Loaded Baked Potato Salad

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The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.

 

 

Loaded Baked Potato Salad

Sometimes I crave a break from the norm, and need a change in standard operating procedure, or want to shake things up a bit. Like 99.95% of every single person I know, I can get into a rut. A funk. A little too much of doing things the same way just because that’s the way I’ve always done them. Especially when it comes to cooking.

Come summer, my family loves potato salads, with my grandma’s recipe for the BEST potato salad setting the gold standard for all. However, making hers on the regular has never stopped my mind and my mouth from coming up with new versions to try. I first published this recipe in 2013, so after making it for my own dinner table over the years, I finally gave it a little spit shine with some new pics and tips. It definitely deserves the love.

This loaded baked potato salad is a play on the classic steakhouse favorite loaded baked potato, with the method-making very familiar too, minus the potato skin jackets.

Baking the russet potatoes for this recipe creates a lighter, fluffier consistency than boiled, and a lightened potato base to easily absorb the creamy mayo and sour cream. Naturally, since this IS a loaded potato salad, it simply wouldn’t be complete without a dump of bacon, a smattering of cheddar cheese, and a kiss of onion.

This recipe is sure to break any standard potato salad out of its own sort of rut.

What’s Needed for Loaded Potato Salad?

Like every steakhouse loaded baked potato, the accompaniments are what make this recipe. Here, I’ve taken the standard classics and tossed them together for a twist on two classics.

The ingredients for this cheesy bacon potato salad are simple:

Loaded Baked Potato Salad Recipe

 

 

Ingredients:

8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

How to make this recipe:

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

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