Loaded Baked Potato Salad

If there’s one thing we love about summer, it’s the picnic food that we get to consume in excess. For the longest time, we loathed potato salad. Absolutely loathed it. The problem? Every potato salad we had ever tasted was completely swimming in mayonnaise. While we can appreciate a light smear of mayo on a sandwich or burger, we could never stomach such a huge amount of it in potato or pasta salads. So for years, we stayed away. It wasn’t until we started making our own potato salads and could balance the flavors, that we fell in love with the classic summer side dish. The best-ever potato salad is still number one in our heart, but we love this loaded baked potato spin.

We are such a huge sucker for the combination of flavors in any type of loaded baked potato recipe; this loaded baked potato dip, for example, is something we could sit and eat, and eat, and eat… you get the idea. It’s totally addicting. When you combine sour cream, bacon, cheddar cheese and scallions, only good things can happen.

This potato salad is definitely a good thing. If you want to switch things up from a traditional potato salad, this is definitely the ticket. Adding extra bacon and cheese is highly encouraged!

One year ago: Strawberry Cupcakes with Strawberry Meringue Buttercream
Three years ago: Taco Dip

• Yield: 4 to 6 servings
• Prep: 10 minutes
• Cook: 50 minutes
• Total: 1 hour

Ingredients

• 2 pounds ( 907.18 g ) Russet potatoes, scrubbed and pricked all over with a fork or knife
• ¾ cup ( 168 g ) mayonnaise
• ¾ cup ( 172.5 ml ) sour cream
• 8 slices bacon, cooked and crumbled
• ½ cup ( 56.5 g ) shredded cheddar cheese
• ⅓ cup ( 33.33 g ) chopped scallions, green part only

Method

1. Preheat oven to 425 degrees F. Bake the potatoes for 45 to 50 minutes, or until tender and cooked through. Set aside to cool completely.
2. Once potatoes are completely cool, cut into ½-inch pieces.
3. In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, cheese, green onion, salt and pepper, and fold together gently with a rubber spatula until completely combined. Cover and refrigerate for at least 4 hours before serving. Garnish with additional bacon, shredded cheddar and green onion, if desired.