All-American Loaded Baked Potato Salad: A Crowd-Pleasing Classic

Potato salad is a quintessential side dish at picnics, barbecues, and potlucks. While traditional potato salad is always a hit, why not take it to the next level with this All-American Loaded Baked Potato Salad? This recipe combines the comforting flavors of baked potatoes with the creamy, tangy goodness of potato salad, loaded with all your favorite baked potato toppings. Think crispy bacon, sharp cheddar cheese, sour cream, chives, and a hint of spice. This is not your grandma’s potato salad – it’s a modern twist on a classic that will have everyone asking for seconds!

## Why This Recipe Works

This loaded baked potato salad recipe is a winner for several reasons:

* **Familiar Flavors, Exciting Twist:** It takes the familiar and beloved flavors of baked potatoes and transforms them into a portable, shareable salad.
* **Crowd-Pleasing:** Everyone loves baked potatoes, and everyone loves potato salad. Combining the two is a surefire way to please a crowd.
* **Customizable:** The beauty of this recipe is its adaptability. You can easily adjust the toppings and seasonings to your liking.
* **Make-Ahead Friendly:** This salad can be made a day or two in advance, allowing the flavors to meld together beautifully. This makes it perfect for parties and gatherings.
* **Simple Ingredients:** The ingredients are readily available in most grocery stores.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delectable salad:

* **Potatoes:** The foundation of any good potato salad. Russet potatoes are recommended for their fluffy texture when baked, but Yukon Gold or red potatoes can also be used if you prefer a creamier result. About 5 pounds (about 8 medium potatoes).
* **Bacon:** Crispy bacon adds a smoky, salty crunch that complements the creamy potatoes perfectly. Use about 1 pound of bacon.
* **Cheddar Cheese:** Sharp cheddar cheese provides a tangy, cheesy flavor that balances the richness of the other ingredients. About 1 1/2 cups shredded.
* **Sour Cream:** The creamy base of the dressing. Use full-fat sour cream for the best flavor and texture. 1 cup. You can substitute with greek yogurt for lower fat content.
* **Mayonnaise:** Adds richness and helps bind the salad together. Use your favorite brand. About 1/2 cup. You can use light mayonnaise for a healthier version.
* **Chives:** Fresh chives add a mild oniony flavor and a pop of color. 1/4 cup chopped.
* **Green Onions:** Adds a bit of a stronger onion flavor. 1/4 cup chopped.
* **Butter:** Used to bake the potatoes. About 4 tablespoons.
* **Salt and Pepper:** To season the potatoes and the salad. To taste.
* **Garlic Powder:** Adds a subtle savory depth to the dressing. 1 teaspoon.
* **Onion Powder:** Similar to garlic powder, it adds to the savory flavor. 1 teaspoon.
* **Paprika:** Adds a touch of color and a mild smoky flavor. 1/2 teaspoon. Smoked paprika is even better.
* **Hot Sauce (Optional):** For a touch of heat. Use your favorite brand.

## Equipment You’ll Need

* Baking sheet
* Aluminum foil
* Large bowl
* Small bowl
* Measuring cups and spoons
* Knife
* Cutting board

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect All-American Loaded Baked Potato Salad:

**1. Prepare the Potatoes:**

* Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
* Wash the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking.
* Rub the potatoes with butter and sprinkle with salt and pepper.
* Place the potatoes on the prepared baking sheet and bake for 60-90 minutes, or until they are easily pierced with a fork and the skin is slightly wrinkled. The baking time will depend on the size of your potatoes.
* Let the potatoes cool slightly before handling.

**2. Cook the Bacon:**

* While the potatoes are baking, cook the bacon. You can cook it in a skillet over medium heat until crispy, or bake it in the oven at 400°F (200°C) for 15-20 minutes. For best results and less mess, bake the bacon on a wire rack set over a baking sheet. This allows the fat to render evenly and the bacon to crisp up nicely.
* Once the bacon is cooked, remove it from the skillet or oven and let it cool slightly. Then, crumble it into small pieces.

**3. Prepare the Dressing:**

* In a small bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, paprika, salt, pepper, and hot sauce (if using). Taste and adjust seasonings as needed.

**4. Assemble the Salad:**

* Once the potatoes are cool enough to handle, cut them into bite-sized pieces. You can peel them if you prefer a smoother salad, but leaving the skins on adds texture and nutrients. If you choose to leave the skins on, make sure they are clean and free of any blemishes.
* Place the chopped potatoes in a large bowl.
* Add the crumbled bacon, shredded cheddar cheese, chopped chives, and green onions to the bowl.
* Pour the dressing over the potato mixture and gently toss to combine. Be careful not to overmix, as this can make the potatoes mushy.
* Taste the salad and add more salt, pepper, or hot sauce if needed.

