Introduction
Loaded Baked Potato Salad is a delightful twist on traditional potato salad, incorporating the classic flavors of a loaded baked potato. This creamy, savory dish is perfect for barbecues, potlucks, or as a side for any meal. With crispy bacon, tangy cheese, and fresh green onions mixed in, it’s sure to be a hit with everyone.
Detailed Ingredients with measures
Potatoes – 2 pounds, chopped
Bacon – 6 slices, cooked and crumbled
Cheddar cheese – 1 cup, shredded
Green onions – ¼ cup, chopped
Sour cream – 1 cup
Mayonnaise – ½ cup
Salt – 1 teaspoon
Pepper – ½ teaspoon
Prep Time
The preparation time for this loaded baked potato salad is approximately 20 minutes.
Cook Time, Total Time, Yield
Cook time is around 20 minutes for boiling the potatoes. This brings the total time to about 40 minutes. The recipe yields approximately 6 servings, making it ideal for family gatherings or parties.
Detailed Directions and Instructions
Step 1: Prepare Potatoes
First, wash and scrub the potatoes thoroughly. Then, boil the potatoes in a large pot of salted water until they are tender, which usually takes about 15-20 minutes.
Step 2: Cool and Chop
After boiling, drain the potatoes and allow them to cool. Once cool enough to handle, chop the potatoes into bite-sized pieces.
Step 3: Mix Dressing
In a separate bowl, prepare the dressing by combining sour cream, mayonnaise, ranch seasoning, and some salt and pepper. Mix well until everything is fully incorporated.
Step 4: Combine Ingredients
In a large mixing bowl, add the chopped potatoes, bacon, shredded cheese, and green onions. Pour the dressing over the top and gently toss until all the ingredients are well coated with the dressing.
Step 5: Chill the Salad
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Step 6: Serve
Once chilled, give the salad a gentle stir and serve it as a side dish, garnishing with additional green onions or cheese if desired.
Notes
Note 1: Potato Variety
You can use any type of potatoes, but Yukon Gold or red potatoes work best for a creamy texture.
Note 2: Customization
Feel free to customize by adding other ingredients like diced tomatoes, jalapeños, or other types of cheese for extra flavor.
Note 3: Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may be enjoyed cold.
Note 4: Serving Suggestions
This loaded baked potato salad pairs well with grilled meats or as part of a picnic spread.
