HOW TO MAKE LOADED BAKED POTATO SALAD
This very simple potato salad has all the delicious ingredients of a loaded baked potato, including crumbled cheddar cheese, crispy bacon, sour cream, and mayonnaise. It's baked with shredded cheddar cheese. It's sure to be a hit at whatever gathering you attend!
This mouthwatering recipe for baked potato salad is the ideal dish to bring to get-togethers, on game day, or to serve as a side dish at summer barbecues. Even non-potato salad people can't resist this delectable potato salad. It's the kind of comfort food that you can't stop thinking about, and it pairs perfectly with every main dish you can imagine.
While floury russet potatoes are often used to make loaded potatoes, these potatoes are not the greatest choice for potato salad. Since Russet potatoes have a mealier consistency, they break down more readily during the last phase of mixing, which results in an overall product that is overly thick. In addition to this, you would need to peel them, which is only one additional step. Your best chance is to use a waxy potato, which will prevent the dressing from becoming overly thick while still maintaining its form. While baby gold potatoes are preferable, red potatoes may be used in their place.
THE INGREDIENTS LIST:
Uncooked Potatoes; I used 3 pounds diced into 1" cubes.
1½ Cups.Of Sour Cream.
½ Cup.Of light Mayonnaise.
1 Tbsp.Of White Vinegar.
1 Tsp.Of Sea Salt.
½ Tsp.Of Black Pepper.
½ Cup.Of Crumbled Bacon,
Green Onions; I used 3 large-sized thinly sliced.
Shredded Cheddar Cheese; I used approx. 1 cup.
PREPARATION:
1st Step
Prepare the POTATOES by boiling them in three quarts of water for ten to fifteen minutes, or until they can be pierced easily with a fork; then drain the potatoes and set them aside to cool.
2nd Step
Place the sour cream, mayonnaise, vinegar (if using), salt, and pepper in a small mixing dish and whisk until combined. Set the bowl aside.
3rd Step
Mix together the POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE in a large mixing dish.
4th Step
After adding the dressing mixture, pour it over the potatoes and toss them lightly to coat.
5th Step
Prepare and serve cold. To store, make sure it is totally cooled before placing it in an airtight container and placing it in the refrigerator for up to five days.
