Description
This Loaded Baked Potato Salad is a hearty and flavorful side dish perfect for gatherings and barbecues. Roasted russet potatoes are combined with crispy turkey bacon, cheddar cheese, green onions, and a creamy mayonnaise-sour cream dressing, then chilled to meld the flavors for a deliciously satisfying salad.
Ingredients
Scale
Potatoes
- 4 pounds russet potatoes
Meat
- 12 ounces turkey bacon
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- Salt and black pepper, to taste
Additional Ingredients
- 1 1/2 cups medium cheddar cheese, shredded
- 6 green onions, sliced
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast Potatoes: Clean the russet potatoes and place them on a baking sheet. Roast in the oven for 50-60 minutes until the potatoes are fork-tender. Once done, let them cool slightly before peeling and cutting into bite-sized chunks.
- Cook Turkey Bacon: Cook the turkey bacon in a skillet over medium heat until crispy. Remove from heat, crumble into small pieces, and set aside.
- Prepare Dressing: In a mixing bowl, combine the mayonnaise and sour cream. Season with salt and freshly ground black pepper to taste, mixing well to create a creamy dressing.
- Combine Salad Ingredients: Add the roasted potato chunks to the dressing. Then fold in the crumbled turkey bacon, sliced green onions, and shredded cheddar cheese gently until everything is well mixed but the potatoes remain intact.
- Chill Before Serving: Cover the salad and refrigerate it for at least 3 hours to allow flavors to meld thoroughly. Serve chilled for the best taste.
Notes
- Use russet potatoes for their fluffy texture after roasting.
- Turkey bacon is a leaner alternative to traditional bacon, but you can substitute with regular bacon if preferred.
- Ensure potatoes are completely cool before mixing to prevent the dressing from becoming watery.
- This salad can be prepared a day ahead for enhanced flavor.
- Adjust the amount of green onions and cheese according to your taste preference.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
