This Loaded Baked Potato Salad is a deliciously creamy and hearty side dish that brings all the comforting flavors of a baked potato into a salad form. With crispy bacon, cheddar cheese, and a creamy sour cream-mayo dressing, it’s the perfect accompaniment for any meal, from summer BBQs to holiday gatherings. It’s sure to be a crowd-pleaser!
Ingredients:
- 8 medium Russet Potatoes, peeled (optional) and cut into bite-sized chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package of bacon, cooked until crisp and crumbled
- 1 small onion, finely chopped
- Chives, chopped, to taste
- 1 1/2 cups shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
Instructions:
Prepare the Potatoes:
- Begin by washing the Russet potatoes thoroughly. You can peel them if you prefer a smoother texture, but keeping the skin on adds texture and nutrients.
- Cut the potatoes into even, bite-sized pieces to ensure they cook uniformly.
Cook the Potatoes:
- Place the cut potatoes in a large pot and cover with water. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium and simmer the potatoes until fork-tender, about 20-25 minutes.
- Drain the potatoes in a colander and set aside to cool. This step is important to prevent the salad from becoming too greasy when the cheese melts.
Prepare the Dressing:
- In a large mixing bowl, combine the sour cream and mayonnaise until smooth, creating the creamy base for the salad.
Combine the Ingredients:
- Add the cooled potatoes, chopped onion, and chives to the bowl with the dressing. Mix gently to coat the potatoes without breaking them up.
- Stir in the shredded cheddar cheese and season with salt and freshly ground black pepper to taste.
Add Bacon and Cheese:
- Sprinkle the crumbled bacon over the top of the salad. For an even more indulgent touch, add an extra layer of shredded cheddar cheese.
Chill and Serve:
- Cover the salad and refrigerate it for at least an hour to allow the flavors to meld together.
- Serve chilled or at room temperature, garnished with additional chives and bacon if desired.
Tips:
- Bacon Tip: For extra flavor, cook the bacon until extra crispy. It will soften slightly when mixed with the dressing, giving the salad a great texture.
- Potato Tip: Cutting the potatoes into uniform sizes ensures even cooking and helps them stay intact when mixed with the other ingredients.
Serving Suggestions:
This Loaded Baked Potato Salad pairs wonderfully with grilled meats, burgers, or can be a hearty standalone dish at a picnic or potluck.
Enjoy your Loaded Baked Potato Salad—creamy, savory, and full of flavor!
This revamped recipe is designed to be visually appealing for a Facebook post or blog while keeping the instructions clear and accessible. The introduction makes the dish enticing for readers, encouraging them to try it out for their next gathering!