Loaded Baked Potato Salad Recipe
My wealthy and creamy loaded baked potato salad is a twist on the traditional steakhouse facet dish. This recipe is loaded with prosciutto, spring onions, and cheddar cheese. It’s straightforward to make forward, and all the time a success on the cookout!
Creamy Loaded Baked Potato Salad
This loaded baked potato salad recipe is wealthy, creamy, and flavorful with a lightened-up mayo and Greek yogurt dressing. Better of all, it’s loaded with traditional baked potato toppings like prosciutto (my swap for traditional bacon!), spring onions, and cheddar cheese.
A loaded potato salad is a enjoyable break from my go-to pink potato salad that I make each summer season. If, like me, you’re one to order a loaded baked potato on the facet of your ribeye steak on the steakhouse, undoubtedly do that salad model.
My tacky potato salad is simple to make forward and tastes even higher after it’s chilled within the fridge for a few hours. It’s good for potlucks, barbecues, and summer season gatherings, and everybody all the time raves in regards to the flavors. I hope you’ll, too!
Components in a Loaded Potato Salad
The total components record is within the recipe card under, however right here’s a have a look at what’s wanted to make this chilly loaded potato salad recipe.
- Potatoes – Russet potatoes are my favourite for baking, as they’re starchier. Yukon golds are creamier however nonetheless maintain their form effectively. Pierce the potatoes throughout with a fork so the steam can escape.
- Olive Oil – Or one other cooking oil, for rubbing the skin of the potatoes. It helps them crisp up as they bake, so I can flip the leftovers into crispy potato skins!
- Mayonnaise – I take advantage of barely extra mayonnaise than yogurt within the dressing, however you’ll be able to mess around with the ratios to fit your tastes.
- Greek Yogurt – Or common plain yogurt. You can additionally use bitter cream.
- Apple Cider Vinegar – Crimson or white wine vinegar works effectively right here, too.
- Prosciutto – Cooked and crumbled. For those who don’t have prosciutto, use bacon.
- Spring Onions – Additionally known as scallions. Chopped chives or finely sliced pink onions are a great different.
- Shredded Cheddar – Use sharp cheddar cheese for a stronger taste.
The way to Bake Potatoes for Potato Salad
I’ll normally boil the potatoes for a potato salad, however in relation to a loaded baked potato salad, baking is within the identify! The result’s fluffy potatoes that take in all that tangy vinegar and creamy mayo dressing. That is my failproof approach to bake potatoes:
- Prep. Wash, dry, and pierce the potatoes throughout with a fork. Rub the potato skins with olive oil.
- Bake. Bake the potatoes in a 400ºF oven for 1 hour, flipping midway by way of. They need to be straightforward to pierce with a fork or knife after they’re performed.
Since we’re discarding the potato skins, you don’t have to wrap the potatoes in foil or something fancy. Simply poke the skins generously throughout with a fork in order that they don’t pop whereas they bake.
Air Fryer Methodology
Typically, I’ll make air fryer baked potatoes if I don’t really feel like switching on the oven. Prep the potatoes the identical approach, then air fry at 400ºF for half-hour, flip, and prepare dinner for an additional 10-Quarter-hour till they’re fork-tender.
Suggestions & Variations For Baked Potato Salad
- Prepare dinner the prosciutto within the air fryer. Identical to air fryer bacon, you should use this identical technique to crisp the prosciutto with out a pan. Regulate it as prosciutto could prepare dinner extra shortly.
- Toss the potatoes with vinegar whereas they’re heat. This manner, the vinegar and seasonings soak into the still-warm potatoes, boosting the flavors.
- Ranch. Make a ranch loaded baked potato salad with selfmade ranch dressing.
- Southwest. Borrow the black beans, candy corn, and diced tomatoes and chilies from my Southwestern loaded baked potatoes.
- Low-carb. Attempt a loaded cauliflower salad for a lower-carb model.
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Prep. Preheat your oven to 400ºF and pull out a baking dish.
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Bake the potatoes. Wash the potatoes and pat them dry. Switch the potatoes to the baking dish, pierce them a number of instances with a fork, and drizzle them with olive oil. Bake the potatoes for 1 hour, flipping midway by way of, till fork-tender.
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Prepare dinner the prosciutto. Warmth a little bit of oil in a skillet. Add the prosciutto or bacon and prepare dinner till crispy. Crumble it and set it apart.
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Peel and season the potatoes. As soon as the potatoes are baked, set them apart to chill down a bit, so you’ll be able to peel them. Peel the potatoes and reduce them into 1-inch cubes. Toss the nice and cozy potatoes with apple cider vinegar and season to style with salt and pepper. Set the potatoes apart.
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Assemble the salad. Mix mayonnaise and Greek yogurt in a bowl. Season with a pinch of salt and pepper and stir to mix. Add the potatoes on high of the mayonnaise, together with the spring onions, bacon or prosciutto, and cheddar cheese. Stir gently till mixed.
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Serve. Chill the salad for 1 hour, then serve.
- Make certain to pierce the potatoes to stop them from popping as they bake.
- As an alternative of Greek yogurt, you should use bitter cream.
- For those who would not have prosciutto, you should use bacon.
- For some further taste, use sharp cheddar cheese.
Serving: 1cup | Energy: 434kcal | Carbohydrates: 29g | Protein: 10g | Fats: 31g | Saturated Fats: 8g | Polyunsaturated Fats: 11g | Monounsaturated Fats: 10g | Trans Fats: 0.1g | Ldl cholesterol: 37mg | Sodium: 381mg | Potassium: 739mg | Fiber: 2g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 2mg
Dietary information is an estimate and supplied as courtesy. Values could range in response to the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
The way to Make This Loaded Baked Potato Salad Recipe
You’ll bake the potatoes first, in order that they’re fluffier than boiled, after which toss every part along with the creamy dressing. Because it’s a loaded potato salad, in goes the bacon, scallions, and shredded cheddar!
- Bake the potatoes. Wash and dry the potatoes, and bake them at 400ºF for 1 hour. Flip the potatoes midway by way of in order that they prepare dinner evenly.
- Prepare dinner the prosciutto. In the meantime, prepare dinner the prosciutto or bacon in a skillet till crispy. Afterward, crumble it and set it apart.
- Peel and season the potatoes. As soon as the baked potatoes are fork-tender, allow them to cool sufficient to peel. Minimize the nice and cozy, peeled potatoes into 1-inch items, and toss them with vinegar, salt, and pepper.
- Make the dressing. Now, whisk mayo with Greek yogurt, and add salt and pepper to make the dressing.
- Put collectively the salad. Add your potatoes, spring onions, prosciutto, and cheddar to the dressing and stir gently.
- Chill. Place this loaded potato salad into the fridge to relax for at the least an hour earlier than serving. Get pleasure from! This loaded baked potato salad pairs effectively with cookout dishes like BBQ hen skewers, grilled corn on the cob, pasta salad, and Texas Roadhouse rolls.
Storing Leftovers
This loaded baked potato salad lasts for as much as 4 days within the fridge. Give it a light-weight stir earlier than serving to redistribute the dressing.
