DinnerSide Dishes

Loaded Baked Potato Salad

An American Classic and Cross Between a Loaded Potato and Salad!


Russet potatoes 6 cups, cubed
Creamy salad dressing 1 cup
Sour cream 1 cup
Ground pepper 1/2 teaspoon
Bacon bits 1/2 cup
Cheddar cheese 1 cup, shredded
Green onions 1/2 cup, chopped

20 minutes to prepare, 20 minutes to cook, ready in 1 hour and 40 minutes

This dish puts a creative and delicious spin on two American staples, the loaded baked potato and potato salad. Cheese and bacon add a savory quality to an already creamy texture. Makes the perfect side for any picnic or backyard party, and can be saved and served cold, enjoyed on it’s own as an easy lunch option.

Step 1: Place potatoes (unpeeled, but cubed) in a pot, making sure they are covered fully by water

Step 2: Add the salt to the water gently and stir, until it reaches boiling point

Step 3: Simmer potatoes for approximately 15 minutes

Step 4: Potatoes are ready when they can be pierced using a knife or fork

Step 5: Drain the entire pot and run potatoes under cold, fresh water until they reach a cool temperature

Step 6: Use a large bowl to blend together black pepper, sour cream, creamy dressing, and any other desired seasoning (i.e. extra spice, salt)

Step 7: Stir cheese into bowl, and follow with green onions and fresh bacon bits

Step 8: Add potatoes to the mix, and let refrigerate

This American classic is sure to leave the family happy, and comes in handy as a delicious side addition to any garden party or summer event!

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