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Loaded Baked Potato Salad

by Staff
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

If we’re being honest, we’re always looking for a reason to eat more potatoes, and this loaded baked potato salad is no different. Imagine a loaded baked potato and potato salad coming together to make the ultimate year-round side, and you’ve pretty much got it. Complete with crispy bacon, scallions, and cheddar cheese, this potato salad will have you thinking you’re in your favorite steakhouse. 

What kind of potatoes are best for potato salad?

Although loaded potatoes are usually made with floury russet potatoes, that variety isn’t the best option for potato salad. Russets have a mealier texture and will fall apart more easily in the final mixing step, making the overall product too thick. Also, you‘d have to peel them, which is just an extra step. Your best bet is to use a waxy potato that will hold its shape and not make the dressing too thick. Baby gold potatoes are ideal, but you can also use red potatoes. 

How to cook potatoes for potato salad?

This recipe calls for baby potatoes, which are super easy to prep and cook. Simply cut them in half, start them in cold water, and boil until they’re tender. Starting in cold water will ensure the potatoes cook evenly. Since the pieces are small, they won’t require much more cooking time after coming to a boil (about 5 minutes); the total cook time should be 13 to 15 minutes.

Pre-shredded cheese okay?

This time, absolutely. While shredding your own cheese would be ideal for creamy macaroni and cheese or an actual loaded baked potato, it’s not necessary here since we don’t need the cheese to melt.  

What’s the secret to perfect potato salad?

Toss the potatoes while they’re still slightly warm! Tossing warm potatoes into the sour cream mixture will help the dressing sink deeper into the potato. 

What do I serve with potato salad?

This loaded baked potato salad is a great addition to any potluck or picnic table. Serve it chilled alongside a juicy turkey burger or grilled, sliced tri-tip.

Storage 

Store in an airtight container in the refrigerator for up to 5 days. 

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Yields:

6


servings

Prep Time:

0

hours

25

mins

Total Time:

0

hours

45

mins

1 1/2
lb.

baby gold creamer potatoes, halved

1
tbsp.

plus 1 1/4 tsp. kosher salt, divided

6
oz.

extra-thick cut bacon, cut into 1/2″ pieces

2
tbsp.

apple cider vinegar

1/2
tsp.

freshly ground black pepper

3


scallions, sliced, green parts from 1 scallion reserved

1/4
c.

chopped fresh parsley, divided 

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  1. In a large pot, cover potatoes with cold water and add 1 tablespoon salt. Bring to a boil and cook until potatoes are easily pierced with a paring knife, 13 to 15 minutes. Drain and return to pot; season with 1/4 teaspoon salt. 
  2. Meanwhile, in a medium skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, 7 to 9 minutes. Transfer to a paper towel-lined plate. 
  3. In a large bowl, whisk sour cream, mayonnaise, vinegar, black pepper, paprika, and remaining 1 teaspoon salt until smooth. Add warm potatoes, bacon, scallions, garlic, and 2 tablespoons parsley. Fold until well combined and coated. Add cheese and fold again to combine. Garnish with reserved green scallion parts and remaining parsley. 
  4. Make Ahead: Potato salad can be made 4 hours ahead. Cover bowl with plastic and store at room temperature, or transfer to a resealable container and chill up to 5 days.

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