There are lots of recipes for potato salad. Perhaps you always make your favorite one or maybe you are looking for inspiration for something a bit different. The following recipe takes classic potato salad to the next level, adding in bacon, cheese, green onions, and using a rich and creamy dressing. Loaded potato skins make a great appetizer and loaded potato soup makes a wonderfully warming dish in the cooler months, but if you want to translate this classic dish into a cool and refreshing side dish for the summer, look no further than the following recipe because it is really good and pairs with any kind of barbequed meat, poultry, fish, seafood, or even grilled vegetable recipes, and it is easy to prepare as well.
Baking the potatoes rather than boiling them gives them a nice earthy flavor and fluffy texture, although you may boil them (or use leftover ones) if you are pressed for time. Use russet potatoes or your favorite type. They will take about 45 minutes to bake, although they might be done in 40 minutes or they might take longer, so check them after 40 minutes (especially if your oven tends to cook things fast) in case they are done. If they are soft and cooked all the way through, it is time to take them out of the oven and let them cool down. Some people like to peel them but that is optional. If any bits of skin do come off, just discard them and leave the rest on. Once the potatoes are cool you can chop them up.
Load It Up for Maximum Impact
The potatoes are the main ingredient in this recipe, of course, but you also have some other goodies in there, namely bacon, cheddar cheese and green onions – ingredients you would also expect to find in a loaded baked potato soup recipe for example. Some people like to use more bacon, swap the cheddar for another favorite type of cheese, or even swap the green onion for red onion. Any of those alterations would be fine, so you should use your own judgment. The dressing is creamy and delicious. We are combining mayo with sour cream and buttermilk to make it, adding a little Ranch dressing powder too if you want to add another dimension to the flavor. If you do not have it though, just leave it out and add some salt and black pepper instead. Gently toss the dressing with the potatoes to finish this rich, creamy dish perfectly.
This dish may be made ahead. Just keep it covered in the refrigerator until you are ready to serve it. Some people are looking for a low fat potato salad recipe, and this recipe may be tweaked to reduce the fat. You can use low fat buttermilk, sour cream and mayo, and use Canadian bacon instead of bacon with more fat on it. Low fat cheese is another option. We recommend you make plenty of this. Our recipe makes enough for 6 servings but it keeps for several days in a covered container in the refrigerator and you will want to enjoy some the following day too. Have it with fish, steak or anything else you like.
- 5 large russet potatoes
- 4 tablespoons buttermilk
- ½ cup sour cream
- ¾ cup mayonnaise
- 8 cooked, diced bacon slices
- 6 oz shredded cheddar cheese
- 4 thinly sliced green onions
- Salt and black pepper, to taste
- Hidden Valley® Ranch Salad Dressing & Seasoning Mix, to taste (optional)
- Preheat the oven to 375 degrees F.
- Wash the potatoes and prick them with a fork.
- Wrap them individually in aluminum foil.
- Bake them for 45 minutes or until soft and cooked through.
- Let them cool and then chill them in the refrigerator.
- Chop them into ½-inch pieces and put them in a big bowl.
- You do not have to peel the potatoes but discard any bits of skin that come off.
- Combine the buttermilk, sour cream and mayo.
- You can add some Ranch dressing powder at this point if you wish, although that is optional.
- Add some salt and black pepper to taste.
- Pour this dressing over the potatoes and toss gently to combine.
- Stir in the bacon, cheese and green onions until just combined.
- Cover and chill until you are ready to serve it.
Whether you choose to serve this artistically as a tomato or bell pepper filling, or simply have a scoop of it alongside your barbequed chicken or steak, there is no doubt your taste buds will be singing when you taste this amazing loaded potato salad. Rich, full-flavored and creamy, this is certainly one of our most satisfying side dishes. Whether you choose to reduce the fat and calories by using low-fat dairy ingredients, or make the recipe exactly as written, you will be glad you chose to make this. Prepare a batch and let it sit in the refrigerator overnight so the flavors can blend and mellow, or else make it a few hours ahead and chill it in the refrigerator until it is time to eat.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40258 Views)
- One of the Best Recipes for Grilled Eggplant (16147 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11287 Views)
- Grilled Vegetable Kabobs (9251 Views)
- Herb Marinated Pork Kabobs with Vegetables (9225 Views)
- Kiwi Apple Mocktail (8567 Views)
- White Wine Marinated Chicken Breasts (8268 Views)
- Grilled Vegetable Lasagna Recipe (7979 Views)
- Easy Grilled Chinese Vegetables Packets (7555 Views)
- Portabella Mushroom Burger Recipe (7090 Views)