When the warm weather rolls in, there’s nothing quite like a refreshing salad to complement your outdoor gatherings. Enter Loaded Potato Salad—a delightful twist on the classic potato salad that combines all the flavors of a loaded baked potato into a creamy, easy-to-make dish. This recipe is not only delicious but also visually appealing, making it the perfect centerpiece for barbecues, picnics, or potlucks. With its creamy texture, crispy bacon, and fresh chives, this salad is sure to be a hit at your next summer gathering!
Why You’ll Love This Recipe
- Flavorful and Satisfying: Combines the comforting flavors of baked potatoes with the freshness of a salad.
- Easy to Make: This Loaded Potato Salad can be prepared in just under an hour, making it a quick go-to recipe for busy days.
- Versatile: Perfect as a side dish for grilled meats or as a standalone meal for a light lunch.
- Crowd-Pleaser: With its combination of creamy, crunchy, and savory elements, it’s sure to impress your guests.
- Customizable: Easily adjust the ingredients to suit your taste preferences or dietary needs.
Ingredients List
To create your Loaded Potato Salad, gather the following ingredients:
For the Salad:
- 2 lbs baby red potatoes (or your favorite variety)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Optional Toppings:
- Additional bacon bits
- Extra shredded cheese
- Sliced cherry tomatoes
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
Step 1: Prepare the Potatoes
- Boil Potatoes: In a large pot, add the baby red potatoes and cover them with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Cool and Chop: Drain the potatoes and allow them to cool slightly. Cut them into bite-sized pieces, leaving the skin on for added texture.
Step 2: Make the Dressing
- Combine Ingredients: In a large mixing bowl, combine sour cream, mayonnaise, garlic powder, salt, and pepper. Mix until smooth and well combined.
Step 3: Assemble the Salad
- Add Potatoes: Gently fold the chopped potatoes into the dressing until they are evenly coated.
- Mix in Add-Ins: Add in the crumbled bacon, shredded cheddar cheese, chopped green onions, and chives. Stir gently to combine all ingredients.
Step 4: Chill and Serve
- Chill: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish and Enjoy: Before serving, garnish with additional bacon bits, cheese, and sliced cherry tomatoes if desired.
Variations & Substitutions
- Healthier Option: Substitute Greek yogurt for sour cream to reduce calories and add protein.
- Add Veggies: Incorporate diced bell peppers, celery, or pickles for extra crunch and flavor.
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper for some heat.
- Vegan Version: Use dairy-free sour cream and mayonnaise, and replace bacon with crispy chickpeas or tempeh.
Storage & Reheating Instructions
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold, so no reheating is necessary. Just give it a good stir before serving if it has been sitting in the fridge.
FAQs
Can I make this Loaded Potato Salad ahead of time?
Absolutely! This salad can be made a day in advance, allowing the flavors to develop even more.
What type of potatoes work best?
Baby red potatoes are ideal for their creamy texture, but you can use Yukon gold or even russet potatoes if you prefer.
Can I add other toppings?
Definitely! Feel free to get creative with toppings like avocado, diced hard-boiled eggs, or even a drizzle of ranch dressing.
Is this salad gluten-free?
Yes, this Loaded Potato Salad is naturally gluten-free, making it a great option for those with gluten sensitivities.
Conclusion
Indulge in the creamy, savory goodness of Loaded Potato Salad—a baked potato salad that’s sure to be the star of your summer gatherings! This dish perfectly marries the comforting flavors of baked potatoes with the freshness of a salad, making it a versatile choice for any occasion. Whether you’re hosting a barbecue or enjoying a picnic in the park, this salad is bound to impress.
We’d love to hear your thoughts! Share your experience in the comments below and let us know how your Loaded Potato Salad turned out. For more delicious recipes and culinary inspiration, visit https://eldralys.com/ and keep exploring the joys of cooking! Enjoy every creamy, loaded bite!
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Loaded Potato Salad: A Baked Potato Salad That’s Perfect for Summer
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Loaded Potato Salad takes all the best parts of a baked potato—crispy bacon, shredded cheddar, creamy dressing—and turns them into a crowd-pleasing, summery side dish perfect for BBQs and potlucks.
Ingredients
- 2 lbs baby red potatoes (or your favorite variety)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Optional Toppings: additional bacon bits, extra shredded cheese, sliced cherry tomatoes
Instructions
- Boil Potatoes: In a large pot, boil potatoes until fork-tender (15-20 minutes). Drain and cool slightly. Cut into bite-sized pieces.
- Make the Dressing: In a bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
- Assemble: Fold potatoes into the dressing, then stir in bacon, cheddar, green onions, and chives.
- Chill: Cover and refrigerate for at least 30 minutes.
- Serve: Garnish with extra bacon, cheese, or tomatoes if desired.
Notes
Try substituting Greek yogurt for sour cream for a lighter version. Add diced bell peppers, jalapeños, or even ranch for variety. Best served cold and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
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