Loaded Baked Potato Salad
I hope everyone had an amazing Fourth of July! We enjoyed a week in Traverse City, Michigan for my husband’s family’s annual reunion. It was a great week, the beaches were hot, the water was cool, and our large family potlucks did not disappoint. Speaking of summer potlucks I have the perfect side dish for you to bring along to all your summer outings: Loaded Baked Potato Salad.
Confession: I hate “normal” potato salad. I am not sure if its the mayo or mustard, or a combination of both, but I really can’t stand the bright yellow stuff served at most picnics. However, I love this recipe, which has the
This Baked Potato Salad is healthier for you too!
A great thing about this loaded baked potato salad is that even with all the fixins it’s still on the lighter side. This is because the ranch sauce is made from a greek yogurt base rather than mayo. So not only do you get the creaminess of a traditional potato salad, but you also gain some protein and a slight sweetness from the yogurt.
Sounds like a win win to me.
How to make Loaded Bake Potato Salad
You can whip up this potato salad a day or two before your gathering to save time if needed, but it does come together really quick.
First, you will need to select your potatoes. I prefer redskin potatoes because they are soft skinned and can be used without peeling. But Yukon or russet potatoes would work here too, just be sure to peel them first.
Next, wash and cut your potatoes into approximately one-inch sized cubes, then add them to a pot of boiling water to cook.
How do you know that the potatoes have boiled long enough?
The potatoes should be “fork tender” when they are done boiling. This technique is exactly what it sounds like. Take a fork and poke several of the potatoes in the batch. If the fork easily slides into the potato then you know they are done, if not, let them boil a little longer.
Once the potatoes are done drain, rinse, and add the remaining ingredients mix well, chill before serving and your all set! Much less time than baking potatoes in the oven, and all of the great flavor!
Loaded Baked Potato Salad
- 5 medium to large sized red skin potatoes
- 6 strips bacon, precooked and crumbled
- 1 cup cheddar cheese
- 1/2 cup diced green onion can use red if you prefer
- 1 cup greek yogurt
- 1 tsp garlic powder
- 1 tsp minced onion
- 1/2 tsp dill
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp parsley
Fill a large pot or stockpot halfway with water, bring to a slow boil. Rinse and chop potatoes into approximately one inch chunks. Add potatoes to the water and boil until fork tender, about 10-15 minutes.
Drain and rinse cooked potatoes. Mix greek yogurt and spices in a small bowl.
Add cooked potatoes, crumbled bacon, cheddar cheese, green onions, and ranch sauce to a large mixing bowl. Mix well and chill for an hour before serving.
If you love this recipe you should check out my Bacon Cheddar Loaded Hassleback Potatoes next.
Until we cook again!