Back potato, but do it salad. I took all the highlights of a loaded baked potato and stirred them into this potato salad recipe that is perfect for your outdoor celebrations. When I recently tried this dish at a barbecue meeting, I was overwhelmed how easy it was to do and how delicious it was to eat. It delivered on all baked potato mood without excitement.
How to make perfect baked potatoes
Since the potatoes are the star of the show here, it is important that they are baked correctly. I have found that the best way to bake potatoes to reach this crispy, golden skin on the outside and tender potato meat on the inside is to bake them at high temperature and to brush them halfway with melted butter or oil. I also like to bake them on a rust to enable even heat circulation in the oven.
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As soon as your potatoes are baked, it is time to bring in the “loaded” flavors. I used a combination of sour cream and Greek yogurt for wealth and tang for the dressing in this recipe. Beck is a must and it has to be crispy because it gives the salad texture. We only use Oscar Mayer Sliced Speck in our house – the smoked hardwood package is such a game changer! However, you can use any brand that you prefer as long as it is not cut thick.
For the cheese I went here with a crushed cheddar, but Swiss, Gruyère or a combination of cheese are also great options. When you serve the salad warmly, the cheese melts into the potatoes and makes it irresistibly ooey and sticky.
Tips for making baked potato salad
- If you serve this salad warmly, the baked potato skins let a crispy and crispy element. But if you make this salad ahead and serve chilled, remove the skins because it can be moist.
- My family doesn’t like the taste of mayonnaise, but they could exchange Mayo for the Greek yogurt if they want.
- I went with classic baked potato topping to make this salad, but you can add spices such as fresh or dried herbs, granular mustard, dried chilli flakes, chopped cucumber or hot sauce according to your wishes.
- Get creative with the excitement by adding chopped celery, sautéed sausage, chopped peppers, sautéed mushrooms, Deli meat, etc.
Operate suggestions
This salad is the perfect side dish for every BBQ or a party in the back yard. Combine it with grilled chicken legs, short ribs, lamb chops or steak and you have a perfect summer meal. My preferred way of eating this salad is chili con carne – it is so delicious, especially when the salad is cold and the chilli is warm.
Cooking mode
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- 2 1/4 pound Russet potatoes
- 2 tablespoon melted butter or olive oil
- 1 tablespoon Kosher saltPlus more to taste
- 10 Slices ((6 Ounce))) bacon
- 1/2 cup sour cream
- 1/4 cup Simple Greek yogurt or mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 clove Garlicchopped
- 2 teaspoon fresh ground black pepper
- 3/4 cup Shredded Cheddar cheese
- 3 Green onionsfinely chopped
- Preheat the oven to 450 ° F.
Line a baking sheet with parchment paper or foil. Put a rust on top and put it aside.
- Prepare the potatoes:
Wash, scrub and dry the potatoes. Sting each potato 8 to 10 times with a fork.
- Bake the potatoes:
Place the potatoes on the wire grille defined in the baking sheet and put them in the oven. Bake for 20 minutes.
Remove the baking sheet from the oven and brush the potatoes with half of the melted butter or oil and sprinkle them with half of the salt. Turn the potatoes over and repeat on the other sides.
Run back to the oven and bake it for about 30 minutes until you are cooked.
- Cook the bacon:
Add the bacon slices into a large frying pan and place on low heat. Cooking low and slowly, turning occasionally until the fat is rendered and the bacon is crispy, 5 to 8 minutes. Take out of the pan and let it cool. Chop the chilled bacon into pieces and reserve 1 tablespoon of bacon fat from the pan.
- Do the dressing:
In a large mixed bowl, whisk the sour cream, the Greek yogurt or the mayonnaise, the reserved bacon fat, the vinegar and the garlic to the combination.
- Chop potatoes:
Roughly chop the hot potatoes and put them in the bowl with the dressing. Season with the black pepper and are well covered.
Simple tip!
If you serve this salad warm and immediately, leave the potato skins for crispy texture. If not, take the skins before hacking the potatoes because they become moist the longer the salad sits.
- End and serve:
Add most of the chopped bacon, the green onions and the cheese, reserve a part to garnish and stir well. Try the salad and fit in the salt as required. Garnish the salad with the rest of the bacon, green onions and cheese and serve.
This salad is delicious, but it is also delicious, refrigerator cold. Store the remains in an airtight container in the refrigerator for up to 2 days. It can release a little liquid as it is, so stir it well before serving. You can heat it in the microwave for 30 to 40 seconds before you enjoy it warm.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 313 | Calories |
| 16g | Fat |
| 30g | Carbohydrates |
| 13g | protein |
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| Nutritional information | |
|---|---|
| Portions: 8 | |
| Amount per serving | |
| Calories | 313 |
| % Daily value* | |
| 16g | 20% |
| Saturated fat 6g | 30% |
| 36 mg | 12% |
| 696 mg | 30% |
| 30g | 11% |
| Dietary 3G | 11% |
| Total sugar 2G | |
| 13g | |
| Vitamin C 12mg | 59% |
| Calcium 130 mg | 10% |
| Iron 2mg | 10% |
| Potassium 848 mg | 18% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
