There’s something undeniably comforting about a creamy Loaded Baked Potato Salad. It’s like a warm hug on a plate, perfect for those busy weeknights or weekend barbecues. I remember my mom making a similar dish for family gatherings, and it always disappeared faster than you could say “potato.” This recipe combines the heartiness of baked potatoes with a rich dressing and delightful toppings, making it a crowd-pleaser. Whether you’re looking to impress your friends or just want a quick solution for dinner, this salad is sure to become a favorite in your kitchen.
Why You’ll Love This Loaded Baked Potato Salad
This Loaded Baked Potato Salad is a game-changer for any meal. It’s incredibly easy to whip up, taking just over an hour from start to finish. The creamy texture and rich flavors will have your taste buds dancing. Plus, it’s versatile enough to serve as a side dish or a main event. With minimal prep and maximum flavor, it’s the perfect solution for busy days or casual gatherings.
Ingredients for Loaded Baked Potato Salad
Gathering the right ingredients is key to making a delicious Loaded Baked Potato Salad. Here’s what you’ll need:
Baby Potatoes: These small, tender potatoes are perfect for boiling and have a creamy texture that holds up well in salads.
Greek Yogurt: This adds a tangy creaminess, making the salad lighter than traditional mayo-based versions.
Light Mayonnaise: A touch of mayo enhances the creaminess without overwhelming the dish.
Whole Grain Mustard: This brings a subtle kick and depth of flavor that elevates the salad.
Garlic Powder: A sprinkle of this adds a savory note without the hassle of fresh garlic.
Onion Powder: This ingredient complements the garlic and adds a hint of sweetness.
Sea Salt: Essential for enhancing all the flavors in the salad.
Freshly Ground Black Pepper: A dash of pepper adds a bit of heat and complexity.
Sharp Cheddar Cheese: Grated cheese gives a rich, bold flavor that pairs beautifully with the potatoes.
Crispy Bacon: Crumbled bacon adds a delightful crunch and smoky flavor, but feel free to skip it for a vegetarian version.
Sliced Scallions: These provide a fresh, oniony bite that brightens the dish.
Fresh Dill: Chopped dill adds a burst of freshness and complements the creamy dressing.
For those looking to customize, consider adding diced tomatoes or avocado for extra flavor. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Loaded Baked Potato Salad
Step 1: Boil the Potatoes
Start by placing the halved baby potatoes in a large saucepan. Fill it with enough water to cover the potatoes completely. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat slightly and let the potatoes cook for about 15-20 minutes. You’ll know they’re ready when a fork easily pierces through them. After cooking, drain the potatoes in a colander and let them cool completely. This step is crucial; warm potatoes can make the dressing runny, and we want that creamy Loaded Baked Potato Salad texture!
Step 2: Prepare the Dressing
While the potatoes are cooling, it’s time to whip up the dressing. In a medium bowl, combine Greek yogurt, light mayonnaise, and whole grain mustard. Add garlic powder, onion powder, sea salt, and freshly ground black pepper. Whisk everything together until it’s smooth and creamy. This dressing is the heart of your Loaded Baked Potato Salad, so make sure it’s well mixed. The tanginess from the yogurt and the richness from the mayo create a delightful balance that will coat the potatoes perfectly.
Step 3: Combine Potatoes and Dressing
Once the potatoes have cooled, it’s time to bring everything together. Transfer the cooled potatoes into the bowl with your creamy dressing. Gently fold the potatoes into the dressing using a spatula or wooden spoon. Be careful not to mash the potatoes; we want them to stay intact for that satisfying bite. Ensure every piece is coated in the dressing. This step is where the magic happens, as the flavors start to meld together, creating that irresistible Loaded Baked Potato Salad.
Step 4: Add Toppings
Now comes the fun part—adding the toppings! Sprinkle in the grated sharp cheddar cheese, crumbled crispy bacon, sliced scallions, and fresh dill. These ingredients not only enhance the flavor but also add texture and color to your salad. Gently mix everything together until the toppings are evenly distributed. Each bite will be a delightful combination of creamy, crunchy, and fresh. This Loaded Baked Potato Salad is already looking fantastic!
Step 5: Chill the Salad
To let the flavors develop, cover the bowl with plastic wrap and place it in the refrigerator. Chilling for at least one hour is essential, but if you can wait 2-3 hours, you’ll be rewarded with even better flavor. The cool temperature allows the dressing to thicken and the ingredients to meld beautifully. Trust me, this step is worth it. You’ll be amazed at how much more delicious your Loaded Baked Potato Salad becomes after a little time in the fridge!
