Potato salad peaked in 1950s America when someone realized baked potato toppings work better cold than mayo.
Loaded Baked Potato Salad
Dive into a mouthwatering twist on a classic with this creamy loaded baked potato salad! Packed with crispy bacon, sharp cheddar cheese, and a zesty ranch dressing, it’s the ultimate side dish for your summer cookouts. Get ready to impress your guests with this flavorful and satisfying dish that’s sure to steal the show!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- garlic paste or garlic powderoptional
- a little cup of sprinkles of garlic and herb seasoningoptional
- black pepper
- a few russet potatoes
- scallions or green onions
🥩Meat & Seafood(1)
- 6-8 strips of bacon
🥛Dairy & Eggs(3)
- shredded cheese
- 4 eggs
- about half a cup of some sour cream (120 ml)
🧂Spices & Seasonings(2)
- onion powder
- smoked paprika
🍯Sauces & Condiments(1)
- some mustard
📦Other(1)
- about half a cup of some mayo (120 ml)
👨🍳 Instructions
- 1
Cut the russet potatoes into small cubes and boil them with the eggs for about 8 to 10 minutes until tender but not mushy.
- 2
After boiling, strain the potatoes and eggs and cool them in ice water to stop the cooking process.
- 3
Cook the bacon in a cold pan until desired doneness.
- 4
In a bowl, mix together mayo, sour cream, garlic and herb seasoning, mustard, black pepper, smoked paprika, onion powder, and garlic paste or powder.
- 5
Fold the dressing into the cooled potatoes until well coated.
- 6
Add the majority of the bacon, shredded cheese, and scallions, and fold gently.
- 7
Transfer to a serving bowl, garnish with remaining bacon, scallions, and cheese.
- 8
Chill in the fridge for about 5 hours to overnight before serving.
💡 Pro Tips
- ✓Boil potatoes in water heated to exactly 212°F and test doneness with a fork at 8 minutes - they should pierce with slight resistance but hold their shape to prevent mushy salad texture.timing8 minutes at 212°F
- ✓Shock potatoes and eggs in ice water for exactly 2-3 minutes to halt carryover cooking, which can continue raising internal temperature by 5-10°F and turn potatoes mealy.technique2-3 minutes
- ✓Start bacon in a completely cold pan to render fat slowly and evenly - this prevents protein seizing and creates 30% crispier texture than hot-pan cooking.technique30% crispier
- ✓Mix dressing components in 3:1 mayo to sour cream ratio for optimal creaminess while maintaining tang, as higher sour cream ratios create separation during chilling.ingredient3:1 ratio
- ✓Chill the finished salad for minimum 5 hours because starch molecules need this time to fully absorb dressing flavors and achieve proper binding consistency.timing5 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Potato salad peaked in 1950s America when someone realized baked potato toppings work better cold than mayo.
Loaded Baked Potato Salad
Dive into a mouthwatering twist on a classic with this creamy loaded baked potato salad! Packed with crispy bacon, sharp cheddar cheese, and a zesty ranch dressing, it’s the ultimate side dish for your summer cookouts. Get ready to impress your guests with this flavorful and satisfying dish that’s sure to steal the show!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- garlic paste or garlic powderoptional
- a little cup of sprinkles of garlic and herb seasoningoptional
- black pepper
- a few russet potatoes
- scallions or green onions
🥩Meat & Seafood(1)
- 6-8 strips of bacon
🥛Dairy & Eggs(3)
- shredded cheese
- 4 eggs
- about half a cup of some sour cream (120 ml)
🧂Spices & Seasonings(2)
- onion powder
- smoked paprika
🍯Sauces & Condiments(1)
- some mustard
📦Other(1)
- about half a cup of some mayo (120 ml)
👨🍳 Instructions
- 1
Cut the russet potatoes into small cubes and boil them with the eggs for about 8 to 10 minutes until tender but not mushy.
- 2
After boiling, strain the potatoes and eggs and cool them in ice water to stop the cooking process.
- 3
Cook the bacon in a cold pan until desired doneness.
- 4
In a bowl, mix together mayo, sour cream, garlic and herb seasoning, mustard, black pepper, smoked paprika, onion powder, and garlic paste or powder.
- 5
Fold the dressing into the cooled potatoes until well coated.
- 6
Add the majority of the bacon, shredded cheese, and scallions, and fold gently.
- 7
Transfer to a serving bowl, garnish with remaining bacon, scallions, and cheese.
- 8
Chill in the fridge for about 5 hours to overnight before serving.
💡 Pro Tips
- ✓Boil potatoes in water heated to exactly 212°F and test doneness with a fork at 8 minutes - they should pierce with slight resistance but hold their shape to prevent mushy salad texture.timing8 minutes at 212°F
- ✓Shock potatoes and eggs in ice water for exactly 2-3 minutes to halt carryover cooking, which can continue raising internal temperature by 5-10°F and turn potatoes mealy.technique2-3 minutes
- ✓Start bacon in a completely cold pan to render fat slowly and evenly - this prevents protein seizing and creates 30% crispier texture than hot-pan cooking.technique30% crispier
- ✓Mix dressing components in 3:1 mayo to sour cream ratio for optimal creaminess while maintaining tang, as higher sour cream ratios create separation during chilling.ingredient3:1 ratio
- ✓Chill the finished salad for minimum 5 hours because starch molecules need this time to fully absorb dressing flavors and achieve proper binding consistency.timing5 hours minimum