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Loaded Baked Potato Salad Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 12 servings

Description

This Loaded Baked Potato Salad is a creamy, tangy, and hearty side dish combining tender oven-baked baby potatoes with a flavorful dressing made from sour cream, mayonnaise, and tangy pickle juice. Enhanced with crisp bacon, sharp cheddar cheese, and fresh green onions, this salad is a perfect accompaniment to any barbecue or picnic.

Ingredients

Potatoes

  • 2 pounds baby potatoes (red potatoes or Yukon gold potatoes)

Dressing

  • 2 tablespoons apple cider vinegar
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup pickle juice
  • 2 tablespoons yellow mustard
  • 1/2 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Add-ins

  • 3 tablespoons finely chopped pickles
  • 8 slices bacon (cooked and chopped)
  • 1/2 cup chopped green onions
  • 1 cup shredded cheddar cheese

Seasoning

  • Kosher salt and freshly ground pepper (to taste)

Instructions

  1. Preheat and Prepare Potatoes: Preheat the oven to 400˚F. Wash the baby potatoes thoroughly and prick each potato with a fork or knife to allow steam to escape during baking.
  2. Bake Potatoes: Arrange the potatoes evenly on a baking sheet. Bake in the preheated oven for about 50 minutes or until the potatoes are fork-tender. Remove from the oven and allow them to cool to roughly room temperature.
  3. Slice Potatoes: Once cooled, slice the potatoes in half or into smaller bite-sized pieces for easier mixing and eating.
  4. Toss with Vinegar: Transfer the sliced potatoes to a large mixing bowl. Drizzle with 2 tablespoons of apple cider vinegar and set aside to soak in the flavor.
  5. Make the Dressing: In a medium-sized bowl, whisk together 1 cup sour cream, 1/2 cup mayonnaise, 1/4 cup pickle juice, 2 tablespoons yellow mustard, 1/2 tablespoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth and well combined.
  6. Combine Potatoes and Dressing: Add half of the prepared dressing to the potatoes and gently toss to coat them evenly, being careful not to mash the potatoes.
  7. Add Mix-ins: Fold in the chopped cooked bacon, chopped green onions, shredded cheddar cheese, and finely chopped pickles. Stir carefully to distribute the ingredients without breaking up the potatoes too much.
  8. Adjust Dressing: Add the remaining dressing as needed to achieve your preferred creaminess and flavor balance.
  9. Chill: Cover the salad and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld together.
  10. Serve: Serve chilled, optionally with additional dressing on the side for those who want extra creaminess.

Notes

  • Baking the potatoes whole helps maintain their shape and texture in the salad.
  • Using pickle juice in the dressing adds a nice tang that complements the creamy ingredients.
  • For a sharper flavor, use spicy or smoked bacon varieties.
  • This salad is best served cold but can be brought to room temperature before serving if preferred.
  • Leftovers keep well refrigerated for 2-3 days.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/loaded-baked-potato-salad-recipe/