Step 6: Serve and Enjoy
When you’re ready to serve, give the salad a light toss to redistribute the ingredients. Taste it and adjust the seasoning if needed. For a beautiful presentation, top with extra scallions and bacon bits. Serve it chilled, and watch as your friends and family dig in. This Loaded Baked Potato Salad is not just a side dish; it’s a star on the table. Enjoy every creamy, cheesy bite!
Tips for Success
Make sure to cool the potatoes completely before mixing; this prevents a runny dressing.
For extra creaminess, consider using full-fat Greek yogurt.
Customize your toppings—try adding diced tomatoes or jalapeños for a kick.
Chill the salad longer for enhanced flavor; overnight is even better!
Use fresh herbs for the best taste; dried herbs can be a substitute but won’t pack the same punch.
Equipment Needed
Large saucepan: Essential for boiling the potatoes. A stockpot works too.
Colander: For draining the potatoes. A slotted spoon can be a quick alternative.
Mixing bowl: Needed for the dressing. Any large bowl will do.
Whisk: Perfect for mixing the dressing. A fork can work in a pinch.
Spatula or wooden spoon: Ideal for folding the potatoes. A large spoon can suffice.
Variations
Vegetarian Delight: Omit the bacon and add roasted chickpeas for a crunchy texture.
Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce for some heat.
Herb Infusion: Experiment with different herbs like basil or parsley for a fresh twist.
Cheesy Goodness: Swap sharp cheddar for pepper jack or gouda for a unique flavor profile.
Loaded Version: Add diced avocado and cherry tomatoes for a more loaded experience.
Serving Suggestions
Pair with grilled chicken or steak for a hearty meal.
Serve alongside fresh corn on the cob for a classic summer vibe.
Complement with a crisp green salad to balance the creaminess.
For drinks, try a light lager or iced tea.
Garnish with extra dill and bacon bits for a stunning presentation.
FAQs about Loaded Baked Potato Salad
Can I make Loaded Baked Potato Salad ahead of time?
Absolutely! This salad is perfect for making a day in advance. Just prepare it, chill it in the fridge, and let the flavors meld overnight. It’ll taste even better the next day!
What can I substitute for Greek yogurt?
If you’re not a fan of Greek yogurt, you can use sour cream or even a dairy-free yogurt alternative. Just keep in mind that the flavor and texture may vary slightly.
How long will Loaded Baked Potato Salad last in the fridge?
This salad can last up to 3-5 days in the refrigerator. Just make sure to store it in an airtight container to keep it fresh.
Can I add other ingredients to the salad?
<pDefinitely! Feel free to get creative. You can add diced tomatoes, avocado, or even some chopped pickles for an extra zing. The possibilities are endless!
Is this Loaded Baked Potato Salad gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the mayonnaise and mustard you use are gluten-free. Always check the labels to be safe!
Final Thoughts
Creating this Loaded Baked Potato Salad is more than just a cooking task; it’s an experience filled with joy and flavor. Each creamy bite transports me back to family gatherings, where laughter and good food unite. The blend of textures—from the tender potatoes to the crispy bacon—makes every forkful a delight. Whether you’re serving it at a barbecue or enjoying it as a quick weeknight meal, this salad brings people together. I hope it becomes a cherished recipe in your home, just as it has in mine. Enjoy the deliciousness and the memories it creates!
A creamy and delicious Loaded Baked Potato Salad that combines the flavors of baked potatoes with a rich dressing and toppings.
Ingredients
Scale
2 pounds baby potatoes, halved
1 cup Greek yogurt
1/2 cup light mayonnaise
1 tablespoon whole grain mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
6 slices crispy bacon, crumbled
1/4 cup sliced scallions
1/4 cup fresh dill, chopped
Instructions
Begin by placing the halved baby potatoes in a large saucepan filled with water. Bring the water to a rolling boil and cook the potatoes for about 15-20 minutes, or until they can be easily pierced with a fork. Once cooked, drain the potatoes and allow them to cool completely.
In a separate bowl, whisk together the Greek yogurt, light mayonnaise, whole grain mustard, garlic powder, onion powder, sea salt, and black pepper until the mixture is creamy and well combined.
Once the potatoes have cooled, transfer them to the bowl with the creamy dressing. Carefully fold the potatoes into the mixture, ensuring they are thoroughly coated without breaking them apart.
Next, add in the grated sharp cheddar cheese, crumbled bacon, sliced scallions, and fresh dill. Gently mix everything together until the ingredients are evenly distributed throughout the salad.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour, allowing the flavors to blend beautifully. For optimal taste, let it chill for 2-3 hours.
When ready to serve, give the salad a light toss and taste for seasoning, adjusting if needed. You can top it off with extra scallions and bacon bits for an appealing presentation.
Notes
For a vegetarian version, omit the bacon.
Feel free to add other toppings like diced tomatoes or avocado for extra flavor.
This salad can be made a day in advance for convenience.
