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Loaded Baked Potato Salad Recipe

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★★★★★

4.6 from 112 reviews

This Loaded Baked Potato Salad is a creamy, flavorful twist on the classic potato salad featuring tender red potatoes mixed with a tangy dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Enhanced with crispy bacon, sharp cheddar cheese, dill pickles, and fresh herbs, this salad captures all the comforting flavors of a loaded baked potato in a refreshing and easy-to-make dish. Perfect for picnics, barbecues, or as a hearty side, it’s chilled to meld the flavors for the best taste experience.

Ingredients

Scale

Potatoes

  • 2 lbs red potatoes, cubed

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard

Mix-ins

  • 1 small red onion, chopped
  • 5 strips cooked bacon, crumbled
  • 1 cup shredded cheddar cheese
  • ¼ cup chopped parsley
  • ¼ cup chopped dill pickles

Seasoning & Garnish

  • Salt and pepper, to taste
  • Optional: chopped chives or green onions
  • Optional: paprika for garnish

Instructions

  1. Cook the Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for 10-15 minutes or until they are fork-tender, meaning a fork can easily pierce the potato. Drain the potatoes in a colander and let them cool to room temperature. Cooling the potatoes prevents the dressing from becoming runny and keeps the salad creamy.
  2. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. For an even smoother texture, you can use a hand mixer to blend the ingredients thoroughly.
  3. Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing. Gently fold the ingredients together to coat the potatoes evenly without mashing them, preserving their shape.
  4. Season to Taste: Season the salad with salt and black pepper. Because the bacon and pickles contribute saltiness, add salt gradually and taste to avoid over-seasoning.
  5. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling allows the flavors to meld and the dressing to thicken slightly, enhancing the overall taste and texture.
  6. Garnish and Serve: Before serving, garnish the potato salad with chopped chives or sliced green onions for freshness and optional paprika for visual appeal. Serve chilled or at room temperature as a delicious side dish.

Notes

  • Use red potatoes because they hold their shape well after boiling.
  • Make sure potatoes are fully cooled before mixing with dressing to prevent it from becoming watery.
  • Feel free to adjust the amount of bacon, cheese, and pickles according to your taste preference.
  • For additional flavor, add a pinch of smoked paprika or a splash of pickle juice to the dressing.
  • This salad can be prepared a day in advance and stored covered in the refrigerator to improve flavor.
  • Optional garnishes like chopped chives or green onions add a fresh note and color contrast.

Keywords: Loaded Baked Potato Salad, potato salad, bacon potato salad, creamy potato salad, picnic potato salad, American side dish

Find it online: https://tastybynova.com/loaded-baked-potato-salad-recipe/