I don’t know about you, but it’s scorching here in Virginia. As the weather shifts to warmer days, my mind immediately jumps to cookout season.
And what’s a cookout without some delicious potato salad? But not just any potato salad – today, I’m excited to share my recipe for a fantastic Loaded Baked Potato Salad.
With just a handful of ingredients, we’ll create a dish that’s bound to steal the spotlight at your summer gatherings.
- Russet potatoes (or your preferred potato variety)
- Green onions
- Chicken bouillon powder
- Sharp cheddar cheese
- Sour cream
- Apple cider vinegar
- Mayonnaise (Duke’s or your preferred brand)
- Thick-cut, good-quality applewood smoked bacon
How to make baked potato salad
We’re keeping it simple with less than 10 total ingredients, excluding the seasonings. Grab some russet potatoes (or your favorite variety), shallots, green onions, chicken bouillon powder (my secret ingredient), sharp cheddar cheese, sour cream, apple cider vinegar, your preferred mayonnaise (I’m loyal to Duke’s), and some thick-cut, quality applewood smoked bacon.
First, preheat your oven to 400 degrees. Clean, dry, and puncture the potatoes to allow steam to escape while baking. For easy cleanup, lay them on an aluminum foil-lined baking sheet. Pop them in the oven for about 45 minutes.
Prepping the Bacon
While the potatoes are baking, it’s time to prepare the star of the show – thick-cut applewood smoked bacon. Lay it evenly on another baking sheet lined with aluminum foil, and into the oven it goes. Cook until it reaches that perfect crispy goodness.
Once the potatoes are out of the oven, let them cool for about 10 minutes. Cut them in half to speed up the cooling process. We want them to be soft but with a bit of firmness for the salad.
Making the Dressing
Now, onto the dressing! In a bowl, mix one cup of sour cream, one cup of mayonnaise, three tablespoons of apple cider vinegar, a teaspoon of ranch seasoning, and half a teaspoon of chicken bouillon powder. Season as you go and adjust to your taste preference.
Bringing it All Together
Dice up some green onions and shallots and add them to the mix. Toss in some of that crispy bacon, shredded sharp cheddar cheese, and start scooping in the baked potatoes. Leave them in chunks for a hearty texture. This step can be done with boiled potatoes, but the baked ones add an extra depth of flavor.
Transfer your Loaded Baked Potato Salad into a serving bowl. Sprinkle some extra cheddar cheese, bacon bits, and garnish with green onions or chives. Pop it in the fridge for a bit, and voila – a delightful change of pace for your summer potato salad
Baked potato FAQ
Can I use a different type of potato for this recipe?
While russet potatoes are recommended for their flavor and texture, you can use red potatoes or any variety you prefer. Just adjust the cooking time accordingly.
Is there a substitute for chicken bouillon powder?
If you’re looking to avoid chicken bouillon powder, you can skip it or replace it with vegetable bouillon powder for a similar flavor boost.
Can I make this potato salad ahead of time?
In fact, the flavors meld together even more if you let it chill in the fridge for a few hours. Prepare it in advance for a stress-free addition to your gathering.
What other types of bacon can I use?
Feel free to use beef or turkey bacon as a substitute. However, for the authentic flavor experience, the recipe recommends thick-cut applewood smoked pork bacon.
Can I customize the dressing to suit my taste preferences?
The dressing is versatile. If you’re not a fan of sour cream, you can use all mayo or vice versa. Adjust the seasonings according to your taste, and feel free to experiment with different herbs and spices.