Loaded Baked Potato Salad

Loaded Baked Potato Salad by Brown Eyed Baker :: www.browneyedbaker.com

If there’s one thing I love about summer, it’s the picnic food that I get to consume in excess. For the longest time, I loathed potato salad. Absolutely loathed it. The problem? Every potato salad I had ever tasted was completely swimming in mayonnaise. While I can appreciate a light smear of mayo on a sandwich or burger, I could never stomach such a huge amount of it in potato or pasta salads. So for years, I stayed away. It wasn’t until I started making my own potato salads and could balance the flavors, that I fell in love with the classic summer side dish. The best-ever potato salad is still number one in my heart, but I love this loaded baked potato spin.

Loaded Baked Potato Salad by Brown Eyed Baker :: www.browneyedbaker.com

I am such a huge sucker for the combination of flavors in any type of loaded baked potato recipe; this loaded baked potato dip, for example, is something I could sit and eat, and eat, and eat… you get the idea. It’s totally addicting. When you combine sour cream, bacon, cheddar cheese and scallions, only good things can happen.

This potato salad is definitely a good thing. If you want to switch things up from a traditional potato salad, this is definitely the ticket. Adding extra bacon and cheese is highly encouraged!

Loaded Baked Potato Salad by Brown Eyed Baker :: www.browneyedbaker.com

One year ago: Strawberry Cupcakes with Strawberry Meringue Buttercream
Three years ago: Taco Dip
Four years ago: Roasted Shrimp and Orzo

Loaded Baked Potato Salad

Yield: 4 to 6 servings

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 5 hours

Loaded Baked Potato Salad combines all the best flavors of an amped-up baked potato: sour cream, bacon, cheddar and green onions.

Ingredients:

2 pounds Russet potatoes, scrubbed and pricked all over with a fork or knife
¾ cup mayonnaise
¾ cup sour cream
8 slices bacon, cooked and crumbled
½ cup shredded cheddar cheese
⅓ cup chopped scallions (green part only)

Directions:

1. Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.

2. Once potatoes are completely cool, cut into ½-inch pieces.

3. In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.