Fully Loaded Baked Potato Salad Recipe 435

ALL-AMERICAN LOADED BAKED POTATO SALAD

Steps:

• Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
• Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

FULLY LOADED BAKED POTATO SALAD RECIPE - (4.3/5)

Steps:

• Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook! Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don't need to cool the potatoes, just skip step 2! Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste - I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper. Top with extra shredded cheese and bacon and serve! I think next time I will add chives and we may try serving this warm once as well. It's a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else. And I did it myself.

LOADED POTATO SALAD

Steps:

• In a large pot, boil water on stove top. Make a cut all the way around the potatoes with a sharp knife. Place potatoes in boiling pot of water and boil for 20-30 minutes. Cook 7 strips of bacon until crispy then place on paper towel. Chop green onions, parsley and bacon.
• Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.

LOADED BAKED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Boil the potato chunks until they are fork tender but still firm.
• While the potato pieces are cooking, mix sour cream, Dijon mustard, mayonnaise, salt, pepper, and apple cider vinegar together in a bowl.
• When the potatoes have finished cooking, remove them from the heat and strain the water.
• Mix the potatoes, bacon, eggs, cheese, and chives together in a large mixing bowl.
• Pour dressing over potato salad and stir until everything is evenly coated. A lot of the creaminess comes from the potatoes getting a little mashed during the mixing process, so don't be afraid to smoosh them just a little!
• Serve warm or chill in the refrigerator for later.

LOADED BAKED POTATO SALAD

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
• Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
• Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
• Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
• Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

LOADED BAKED POTATO SALAD

Steps:

• Boil POTATOES in 3 quarts water for 10-15 minutes until potatoes are fork-tender. Drain potatoes and allow to cool. *See footnotes for Instant Pot method
• In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, (optional) VINEGAR, SALT, and PEPPER and set aside.
• In a large mixing bowl, combine POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE.
• Pour dressing mixture over potatoes, and gently toss to coat.
• Serve chilled. To store, allow to cool completely and refrigerate up to five days in an airtight container.

BAKED POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
• Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
• At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
• Combine the sour cream and mayonnaise in a bowl and stir well.
• Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
• Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
• Check out these other BBQ Side Dishes!