I whipped up this potato salad for our Fourth of July feast last year and it was the bomb-diggity. This is the first and most likely the last time I’ll use the term bomb-diggity.
The salad did it to me.
My husband gets the willy’s from traditional mayonnaise based potato salad and this has caused a rift between us that I feared would never be mended. It appears the children we created did not receive my potato salad gene and have all exhibited the same aversion to the stuff as their dad. As a result, it had been years since we’d seen potato salad in this house. And then came this recipe.
It contains everything we love about a loaded baked potato – green onions, sour cream (yes!), cheese (Yes!), and bacon (YES!!!). There is mayonnaise as well, but the attitude of this potato salad is nothing like the traditional variety.
Yeah, the salad has an attitude. A big, bad one.
So let’s get down to business.
Unlike traditional potato salad where the potatoes are peeled and boiled, this truly is a baked potato salad. Baking the potatoes adds a nice element to the salad which you’ll see in just a minute. I highly recommend you use Yukon Gold potatoes because they are rich and buttery and my favorite variety of potato in the whole wide world.
Bake them at 425 degrees for about 45 minutes or till tender all the way through when you poke ’em with a sharp knife.
After the potatoes cool, you can just pull the peels right off. Don’t be concerned if some bits of peel remain; they will just add to the flavor of the salad.
Notice how wonderfully golden brown and roasted they are. This is the difference between baking the potatoes at a high temp and boiling them into pasty, white submission.
Combine the cooked potatoes, chopped green onion, and shredded cheddar cheese in a large mixing bowl.
Add the delicious dressing which should be prepared in a separate bowl. It’s a combination of sour cream, light mayo, just a touch of yellow mustard to add some zing, seasoning salt, and pepper.
Add some cooked, crumbled bacon because, after all, we can’t call this Loaded Baked Potato Salad without bacon, now can we?
Top it off with a little additional shredded cheddar and green onion if it suits your fancy.
This salad had my potato salad haters going back for seconds. I have a inkling it will go over like gangbusters at your next summer shindig.
Loaded Baked Potato Salad
- 2-1/2 pounds 4 or 5 good sized Yukon Gold potatoes, scrubbed and punctured a couple of times with a sharp knife
- 1/2 cup shredded cheddar cheese, plus additional for garnish if desired
- 1/3 cup chopped green onions, plus additional for garnish if desired
- 3/4 cup light sour cream
- 1/2 cup light mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspooon Lawry's Seasoning Salt, or other all purpose seasoning mix
- 1/2 teaspoon fresh ground black pepper, or to taste
- 4 or 5 slices bacon, cooked and crumbled
- Preheat oven to 425 degrees. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through when pierced with a sharp knife. Set aside to cool completely.
- Once potatoes are completely cool, remove skins by peeling them off with your hands. If skins are difficult to remove, use a vegetable peeler. Chop potatoes into 1/2" pieces. Transfer to a large mixing bowl. Add shredded cheese, and green onion. Set aside.
- In a small mixing bowl, combine the sour cream, mayonnaise, mustard, seasoning salt, and pepper. Pour dressing over the potato mixture and fold together gently until completely combined. Cover and refrigerate for at least 4 hours before serving.
- Just before serving, gently fold the crumbled bacon into the mixture. Transfer mixture to a serving bowl and garnish with additional shredded cheddar and green onion, if desired.
- Adapted from Brown Eyed Baker
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.