Loaded Baked Potato Salad
A delightful twist on the classic potato salad, this Baked Potato Salad merges the savory indulgence of a loaded baked potato with the refreshing character of a chilled side dish. Rich in creamy textures and punctuated with smoky and sharp accents, it's a perfect complement for potlucks and barbecues.
Ingredients
- 1 cup sour cream
- 5 green onions finely chopped
- 1 cup mayonnaise
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- 2 pounds russet potatoes approximately 6 medium-sized
- 8 slices bacon cooked crisp and chopped
Instructions
- Preheat your oven to 400°F. Thoroughly wash the russet potatoes and pierce each one several times using a fork or sharp knife. Arrange them directly on the oven rack and bake for 50 minutes to 1 hour, until they are soft when tested with a fork. Remove from the oven and allow them to cool entirely.
- Choose whether to peel all the potatoes, retain the skin on some, or leave them fully intact, depending on your preferred texture. Dice the cooled potatoes into small, bite-sized chunks.
- In a mixing bowl, thoroughly blend together the sour cream and mayonnaise.
- Transfer the chopped potatoes to a large serving bowl. Season generously with salt and pepper, then pour over the creamy mixture, adding just enough to lightly coat the potatoes—there may be some left over. Gently fold the mixture to avoid mashing the potatoes.
- Incorporate the majority of the chopped bacon, green onions, and shredded cheese into the salad, reserving a portion of each for garnish. Mix carefully until just combined.
- Finish with the reserved toppings before serving.
Notes
Potato Variations: Russets are ideal for their fluffy interior, but red potatoes may be used for a firmer texture.
Flavor Twist: Introduce a ranch flavor by blending ranch seasoning into the creamy dressing according to your taste.
Flavor Twist: Introduce a ranch flavor by blending ranch seasoning into the creamy dressing according to your taste.