**5. Chill and Serve:**

* Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for at least 2 hours, or even overnight.
* Before serving, give the salad a gentle stir. Garnish with extra chives or crumbled bacon if desired.
* Serve cold and enjoy!

## Tips for the Best Loaded Baked Potato Salad

* **Don’t Overcook the Potatoes:** Overcooked potatoes will be mushy and difficult to handle. Cook them until they are just tender enough to be pierced with a fork.
* **Crisp the Bacon Well:** Crispy bacon is essential for adding texture and flavor to the salad. Make sure the bacon is cooked until it is nice and crispy before crumbling it.
* **Don’t Overmix the Salad:** Overmixing can make the potatoes mushy. Gently toss the salad until the ingredients are just combined.
* **Chill the Salad:** Chilling the salad allows the flavors to meld together and makes it more refreshing.
* **Adjust the Seasonings:** Taste the salad and adjust the seasonings to your liking. You may need to add more salt, pepper, or hot sauce depending on your preferences.
* **Use Fresh Ingredients:** Fresh ingredients will make the salad taste even better.
* **Experiment with Toppings:** Feel free to experiment with other toppings, such as corn, black beans, avocado, or jalapenos.

## Variations and Substitutions

This recipe is easily customizable to suit your preferences and dietary needs. Here are a few variations and substitutions you can try:

* **Healthier Version:** Use light mayonnaise, Greek yogurt instead of sour cream, and turkey bacon instead of regular bacon.
* **Spicy Version:** Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the dressing. You can also add some chopped jalapenos to the salad.
* **Vegetarian Version:** Omit the bacon and add some sauteed mushrooms or other vegetables.
* **Vegan Version:** Use vegan mayonnaise, vegan sour cream, and omit the cheese. You can also add some crumbled tofu bacon.
* **Different Potatoes:** As previously mentioned, Yukon Gold or red potatoes can be used for a creamier texture.

## Serving Suggestions

This All-American Loaded Baked Potato Salad is a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **Barbecues:** Serve it alongside grilled burgers, hot dogs, ribs, or chicken.
* **Picnics:** Pack it in a cooler and take it to your next picnic.
* **Potlucks:** Bring it to your next potluck and watch it disappear.
* **Sandwiches:** Serve it as a side dish with sandwiches or wraps.
* **As a Main Course:** For a lighter meal, serve a large portion of the potato salad with a side salad.

## Make-Ahead Instructions

This salad is best made a day or two in advance. The flavors will meld together and it will be even more delicious. To make ahead:

* Prepare the salad as directed.
* Cover and refrigerate for up to 2 days.
* Before serving, give the salad a gentle stir.

## Storage Instructions

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze potato salad, as the potatoes may become mushy.

## Nutritional Information (Estimated)

* Calories: Approximately 400-500 per serving (depending on ingredients and portion size)
* Fat: 25-35g
* Saturated Fat: 10-15g
* Cholesterol: 80-100mg
* Sodium: 500-700mg
* Carbohydrates: 30-40g
* Fiber: 3-5g
* Protein: 10-15g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Recipe Card

**All-American Loaded Baked Potato Salad**

A creamy, tangy, and flavorful potato salad loaded with all your favorite baked potato toppings.

**Prep Time:** 20 minutes
**Cook Time:** 60-90 minutes
**Chill Time:** 30 minutes (minimum), 2 hours (recommended)
**Servings:** 8-10

**Ingredients:**

* 5 lbs Russet potatoes (about 8 medium)
* 1 lb Bacon
* 1 1/2 cups Shredded sharp cheddar cheese
* 1 cup Sour cream
* 1/2 cup Mayonnaise
* 1/4 cup Chopped chives
* 1/4 cup Chopped green onions
* 4 tbsp Butter
* Salt and pepper to taste
* 1 tsp Garlic powder
* 1 tsp Onion powder
* 1/2 tsp Paprika
* Hot sauce (optional)

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Wash potatoes and pierce with a fork. Rub with butter, salt, and pepper. Bake for 60-90 minutes, or until tender.
3. Cook bacon until crispy. Crumble.
4. In a small bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, paprika, salt, pepper, and hot sauce (if using).
5. Once potatoes are cool enough to handle, cut into bite-sized pieces. Place in a large bowl.
6. Add bacon, cheddar cheese, chives, and green onions to the bowl.
7. Pour dressing over the potato mixture and gently toss to combine.
8. Taste and adjust seasonings.
9. Cover and refrigerate for at least 30 minutes, or up to 2 days.
10. Before serving, stir gently and garnish with extra chives or crumbled bacon (optional).

Enjoy this delicious and crowd-pleasing All-American Loaded Baked Potato Salad!