Elevate your next picnic or backyard BBQ with this Loaded Baked Potato Salad, a rich and creamy twist on traditional potato salad. This dish packs all the flavors of a fully loaded baked potato into a chilled, easy-to-serve format. Featuring red potatoes, crisp bacon, sharp cheddar cheese, and fresh chives, it’s a crowd-pleaser that’s sure to disappear quickly from your gathering’s table.
A Flavorful and Hearty Side Dish
Loaded with savory ingredients, this potato salad goes beyond the basics to deliver a burst of flavors and textures. The combination of sour cream, mayonnaise, and ranch dressing gives it a uniquely tangy and creamy base that complements the smoky bacon and sharp cheese perfectly. Let’s get started on this delightful dish that will set a new standard for what potato salad can be.
Pro Tips for the Best Potato Salad
- Potato Prep: Boil the potatoes just until fork-tender to keep them from becoming mushy in the salad.
- Cooling Time: Allow the potatoes to cool completely before adding them to the dressing to prevent the dairy from getting too warm.
- Flavor Fusion: Chill the salad for at least an hour before serving; this helps the flavors meld together beautifully.
- Bacon Bits: Cook the bacon until it’s extra crispy for the best texture and flavor in the salad.
- Garnish: Save some cheese, bacon, and chives to sprinkle on top right before serving for a touch of elegance.
Loaded Baked Potato Salad Recipe:
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Chilling time: 1 hour
- Serving: Serves 8
- Equipment: Large pot, large bowl
This side dish is a wonderful addition to any meal, especially during outdoor events or when you’re craving something comforting yet refreshing.
Ingredients:
- 3 pounds small red potatoes, quartered
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup fresh chives, chopped
Directions:
- Cook the Potatoes: Boil the quartered potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool completely.
- Make the Dressing: In a large bowl, combine sour cream, mayonnaise, ranch dressing, garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: Add the cooled potatoes to the dressing and toss to ensure they are fully coated.
- Add Ins: Fold in the shredded cheddar cheese, crumbled bacon, and chopped chives.
- Chill: Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Perfect for Any Occasion
This Loaded Baked Potato Salad is not just another side dish; it’s a standout addition that brings comfort and excitement to your meal. Whether it’s part of a holiday feast, a summer BBQ, or a casual family dinner, this salad is bound to be a hit. Enjoy the creamy, crunchy, and savory elements that make every bite memorable.
