Here's all we need to finish out the summer (or get ready for tailgating!).
Loaded Baked Potato Salad with all the creamy dreamy stuff dreams are made of.
It doesn't matter where I go, I'm all in all the time when it comes to Loaded Baked Potato anything. A potato itself, mashed potatoes, loaded fries, or this beauty: loaded baked potato salad.
It's the bacon, probably. But if you're vegetarian, no worries. I find the combination of sour cream + cheddar + green onion so intoxicating that the bacon is just the icing on the very savory carby cake.
Savory carby cake. My favorite food group.
So this Loaded Baked Potato Salad! It comes together in just a little bit of time (under an hour) and is super simple. I like to start the potatoes first, then make the dressing and other components while the potatoes are boiling and cooling.
Here's how it goes: It's some small potatoes (or big!), I love Yukon Gold. They're scrubbed and cut into bite sized pieces, usually halved or quartered if you use baby potatoes. They get boiled in salted water for 15 minutes, then drained and cooled slightly.
I like to toss the potatoes in the dressing while they're still a bit warm, I think they absorb more of the flavor that way.
While the potatoes are boiling/cooling, fry some bacon, grate some cheese, slice some scallions, and whip up the dressing.
I make the dressing in the bottom of a large bowl with sour cream, mayo, vinegar, salt, and pepper. EASY.
When the dressing/bacon/cheese/onions are ready and the potatoes aren't hot anymore, everything goes in the bowl over the dressing! Save a bit of each component to top the salad with. Salad. Ha.
Taste. Add more salt and pepper for sure! The potatoes will absorb some of the salt as the salad sits, so at this beginning stage the loaded baked potato salad should taste riiiiiiight on the edge of too salty.
Top with the rest of the stuff for good looks, more black pepper, boom.
I mean. Come on.
The options for pairing with this are absolutely endless, too. I love this with any cookout/potluck/weekend meal, so with turkey burgers, our favorite seared steak, baked tofu, or the ever-popular Slow Cooker BBQ Chicken are all perfect to make this a meal.
Make this this weekend and a few more times this fall! It's simple, delicious, and the perfect way to wave farewell to summer.
Loaded Baked Potato Salad (for Labor Day!)
- 2 pounds small potatoes I like Yukon Gold, halved or quartered to bite-sized pieces
- 5 slices bacon cooked and crumbled
- 2 scallions thinly sliced
- 4 ounces sharp cheddar cheese grated
- 1 cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Place the potatoes in a large pot with some salt (A tablespoon or so) and cover with water by at least 3 inches. Bring the water to a boil and boil the potatoes uncovered for 15 minutes or until cooked through. Drain the potatoes and allow them to cool for about 10 minutes.
- While the potatoes are cooking and cooling I like to prep the bacon, scallions, and cheddar.
- Whisk the sour cream, mayo, vinegar, salt, and pepper in the bottom of a large bowl. Taste and adjust the seasoning to your preference. The dressing will be slightly salty; potatoes absorb a lot of salt.
- Add the potatoes and most of the cheddar, bacon, and scallions (saving a bit for the top) to the bowl with the dressing. Toss together and taste; add more salt and pepper if you'd like.
- Top the salad with the reserved cheddar, bacon, scallions, and some extra pepper.
- Can be kept in the fridge for a day or so or served right away. YUM.