell peppers, or even a sprinkle of paprika for extra flavor.

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    Hi there! I’m Erica,

    A highly passionate individual with a deep love for creating delicious and creative recipes that are perfect for any occasion. With an extensive background in the culinary arts and a strong flair for experimentation, I strive to push the boundaries of traditional cooking and deliver exceptional dishes that not only satisfy the palate but also ignite a sense of culinary adventure.

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