A delightful combination of favorite baked potato toppings, such as sour cream, crispy bacon slices, green onions, and shredded cheddar cheese, incorporates into the creation of a classic potato salad. The resulting loaded baked potato salad is a highly sought-after dish at picnics, family reunions, and neighborhood potlucks.
A Tasty Baked Potato Salad
The popularity of the baked potato salad was further enhanced by the inclusion of pantry staples like apple cider vinegar and olive oil, making the shopping list for this recipe pleasantly short. This harmonious fusion is an excellent accompaniment to grilled meats and vegetables, making it a versatile year-round staple. For a taste of classic Southern fare, it pairs wonderfully with steak and chicken barbecue sauces and provides a quintessential summer meal.
For those seeking a meatless option, the loaded baked potato salad, pairs delectably with vegetable kabobs. However, if a starch overload is not desired, the potatoes could be omitted from that particular pairing. Alternatively, for a heartier combination, the salad complements smoked portobello mushrooms, offering an opportunity to learn a fun new technique.
A Salad Great for Vegetarians
To cater to vegetarians, a modification to the recipe involves replacing the bacon slices with fried shallots. This substitution retains the desired crunch without the addition of meat. The shallots should be roughly diced, coated in salt and butter, and then fried in olive oil until they reach a crispy golden brown hue, closely resembling bacon bits. This option proves particularly appealing to those seeking to incorporate new foods into their meals or explore more meatless options.
Ingredients
- 1 tablespoon of olive oil
- 2 tablespoons of apple cider vinegar
- 2 pounds russet potatoes
- ½ cup of mayonnaise
- 1½ cups of sour cream
- ½ tablespoon of black pepper
- ¾ tablespoon of salt
- ⅓ cup of sliced green onion
- 8 slices of bacon, cooked and crumbled
- 1 cup of shredded cheddar cheese
Directions
Step 1: Preheat the oven to 400°F. Pierce the potatoes with a fork, then brush them with oil. Bake them until they are tender, for about one hour. Let them cool slightly before carefully peeling and cutting the potatoes into bite-size pieces. Place the warm chopped potatoes into a large bowl and sprinkle them with apple cider vinegar. Let them stand until the potato pieces are fully cooked.
Step 2: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, salt, and pepper.
Step 3: Reserve a little of the crumbled bacon, sliced green onions, and shredded cheese for topping the potato salad. Stir the sour cream mixture and the remaining bacon, green onions, and cheese into the potatoes until they are just coated. Top them with the reserved toppings and serve right away or chill them until ready to enjoy.