Loaded Baked Potato Salad Recipe

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Loaded baked potato salad is the perfect dish for your next BBQ or potluck. This tasty twist on a classic combines all the flavors you love from a loaded baked potato into an easy-to-serve salad. You can make this crowd-pleasing side dish in just over an hour with simple ingredients like russet potatoes, bacon, cheese, and green onions.

The recipe starts by baking whole potatoes until they’re fork-tender. While they cool, you’ll mix up a creamy dressing with mayo, sour cream, and a splash of tangy apple cider vinegar.

Once the potatoes are cubed, you’ll toss them with the dressing and add crispy bacon bits, shredded cheddar, and sliced green onions. After a few hours in the fridge to let the flavors meld, your loaded baked potato salad will be ready to serve and impress your guests.

Exact Ingredients List

Here’s what you’ll need to make this tasty loaded baked potato salad:

• 3 pounds russet potatoes
• 1 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 10 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions or chives

Make sure you have all these items before you start cooking. The russet potatoes are the star of the show, so pick good ones! For the bacon, you can cook it ahead of time to save some prep work.

Don’t forget to grab some extra cheese, bacon, and green onions for garnish if you want. It’ll make your salad look even more yummy!

Instructions

Preheat your oven to 400°F (200°C). Wash the potatoes and dry them with paper towels. Poke holes in the top and bottom of each potato with a fork.

Place the potatoes on a baking sheet and bake for 50-60 minutes. They’re done when a fork slides in easily. Let them cool completely.

Mix the mayo, sour cream, vinegar, salt, and pepper in a bowl. Taste it and add more seasoning if needed.

Once the potatoes are cold, you can peel them if you want. Cut them into 1-inch cubes and put them in a big bowl. Pour the mayo mix over the potatoes and gently stir.

Add the bacon, cheese, and green onions. Mix everything together softly. Cover the bowl and put it in the fridge for 2-3 hours.

Before serving, you can add extra cheese, bacon, and green onions on top if you like. Your loaded baked potato salad is ready to enjoy!

Possible Substitutes List

Want to change up your loaded baked potato salad? Try these easy swaps:

• Potatoes: Use red potatoes or Yukon golds instead of russets
• Mayo: Sub in Greek yogurt for a tangy, lighter version
• Sour cream: Try crème fraîche for richness
• Vinegar: Lemon juice works great too
• Bacon: Turkey bacon or vegetarian bacon bits are tasty options
• Cheese: Pepper jack or smoked gouda add fun flavors
• Green onions: Chives or diced red onion pack a punch

Mix it up with add-ins like:

• Diced bell peppers
• Corn kernels
• Chopped hard-boiled eggs
• Diced jalapeños (for heat!)

You can even make it a meal by tossing in some diced ham or shredded chicken. The options are endless, so get creative and make it your own!

How To Make It Diabetes-Friendly

To make this loaded baked potato salad more diabetes-friendly, you can try a few easy swaps. Use sweet potatoes instead of russet potatoes. Sweet potatoes have a lower glycemic index and more fiber.

Cut down on the mayo and sour cream. Try using Greek yogurt as a substitute for some or all of these ingredients. It’s high in protein and lower in fat.

Reduce the amount of bacon and cheese. These are high in saturated fat and calories. You can add extra veggies like diced bell peppers or celery for crunch and flavor.

Use a sugar-free vinegar instead of apple cider vinegar. This helps cut down on carbs. You can also add some mustard for extra tang without extra sugar.

Consider using a low-fat cheese option. This will help reduce overall calories and fat content. Opt for sharp cheddar so you can use less while still getting lots of flavor.

Remember to watch your portion sizes. Even with these changes, it’s best to enjoy this salad in moderation as part of a balanced meal plan.

Tips, Tricks & Storing

For extra flavor, try roasting your potatoes instead of boiling them. This gives the salad a deeper taste. You can also add diced pickles or pickle juice for a tangy twist.

Make sure to let the potatoes cool fully before mixing. This helps keep the salad texture just right. If you’re in a rush, you can pop them in the fridge to speed things up.

Don’t overmix! Gentle folding keeps the potatoes from turning mushy. For best results, chill your salad for at least 2 hours before serving.

Got leftovers? Store them in an airtight container in the fridge. They’ll stay good for up to 3 days. Just give it a quick stir before serving again.

Want to prep ahead? You can cook the potatoes and bacon a day early. Keep them separate in the fridge, then mix everything together when you’re ready.

To make it lighter, swap half the mayo for Greek yogurt. You’ll still get that creamy goodness with fewer calories.

Remember, you can always adjust the toppings to your taste. Try different cheeses or add some diced red onion for extra crunch.