Imagine a dish that combines the heartiness of traditional potato salad with the warmth of baked potatoes, transforming your barbecue or picnic into a flavor-packed experience. This Baked Potato Salad is not just a side dish; it’s a celebration of flavors, textures, and good times. oven roasted breakfast potatoes Picture creamy potatoes mingling with crispy bacon, sharp cheese, and a hint of green onions—it’s like a party on your plate!
Now, let me take you back to that sunny afternoon when I first whipped up this delightful concoction for a family gathering. My aunt’s skeptical eyebrow raised as I introduced my twist on the classic. But once everyone took that first bite, laughter filled the air as forks clinked and compliments flowed. It was love at first taste! Perfect for potlucks or lazy summer picnics, this dish is sure to make your taste buds dance with joy.
Why You'll Love This Recipe
- This Baked Potato Salad is incredibly easy to prepare, making it perfect for busy weeknights or gatherings
- The combination of flavors is simply out of this world, creating a delightful harmony in every bite
- Its vibrant colors will brighten up any table setting while being versatile enough to customize based on your preferences
- Enjoy it warm or cold, and it’s always a hit!
Sharing this recipe never fails to elicit joyful reactions from friends who can’t get enough of its creamy goodness.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Potatoes: Choose Yukon Gold or Russet potatoes for their creamy texture and ability to hold up well in salads. creamy mashed potatoes.
- Bacon: Use thick-cut bacon for that extra crunch; it adds smoky goodness that elevates the entire dish.
- Cheddar Cheese: Opt for sharp cheddar to bring rich flavors; it melts beautifully into the salad.
- Sour Cream: Full-fat sour cream gives creaminess; Greek yogurt works if you want a tangier twist.
- Green Onions: Fresh green onions add brightness and crunch; they balance out the richness beautifully. For more inspiration, check out this Southern Green Beans recipe.
- Olive Oil: A drizzle adds flavor depth; extra virgin olive oil enhances the overall taste profile.
- Salt and Pepper: Essential seasonings; adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Potatoes: Start by washing about 2 pounds of potatoes thoroughly under cold water. Cut them into cubes for even cooking and place them in a large pot.
Boil Until Tender: Fill the pot with cold water, add salt generously, and bring it to a boil over medium-high heat. Cook until potatoes are fork-tender, which takes around 15 minutes.
Cook the Bacon: While potatoes boil, fry 6 slices of bacon in a skillet over medium heat until crispy. Once done, transfer them onto paper towels to drain excess grease before crumbling into bits.
Mix Your Dressing: In a bowl, combine 1 cup of sour cream with 1/4 cup olive oil, salt, pepper, and any additional spices you fancy. Stir until it’s smooth and creamy.
Toss Everything Together: In a large mixing bowl, combine drained potatoes with crumbled bacon, shredded cheese (1 cup), sliced green onions (about 1/4 cup), and dressing. Gently fold everything together until evenly coated.
Chill Before Serving: Cover your bowl with plastic wrap and refrigerate for at least 30 minutes before serving so flavors meld beautifully. Serve chilled or at room temperature—either way is delicious!
You Must Know
- Baked potato salad is not just a dish; it’s a celebration of comfort
- This creamy, tangy delight brings together the rustic texture of baked potatoes with fresh ingredients that sing in your mouth
- Perfect for barbecues, potlucks, or any gathering where you want to impress!
Perfecting the Cooking Process
Start by baking the potatoes until tender, then chop them while warm. Mix in the dressing and other ingredients for a harmonious blend of flavors.
Add Your Touch
Feel free to swap ingredients like sour cream for Greek yogurt or add bacon bits for crunch. Customize based on your taste preferences!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave to maintain creaminess.
Chef's Helpful Tips
- To make your baked potato salad shine, ensure potatoes are fully cooled before mixing
- This prevents excess moisture and maintains texture
- Adding herbs like chives or dill can elevate flavor profiles significantly, making each bite more interesting
Baking this dish brought back fond memories of family gatherings where laughter and food intertwined effortlessly, making everyone feel at home.
FAQ
Can I use leftover baked potatoes for this recipe?
Absolutely! Leftover baked potatoes work perfectly and save you time during meal prep. crock pot baked potatoes.
What can I substitute for mayonnaise in baked potato salad?
For more inspiration, check out this Caramelized Brussels Sprouts recipe.
Greek yogurt or avocado can be tasty alternatives that add creaminess without guilt.
How do I prevent my baked potato salad from becoming mushy?
Ensure your potatoes are cooked just until tender and cool them thoroughly before mixing.
Baked Potato Salad
- Total Time: 30 minutes
- Yield: Serves approximately 6
Description
Baked Potato Salad is a delightful twist on the classic potato salad, combining the comforting flavors of baked potatoes with crispy bacon, sharp cheddar cheese, and fresh green onions. This dish is perfect for barbecues and picnics, offering a creamy texture that balances beautifully with the crunch of bacon. Easy to prepare and customizable, this salad will elevate any gathering and leave your guests craving more!
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 6 slices thick-cut bacon
- 1 cup sharp cheddar cheese, shredded
- 1 cup full-fat sour cream
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh green onions, sliced
- Salt and pepper to taste
Instructions
- Wash and cube the potatoes. Place them in a large pot.
- Add cold water and salt; bring to a boil over medium-high heat. Cook for about 15 minutes until fork-tender.
- While potatoes boil, fry the bacon in a skillet until crispy. Drain on paper towels and crumble.
- In a bowl, mix sour cream, olive oil, salt, pepper, and any desired spices until smooth.
- Combine drained potatoes with crumbled bacon, shredded cheese, green onions, and dressing in a large mixing bowl. Gently fold together.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Boiling/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
