This is not your ordinary Potato Salad! This is more of a loaded Baked Potato in a bowl. You know how much you love a loaded Baked Potato and all the flavors that you find with that dish, well this potato salad is going to give you all those flavors plus more!!
Potato Salad is one of the most popular foods in the summertime. It is made for picnics, buffets, potlucks and weeknight meals.
Some of us are generally tired of potato salad by the end of the season, this recipe gives you a whole new way to make the popular Potato Salad and eliminate the boredom of the same old same old. This is actually one of my favorite foods to make all summer long! I can binge my favorite series and enjoy a snack of Loaded Baked Potato Salad.
With so many great flavors combined in this Loaded Baked Potato Salad, this could be a complete meal on its own.
Can I use a different type of potato?
If you do not like Russet potatoes. Feel free to use Yukon Gold or even a sweet potato. Both are great options.
How should I store the leftovers?
I am jealous! If you have leftovers, be happy, you can hide it away so you have some later. To store the leftovers, place the Loaded Potato Salad into an airtight container and place it in the refrigerator for up to 3 or 4 days?
Can the Loaded Potato Salad be frozen?
I do not suggest freezing the Loaded Potato Salad, There will be a drastic texture difference with the mayonnaise.
What exactly is Loaded Baked Potato Salad?
With this dish, the potatoes have been baked first. This gives the flavor of baked potatoes, then it is combined with all the ingredients that you would find on a twice baked loaded potato.
Ingredients:
8 to 10 Russet Potatoes
½ cup Mayonnaise
1 cup Sour Cream
1 yellow Onion, diced
¼ tsp Chives
1 ½ cups Sharp Cheddar Cheese
1 pound bacon, cooked and crumbled
1 tsp Salt
½ tsp Black Pepper
Green Onions, sliced for garnish
How to make Loaded Baked Potato Salad:
Step 1. Preheat the oven to 400*
Step 2. Wash the Russets and set them on a baking tray
Step 3. Using a fork, poke random holes in each of the potatoes
Step 4. Put the potatoes in the oven to bake for 30 minutes
Step 5. Remove the potatoes from the oven and allow to cool, you can place them in the refrigerator for faster cooling
Step 6. In a bowl combine the sour cream, mayonnaise, salt and pepper, diced onion, chives and ¾ of the crumbled bacon and ¾ of the shredded cheese
Step 7. Stir to combine real well
Step 8. Remove the potatoes from the refrigerator once cooled
Step 9. Peel the potatoes and then cut into bite sized pieces
Step 10. If the potatoes are still hard place them into a pan of boiling water until fork tender
Step 11. Drain the potatoes, cool them in the refrigerator
Step 12. Add the cooled potato pieces into the mayonnaise mix, stirring to combine and coat all of the potato pieces
Step 13. Top with the remaining crumbled bacon, the remaining cheese and the sliced green onions
Step 14. Refrigerate until ready to serve.
Loaded Baked Potato Salad
This is actually one of my favorite foods to make all summer long! I can binge my favorite series and enjoy a snack of Loaded Baked Potato Salad.
Ingredients
- 8 to 10 Russet Potatoes
- ½ cup Mayonnaise
- 1 cup Sour Cream
- 1 yellow Onion, diced
- ¼ tsp Chives
- 1 ½ cups Sharp Cheddar Cheese
- 1 pound bacon, cooked and crumbled
- 1 tsp Salt
- ½ tsp Black Pepper
- Green Onions, sliced for garnish
Instructions
1. Preheat the oven to 400*
2. Wash the Russets and set them on a baking tray
3. Using a fork, poke random holes in each of the potatoes
4. Put the potatoes in the oven to bake for 30 minutes
5. Remove the potatoes from the oven and allow to cool, you can place them in the refrigerator for faster cooling
6. In a bowl combine the sour cream, mayonnaise, salt and pepper, diced onion, chives and ¾ of the crumbled bacon and ¾ of the shredded cheese
7. Stir to combine real well
8. Remove the potatoes from the refrigerator once cooled
9. Peel the potatoes and then cut into bite sized pieces
10. If the potatoes are still hard place them into a pan of boiling water until fork tender
11. Drain the potatoes, cool them in the refrigerator
12. Add the cooled potato pieces into the mayonnaise mix, stirring to combine and coat all of the potato pieces
13. Top with the remaining crumbled bacon, the remaining cheese and the sliced green onions
14. Refrigerate until ready to serve.
Notes
Can I use a different type of potato?
If you do not like Russet potatoes. Feel free to use Yukon Gold or even a sweet potato. Both are great options.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 806Total Fat 50gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 27gCholesterol 121mgSodium 1647mgCarbohydrates 51gFiber 5gSugar 4gProtein 36g
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