Loaded Baked Potato Salad Perfect Picnic Food F Recipe
This Chilled Loaded Baked Potato Salad is my absolute favorite because it’s like a comfort food hug in a bowl, combining creamy, cheesy goodness with the smoky crunch of bacon. Plus, it’s so easy to make and a total crowd-pleaser at any picnic or gathering, making me look like a culinary rockstar with minimal effort!
I enjoy developing dishes that are wonderful for entertaining, and my Loaded Baked Potato Salad is just right for outdoor events like picnics. It’s a potato salad, yes, but it’s also so much more.
It’s an all-in affair, featuring russet potatoes, creamy sour cream, and a little mayonnaise—but not too much, because I want the flavor of the potatoes to come through. I use a dab of Dijon mustard for extra tastiness; a little goes a long way.
That “loaded” part of the title is no joke. This uses a significant amount of add-ins (bacon and cheddar cheese among them) and tastes seriously good.
Ingredients
Russet Potatoes:
The carbohydrates are abundant, and they provide the energy.
The texture is fluffy.
Sour Cream:
Imparts creaminess and a tangy flavor while being an excellent source of fat and probiotics.
Bacon:
High in protein and fat, contributes a rich, smoky flavor.
Cheddar Cheese:
Delivers calcium, protein; injects bold, creamy richness.
Chives:
Imparts new, subtle onion character and flavor; also imparts significant amounts of vitamins A and C.
Ingredient Quantities
- 3 pounds of russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- 1/4 cup chopped fresh chives
- Optional: chopped green onions for garnish
Instructions
1. Wash and cube the russet potatoes, then put them into a big pot and cover with cold water. Add a little salt and bring to a boil over medium-high heat.
2. Turn down the heat to medium-low and let the potatoes simmer for about 15 minutes or until they are tender enough to be poked with a fork. Lift the lid and allow the steam to escape for a minute or two to help the potatoes cool. Then drain the potatoes and let them cool a bit before proceeding.
3. In a big bowl, mix the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper. Combine until smooth and well blended.
4. Combine the following ingredients in a large bowl. Use an electric mixer to beat on medium speed until smooth, about 1 minute. Add more salt and pepper to taste. Fold in chives and mix gently.
5. Add the shredded cheddar cheese, crumbled bacon, and most of the chopped chives. Reserve a few chives for garnish.
6. Flavor and adjust the seasoning with additional salt and pepper if necessary.
7. Allow the flavors of the potato salad to meld together in the refrigerator for at least 1 hour by covering the bowl and placing it in that cool, dark space.
8. Prior to serving, provide the salad with a gentle stir and move it into a serving dish.
9. Using the reserved chives and optional chopped green onions, garnish the dish.
10. Chilled Loaded Baked Potato Salad is a perfect dish to serve at a picnic. Enjoy!
Equipment Needed
1. Cutting board
2. Knife
3. Large pot
4. Measuring cups
5. Measuring spoons
6. Large bowl (2)
7. Mixing spoon
8. Fork (for testing tenderness)
9. Colander or strainer
10. Electric mixer
11. Serving dish
FAQ
- Q: Can I use a different type of potato?A: Yes, you can substitute russet potatoes with different-textured Yukon Gold or red potatoes.
- Q: Is there a way to make this dish healthier?Greek yogurt can substitute for some or all of the sour cream and mayonnaise.
- Q: How should I store leftover potato salad?A: Keep it in an airtight container in the fridge for as long as 3 days.
- Q: Can I prepare this salad in advance?Yes, it can be prepared a day in advance. Just keep it in the fridge and add bacon and chives just before serving to maintain their crispness.
- Q: What can I use instead of bacon for a vegetarian version?Try using tempeh that has been smoked until crispy or bits of vegetarian bacon for a similar flavor.
- Q: Can I serve this dish warm?Although it is served chilled, you can serve it warm. To do so, keep all the ingredients freshly cooked and assemble the dish just before serving.
Substitutions and Variations
Use Greek yogurt in place of sour cream to lighten it up.
Substitute yogurt for mayonnaise for a tangier flavor.
If you’re looking to change up your mustard, use whole grain mustard instead of Dijon for added texture.
Substituting the smoked paprika for the garlic powder provides a whole different flavor profile. Smoked paprika adds a rich smokiness that will infuse the medley of greens with a depth of flavor you won’t be able to get enough of.
For a milder taste, substitute Monterey Jack cheese for cheddar.
Pro Tips
1. Cook Potatoes Evenly: To ensure even cooking, try to cut the potato cubes into uniform sizes. This will prevent some pieces from becoming overcooked while others remain undercooked.
2. Enhance Bacon Flavor: For extra smoky flavor, consider using thick-cut bacon or add a touch of smoked paprika to the mix. You can also save some bacon grease to add a small amount to the dressing for additional richness.
3. Texture Control: If you prefer a slightly chunkier texture, resist the temptation to over-mix the potatoes. Gentle folding after the initial mixing will keep some potato chunks intact for variety in texture.
4. Customize the Cheese: For a more complex cheese flavor, try using a mix of sharp cheddar and another cheese like Monterey Jack or Gruyère. It can enhance the overall taste.
5. Make Ahead: Potato salad often tastes better the next day once the flavors have had time to meld. Prepare it a day in advance, allowing ample time for the flavors to mature, and give it a good stir before serving.
Loaded Baked Potato Salad Perfect Picnic Food F Recipe
My favorite Loaded Baked Potato Salad Perfect Picnic Food F Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Large pot
4. Measuring cups
5. Measuring spoons
6. Large bowl (2)
7. Mixing spoon
8. Fork (for testing tenderness)
9. Colander or strainer
10. Electric mixer
11. Serving dish
Ingredients:
- 3 pounds of russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- 1/4 cup chopped fresh chives
- Optional: chopped green onions for garnish
Instructions:
1. Wash and cube the russet potatoes, then put them into a big pot and cover with cold water. Add a little salt and bring to a boil over medium-high heat.
2. Turn down the heat to medium-low and let the potatoes simmer for about 15 minutes or until they are tender enough to be poked with a fork. Lift the lid and allow the steam to escape for a minute or two to help the potatoes cool. Then drain the potatoes and let them cool a bit before proceeding.
3. In a big bowl, mix the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper. Combine until smooth and well blended.
4. Combine the following ingredients in a large bowl. Use an electric mixer to beat on medium speed until smooth, about 1 minute. Add more salt and pepper to taste. Fold in chives and mix gently.
5. Add the shredded cheddar cheese, crumbled bacon, and most of the chopped chives. Reserve a few chives for garnish.
6. Flavor and adjust the seasoning with additional salt and pepper if necessary.
7. Allow the flavors of the potato salad to meld together in the refrigerator for at least 1 hour by covering the bowl and placing it in that cool, dark space.
8. Prior to serving, provide the salad with a gentle stir and move it into a serving dish.
9. Using the reserved chives and optional chopped green onions, garnish the dish.
10. Chilled Loaded Baked Potato Salad is a perfect dish to serve at a picnic. Enjoy!