I’ve always tried to be a big fan of potato salad, but I just couldn’t do it. It didn’t matter if it was someone’s award-winning or handed-down-through-the-generations recipe or purchased from a store. I just wasn’t a fan, even though people brought it to every potluck and summer meal gathering.
I’d put some on my plate when at potlucks or other such functions, but it was usually because I was hungry and there wasn’t much else on the table that I could eat. Sometimes it ended up not being eaten.
But last year I began a love affair with, literally, the best potato salad I’ve ever had.
You can serve this warm (my favorite), room temp, or cold (fyi – the bacon won’t be as crunchy if it’s cold) and it’s sure to please every time.
Most of the time a good portion of this is eaten before the meal is even served.
It’s so good that even those who may think eating “real” food is silly, and normally pass by your dishes, will devour it and ask for the recipe. It’s quickly become my go-to dish to bring to potlucks and I often make it for showers and open houses (I became one of *those* people!) if I don’t bring a creamy broccoli salad. It’s perfect for summer functions, like the Fourth of July next week!
This potato salad is rich and creamy, flavorful, and it includes bacon. What’s not to love?
Loaded Baked Potato Salad
Ingredients
- 4 large russet potatoes peeled and chopped into 1/2 inch pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup extra sharp cheddar shredded
- 1/4 cup fresh chives chopped
- 8-12 strips bacon cooked and crumbled
- 1 tsp salt to taste
- 1/4 tsp pepper to taste
Instructions
- Preheat the oven to 350 degrees F and start a pot of water to boil for the potatoes.
- In a large bowl, combine the mayo, sour cream, and most of the chives (you can also use onion if you don't have chives) until well mixed.
- Add 1/2 tsp salt (to start) and 1/4 tsp pepper.
- Cover and let sit while the bacon and potatoes cook. This lets the flavor of the chives come out more, but if you forget or don't have time, don't worry about it.
- Put the bacon in the oven for 15-20 minutes or until done. Set on paper towel to drain grease and crumble.
- While the bacon is cooking, boil potatoes until cooked through, but still slightly firm, about 15 minutes. You don't want them turning to mush as you stir everything together, but you don't want them crunchy.
- Once the potatoes are "fork tender", drain and let cool for about 10 minutes to almost room temp.
- Gently fold the potatoes and most of the bacon into the dressing mix. Taste to see if it needs more salt.
- Garnish with the rest of the chives and bacon.
Nutrition
Original recipe source – Veronica’s Cornucopia
Donielle Baker
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