Love baked potatoes dripping with sour cream, covered in bacon bits and chives? Me too! That’s why Loaded Baked Potato Salad is always a big hit at our house.
A summer staple, served warm Loaded Baked Potato Salad is our stand by for barbecue nights when there’s a big chunk of beef on the grill. Works well with chicken of pretty much any variety, chops, lamb, burgers, salmon. Serve it layered or tossed, it’s all the fun and flavour of baked potatoes without the time it takes to bake them.
Because the chef-in-my-life is lactose intolerant we substitute mayo for sour cream, but will still dress and serve this salad warm or at room temperature for that satisfying loaded baked potato fix.
Loaded Baked Potato Salad Recipe
Prep time: 10 minutes
Cooking time: 25 minutes
Yield: 6 – 8 servings
2 pounds mini-potatoes (red, white or mixed), cut in half
4 – 6 green onions (or one bunch of chives), chopped
8 – 10 slices of bacon, cooked crispy
1/2 cup aged cheddar, cut into small cubes
1/2 cup sour cream (or substitute mayo)
salt & pepper to taste
more crispy bacon to finish
1) Put your mini potatoes into a large pot and cover with cold water, an inch or two above the potatoes. Add 1 teaspoon of salt to water and bring to a boil. Reduce heat to medium and keep at a low boil until potatoes are tender but still firm and intact (10 – 12 minutes). Drain, rinse with cool water and transfer to serving bowl.
2) While potatoes cook, cook and prep bacon, cut onions and cheese.
3) Once potatoes are cooked, but still warm in the bowl, add green and red onion and cheese, toss with sour cream and season as needed, then add bacon and toss lightly.
Serve warm or at room temperature with your favorite grilled food stuffs and – enjoy. Go on, have a beer!