Introduction

Potato salad has been a beloved side dish for generations, often gracing picnic tables, potlucks, and family gatherings. Its creamy and comforting nature has made it a timeless classic. Today, we’re bringing you a fresh take on this cherished dish – Loaded Baked Potato Salad. This hearty variation combines all the flavors of a classic loaded baked potato with the creaminess of potato salad, resulting in a satisfying dish that’s perfect for any occasion. Whether you’re hosting a barbecue, attending a picnic, or just looking for a tasty side dish, this recipe is sure to be a hit.

Historical Context

Potato salad’s roots can be traced back to Europe in the 18th century. Potato salad evolved over the years, with various regions adding their unique twists. The American version, often associated with German immigrants, typically includes potatoes, mayonnaise, and mustard.

The loaded baked potato, on the other hand, is a modern American favorite that emerged in the mid-20th century. Combining these two iconic dishes into Loaded Baked Potato Salad is a delicious nod to culinary traditions.

Preparation

Step 1: Prepare the Potatoes Begin by washing and scrubbing the russet potatoes to remove any dirt. You can peel them if you prefer, but leaving the skin on adds texture and flavor. Cut the potatoes into 1-inch cubes to ensure even cooking.

Step 2: Boil the Potatoes Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 10-15 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander and let them cool to room temperature.

Step 3: Prepare the Dressing In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and black pepper. Whisk until the dressing is smooth and well blended.

Step 4: Assemble the Salad Preheat your oven to 400°F (200°C). While it’s heating up, line a baking sheet with aluminum foil for easy cleanup. Spread the cooled potato cubes on the prepared baking sheet in a single layer. Bake for about 15 minutes or until the potatoes develop a light golden crust, turning them once halfway through.

Step 5: Add the Toppings Transfer the roasted potatoes to a large serving bowl. Sprinkle the shredded cheddar cheese, crumbled bacon, chopped chives, and diced red onion over the potatoes.

Step 6: Combine and Chill Pour the prepared dressing over the loaded toppings. Gently fold everything together until the potatoes are well coated with the creamy dressing and the toppings are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving to allow the flavors to meld.

Step 7: Serve and Enjoy When you’re ready to serve, garnish with additional chives and bacon if desired. This Loaded Baked Potato Salad is a fantastic accompaniment to grilled meats or as a stand-alone dish. Enjoy!