Loaded Baked Potato Salad A Picnic Side Dish to Remember
As summer wears on, I find myself getting increasingly creative with my picnic dishes. I’m tired of sandwiches and chips. I get tired of eating the same six things every day because those are the ones my kids enjoy.
Honestly, I get tired of feeding them myself for lunch every day. Is it time for them to go back to school yet? When they eat school lunches, they get a lot more variety than they do in my kitchen for lunch, even though I continue to insist on things like eating fruits or vegetables at every meal.
Here’s the good news: there are other dishes out there especially if you’re planning for a big potluck or know that you need to feed a ton of people. One of my favorites? Loaded baked potato salad, which is the perfect complement to many of my favorite summer meals.
This loaded baked potato salad is sort of like enjoying a loaded baked potato, complete with all of your favorite toppings. (You can always leave off the bacon or scallions if you want to, but…why would you want to?) It’s the perfect complement to any meal, whether you’re enjoying sandwiches at a picnic or throwing together a backyard barbecue to remember. Even better, it’s a cool dish, which makes it great for those hot summer days but it’s not just a summer dish, either. If you need to add potatoes to a holiday table, but don’t want another round of mashed potatoes, this potato salad will help provide all the flavor you need.
Are you ready to get cooking? You can whip up this loaded baked potato salad in about 30 minutes, though you’ll need to refrigerate it for a little while before serving. (Or go ahead and eat while it’s still warm I’ve licked my spoon more than once, and it’s not bad! Just remember, it’s even better the next day, and you’re sure to enjoy it even more if you remember to prep ahead.)
- 1 tsp Kosher salt, divided
- 2 lbs red potatoes, peeled and cut into chunks
- 1/2 cup mayo
- 3/4 cup sour cream or yogurt (yogurt gives it a tangier taste, but it’s lower calorie!)
- 1 cup shredded cheddar cheese
- 1/2 cup scallions
- 1/4 cup crumbled bacon (leave out for a vegetarian option…but when can you ever have enough bacon?)
- 1/2 tsp black pepper
- Parsley, to garnish
Boil the potatoes in a pot of water for 10-12 minutes, or until the potatoes are soft and squishy when you poke them with a fork. Once the potatoes are squishy, drain them and allow to cool.
While the potatoes are cooling, combine the mayonnaise, sour cream or yogurt, and the salt and pepper.
Once the potatoes have cooled, toss them with 1/2 cup of the cheese, 1/4 cup of the scallions, and 1/2 cup of the bacon. Pour the mayo mixture over the top, then stir to combine.
Garnish the mixture with the remaining cheese, bacon, and scallions. Sprinkle with parsley to decorate.
Refrigerate the potato salad for several hours or overnight for best results.