Loaded Baked Potato Salad

[ssandy_561]

Saw this video on YouTube about Potato Salad 3-Ways and thought the Loaded Baked Potato Salad looked delicious so I made it Sunday.

2 lbs. Russet Potatoes
8 oz. Bacon
3/4 cup Mayonnaise
1/2 cup Sour Cream
2/3 cup Cheddar Cheese
1/2 cup Green Onion
Salt
Pepper

I first pealed the potatoes like he did in the video. Then I diced them, tossed them in oil and salted them. Then into a 450° oven they went for 30 minutes.




After 30 minutes they were roasted nicely.



As the potatoes were roasting I chopped and cooked the bacon in a pan.



Once the potatoes and bacon were room temp into a bowl they went. I reserved 1/4 of the potatoes and finely diced them like he did in the video.



Next everything else went into the bowl.



After some light mixing the salad was ready to chill in the fridge for a bit before dinner.



Served it with Cornell Chicken and oven roasted Brussels Sprouts.



This salad was delicious. It was a bit too “saucy” for my liking but still delicious. Next time I make it I’m going to cut the mayonnaise down to 1/2 cup.

[Texas Larry]

Looks great! Thanks for the very clear presentation.

[RonB]

I have thought of adding cooked and chopped bacon to potato salad, but this looks better.

[barelfly]

Love the baked potato rather than boiling. When we have potato salad, it is a German style and I’m going to go with baking vs boil.

Did you notice after cooling and mixing the ingredients that they were baked? If that is that you usually boil the potato for your salad?

thanks for sharing!

[ssandy_561]

I usually don’t make potato salad because it’s usually one failure after another. 😆
I could definitely tell that the potatoes were roasted. Also since they were roasted the sauce didn’t absorb into them as much as it does with boiled potatoes. That’s probably why I thought it was too saucy.

[barelfly]

Perfect! Thanks for the reply. The German style may work well then for this roasted style potato, with mustard and red wine vinegar. One thing I like is a little of the sauce to stay outside rather than absorbing into the potato, so maybe this helps a bit. We shall see!

[CandySueQ]

However your cook your taters, warm ones absorb more sauce!

[Spinaker]

Wow! Thanks for posting. I bet this is killer. Great summer time cook out stuff!

[ssennott]

Adding to paprika looks great

[Mosca]

I subscribe to Brian Langerstrom, he makes difficult look easy. Great set of potato salads, thanks for sharing your cook!

[texastweeter]

I make one, but I boil the taters, then toast them in the bacon grease (no peeling). I'm heavier with the mayo, and it gets just a whisper of mayo. Most ingredients are eyeballed. We eat it very often.

[smokin fool]

I do the bacon grease method also but use small red taters halved and quartered.
The sauce is more of a mustard apple cider evo vinnegarette added just before serving for the soggy factor.
Also add quartered hard boiled eggs sometimes.
To me HBE's are a must in any potatoes salad, others despise HBE's in a tater salad so usually have to make both versions.