Loaded Baked Potato Salad Recipe
Introduction
This Loaded Baked Potato Salad is a delicious twist on the classic side dish you love. Packed with creamy sour cream, sharp cheddar, and crispy bacon, it’s perfect for BBQs, picnics, or family dinners. Easy to make and bursting with flavor, it’s sure to be a crowd-pleaser.
Ingredients
- 3 pounds red potatoes
- 3/4 cup sour cream
- 3/4 cup Miracle Whip or mayo
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 2-3 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- Step 1: Add the potatoes to a large pot and cover them with water along with about one teaspoon of salt if desired. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until a fork easily pierces the potatoes.
- Step 2: Drain the potatoes and let them cool completely.
- Step 3: Once cooled, peel the potatoes and chop them into bite-sized pieces. Transfer to a large bowl.
- Step 4: Add sour cream, mayo, shredded cheddar cheese, crumbled bacon, and chopped chives to the bowl. Mix gently until all ingredients are combined. Season with salt and pepper to taste.
- Step 5: Cover the salad and refrigerate until ready to serve, allowing the flavors to meld.
Tips & Variations
- For extra tang, substitute some of the sour cream with Greek yogurt.
- Try adding chopped green onions or diced red onion for a bit more bite.
- Use smoked bacon for a richer flavor.
- Leave potato skins on for added texture and nutrients.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add extra chives or cheese if desired. Avoid freezing as the texture may become watery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of potatoes?
Yes, red potatoes work well because they hold their shape, but Yukon gold or fingerlings are great alternatives. Avoid starchy potatoes like Russets as they may become too mushy.
Should I peel the potatoes before boiling?
It’s best to boil potatoes with the skin on to retain nutrients and prevent water absorption, then peel them after cooking once they’ve cooled.
PrintLoaded Baked Potato Salad Recipe
This Loaded Baked Potato Salad is a creamy, savory twist on classic potato salad, featuring tender red potatoes mixed with sour cream, mayo, sharp cheddar cheese, crispy bacon, and fresh chives. Perfect as a hearty side dish for barbecues, picnics, or potlucks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Potatoes
- 3 pounds red potatoes
Salad Dressing & Mix-Ins
- 3/4 cup sour cream
- 3/4 cup Miracle Whip or mayonnaise
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 2–3 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- Boil Potatoes: Add the red potatoes to a large pot and cover them with water, adding about one teaspoon of salt if desired. Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are easily pierced with a fork.
- Drain and Cool: Once the potatoes are cooked, drain the water and set the potatoes aside to cool completely.
- Peel and Chop: After the potatoes have cooled, peel off their skins and chop them into bite-sized pieces. Transfer the chopped potatoes to a large mixing bowl.
- Mix Ingredients: Add the sour cream, mayonnaise (or Miracle Whip), shredded cheddar cheese, crumbled bacon, and chopped fresh chives to the bowl with the potatoes. Mix everything together thoroughly until fully combined. Season with salt and pepper to taste.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve to allow the flavors to meld.
Notes
- Red potatoes hold their shape well, making them ideal for salads.
- For a tangier flavor, use Miracle Whip; for creamier, stick to mayonnaise.
- Feel free to add chopped green onions or diced celery for added crunch.
- Make this salad a few hours ahead or the night before for best flavor.
- Ensure potatoes are fully cooled before mixing to prevent the dressing from becoming watery.
Keywords: Potato salad, loaded potato salad, baked potato salad, bacon potato salad, creamy potato salad, picnic sides, barbecue recipes
