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Do you love Summer, and BBQ’s, and having friends and family over? Do you like to share fun recipes with friends and family? One of my favorite recipes is to make in summer is this loaded baked potato salad recipe. Not only is it delicious, but it’s hard to keep around!
I like to double the recipe because everyone goes likes to back for seconds. If you love loaded baked potatoes, you are going to LOVE this creamy loaded baked potato salad.
I am ALL about Summer, and BBQ’s, and having friends and family over. I love to cook and share fun recipes with all of my friends and family. Once of my favorite things is to share this delicious loaded baked potato salad recipe. Not only is it delicious, but it’s hard to keep around! I like to double the recipe because everyone goes likes to back for seconds. If you love loaded baked potatoes, you are going to LOVE this creamy loaded baked potato salad.
What ingredients do I need for loaded baked potato salad?
Now that you know what needs to be in this recipe, it’s time to make it. Don’t be alarmed at that long list of ingredients. You won’t believe how fast this delicious recipe comes together when you follow the step-by-step instructions below.
How do I make Loaded Baked Potato Salad?
Step 1: Add mayo and sour cream into a medium bowl and mix well. Once the two are well mixed, add in 1/4 cup cheddar cheese, 1/4 cup green onion tops, black pepper, celery seed, parsley, and salt. Mix well and then place in the refrigerator.
Step 2: Cut and cube your baking potatoes. I like to peel 3 and leave one with the peel on for added flavor. Add cubed potatoes to a large pot and cover with water. Bring to a boil and boil for 20 minutes until soft, but not too soft or you will have mashed potatoes instead.
Step 3: Drain potatoes and lightly mash, leaving chunky. Add in the prepared mixture with the remaining cheese. Top with green onion tops and chopped bacon bits. Serve immediately.
Add mayo and sour cream into a medium bowl and mix well. Once the two are well mixed, add in 1/4 cup cheddar cheese, 1/4 cup green onion tops, black pepper, celery seed, parsley, and salt. Mix well and then place in the refrigerator.
Cut and cube your baking potatoes. I like to peel 3 and leave one with the peel on for added flavor. Add cubed potatoes to a large pot and cover with water. Bring to a boil and boil for 20 minutes until soft, but not too soft.
Drain potatoes and lightly mash, leaving chunky. Add in the prepared mixture with the remaining cheese. Top with green onion tops and chopped bacon bits. Serve immediately.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
This is such an easy recipe to make for a family of four or a dinner party of 10. Just double the recipe to make it for a larger feast! When are you going to try this loaded baked potato salad?
You might also like this loaded baked potato soup recipe.
Find more summertime desserts and salad dishes here.
Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Taste of Home Deputy Food Editor James Schend suggests adding a tablespoon or two of apple cider vinegar to the water before it comes to a simmer, which will help create a “crust” on the potatoes. This way, they'll be less likely to fall apart.
To make potato salad thicker, you can add more ingredients like extra diced potatoes or hard-boiled eggs. Alternatively, you can mix in a bit more mayonnaise or a thickening agent like sour cream or Greek yogurt until you achieve the desired consistency.
If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.
Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.
Some people say potato salad tastes better the next day. Even if you're not in that camp, you need to allow about one hour for the potatoes to cool before adding the mayonnaise.
But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.
If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.
If you overcook them, the result is a mushy, grainy mess. And if you undercook them, you end up with crunchy (not in a good way) potatoes. It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture.
Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.
Blame it on the bad bacteria that grow rapidly when food remains in the danger zone between 40°F and 140°F for more than two hours. 2 This means that potato salad made without mayo isn't exempt from these time and temp guidelines. Bottom Line: When stored safely, fresh potato salad should keep for up to five days.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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