– **Title**: Loaded Baked Potato Salad
– **Ingredients**:
– 2 pounds baby potatoes
– 1/2 cup sour cream
– 1/2 cup mayonnaise
– 1 cup shredded cheddar cheese
– 1/2 cup cooked and crumbled bacon (about 6 strips)
– 1/4 cup green onions, sliced
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– **Instructions**:
1. Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool.
2. Once the potatoes are cool enough to handle, cut them into quarters or halves depending on their size.
3. In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until the dressing is smooth and well combined.
4. Gently fold the cut potatoes into the dressing, ensuring they are well coated.
5. Add the shredded cheddar cheese, crumbled bacon, and sliced green onions to the potato mixture. Gently stir to combine all ingredients.
6. Adjust seasoning to taste if needed. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
7. Serve chilled as a side dish, garnished with extra green onions and bacon if desired. Enjoy!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for this salad because of their fluffy texture. However, you can swap them for Yukon Gold potatoes if you prefer creamier bites.
Sour Cream: This adds tanginess. Greek yogurt is a great substitute for a healthier twist and extra protein.
Mayonnaise: I usually use full-fat mayo, but you can opt for light mayonnaise or even avocado mayo for a creamy vegan option.
Cheddar Cheese: Shredded cheddar gives a flavorful punch. Try using Monterey Jack for a milder taste or even vegan cheese for a dairy-free salad.
Bacon: While I love crispy bacon, turkey bacon or even plant-based bacon works if you want to reduce fat or keep it vegetarian. You can also skip it entirely for a meatless version!
How Should I Prepare the Potatoes for the Best Texture?
Cooking the potatoes properly is key to a tasty salad. Whether you bake or microwave them, follow these tips for tender pieces.
- Wash and prick the potatoes: This allows steam to escape while cooking.
- Microwave: Cook on high for about 10-15 minutes, checking every 5 minutes until tender. For a fluffier texture, baking at 400°F for 45-60 minutes is best.
- Cool and cut: Let the potatoes cool before peeling and cutting them into bite-sized pieces. This helps them hold shape in the salad.
How to Make Loaded Baked Potato Salad?
Ingredients You’ll Need:
For the Salad:
- 4 large russet potatoes
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 8 slices of bacon, cooked and crumbled
- ¼ cup green onions, chopped
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 1 hour and 15 minutes total. You’ll need around 15 minutes for preparation and cooking the potatoes, and then an additional hour for chilling the salad. It’s a super simple dish that’s perfect for gatherings!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing the russet potatoes under running water to remove any dirt. Use a fork to prick each potato a few times—this helps them cook better. You can either microwave the potatoes for about 10-15 minutes until they are tender or bake them in the oven at 400°F (200°C) for 45-60 minutes. Once cooked, let the potatoes cool before peeling their skins off. Finally, cut the potatoes into bite-sized pieces.
2. Mix the Dressing:
In a large mixing bowl, combine the sour cream and mayonnaise. Use a whisk or a spoon to mix them together until the mixture is smooth and creamy. This will be the base for your delicious salad!
3. Combine the Ingredients:
Now it’s time to bring everything together! Add the cooked potato pieces to the bowl with the dressing. Then, sprinkle in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. Gently stir the mixture, being careful not to mash the potatoes—just mix until everything is combined.
4. Season:
Season your salad with salt and pepper according to your taste. This is where you can really tailor it to your preferences, so feel free to give it a little taste and adjust if necessary!
5. Chill:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the salad chill for at least 1 hour. This helps all the flavors blend beautifully, making every bite more delicious!
6. Serve:
When you’re ready to serve, gently stir the salad again. If you want, you can garnish it with some extra crumbled bacon, a sprinkle of cheddar cheese, and some chopped green onions for a nice touch. Enjoy your cold Loaded Baked Potato Salad with friends and family!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are great for texture, you can use Yukon gold or red potatoes if you prefer. Just keep in mind that they may yield a slightly different flavor and texture. Make sure to adjust the cooking time based on the size of the potatoes!
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for making ahead! You can prepare it up to a day in advance. Just keep it covered in the refrigerator. The flavors will actually deepen and improve after sitting, so it’s a great make-ahead option!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving again, as the ingredients may separate slightly while stored.
What Can I Substitute for Mayonnaise?
If you’re looking to lighten it up or avoid mayonnaise, Greek yogurt works beautifully as a substitute. It adds creaminess and a bit of tang. You can also use plain yogurt or a vegan mayo if you need dairy-free options!
