I was never a big potato salad person when I was a kid or teen yet when I was in college I had roommates who challenged my thoughts on potato salad and I realized I CAN like it under the right circumstances. These circumstances would be when I make the potato salad or someone I trust makes it. The majority of my family still does not care for it and I respect that; I still have an ” Oh Heck NO!” ban on Macaroni Salad, Coleslaw, Egg Salad, and any type of mayonnaisey salads that like to be served at summer cook outs.
This potato salad I am posting about today is not the normal Southern Style salad. This is a new Americana salad. No mayo needed. No eggs needed. Dill pickle … fuhgeddaboudit!
If you like sour cream, bacon, and cheese with your potato then this is your potato salad. It’s good warm or cold but just don’t leave it sitting out; that would be bad – very very bad. How would I describe this salad? A fully loaded bake potato but cold; simple and point blank.
Loaded Baked Potato Salad has been a favorite of mine for some time and I would usually just buy it in my local market’s deli yet that is never good enough for me. If I love something then I want to recreate it – so I did. The first two times I made this salad it was more like a mash potato salad and kind of bland. Since the creations sucked the big one, there was no reason to blog about it. If I wouldn’t eat it, why would you?
HOUSTON WE HAVE LIFT OFF! This third time I was successful – no mashed potato salad and flavorful! Instead of baking the potatoes whole this time around, I diced the potatoes and tossed with seasoning and olive oil and baked. This made all the difference! Perfectly cooked potatoes with seasoning that when sour cream, cheese, bacon, and scallions were added it is the bomb dot com!
Serve this salad with your favorite beef entrée or any meat entrée for that matter. Try it at your 4th of July party – You and your guests will be back for seconds my friends!
Warning: I plan to play with this recipe one more time so there may be a modification at a later date.
Until Next Time,
Loaded Baked Potato Salad
A Licious Food Original
3 Medium size Russet Potatoes, cleaned and diced
2 teaspoons Seasoning Salt
1 tablespoon olive oil
1 cup sour cream
2/3 cup cheddar cheese, shredded (I used Kraft 3 Cheese Crumbles)
2/3 cup bacon, cooked and crumbled
1/4 cup green onions; chopped plus 2 Tablespoons for garnish
Preheat oven to 400 Fahrenheit.
Clean potatoes with the skin on, thoroughly. Tasting grit is never good. Diced potatoes, make sure they are somewhat uniform in size so they bake evenly. Rinse potatoes again.
In a bowl add potatoes, seasoning salt, and oil then toss until the potatoes are coated. Start with two teaspoons of seasoning salt but feel free to add more – you should season it to your taste.
Spread the potatoes on a cookie/ baking sheet ; should be one layer no overlapping.
Bake potatoes for 30 to 35 minutes at 400 Fahrenheit and remove from the oven. Let the potatoes cool for at least 15 minutes.
In a large bowl add cooled potatoes, sour cream, cheese, bacon, and green onion. Mix together until incorporated. Top with remainder green onions (you can also add some cheese and bacon for garnish, too) and serve if you want it cooled but not refrigerator cool or refrigerate and serve when ready.
Makes approximately 3 to 4 cups.