Potato salad is a summer staple – especially in the south. We like all kinds of potato salads, but my family’s favorite is loaded baked potato salad. I’ve always made it the traditional way of boiling potatoes and then adding in the “loaded” ingredients, but one day I decided to bake the potatoes instead – and it was so fantastic that I decided to share it with you. This recipe is perfect for cookouts and get togethers – and it’s especially great because there’s no mayo.
Loaded Baked Potato Salad Recipe
- 2 1/2 pounds of yukon gold potatoes, washed, peels on, diced in 1 inch cubes
- 1/2 cup (one stick) melted butter
- 1 cup sour cream
- 1 cup mild cheddar, finely shredded
- 1 cup bacon, cooked and crumbled
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup chives finely chopped
Directions: Start by preheating the oven to 350 degrees. On a baking sheet, roast the potatoes by coating them in olive oil, then sprinkling with the salt and pepper, work it all together so the potato pieces are coated well, then roast 30-35 minutes or until the potatoes are cooked (check with a knife for tenderness.) Let the potatoes cool for 5 minutes while mixing together the other ingredients in a mixing bowl, the butter, sour cream, bacon, chives and butter, then mix in the potatoes once all incorporated.
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