Pioneer Woman’s Loaded Baked Potato Salad

Indulge in the comforting flavors of a classic loaded baked potato transformed into a delectable salad. This recipe combines tender russet potatoes with sharp cheddar cheese, crispy bacon, and a creamy, tangy dressing, making it an ideal side dish for picnics, barbecues, or any gathering.​

Why You’ll Love This Recipe

• Flavorful Combination: The mix of cheddar cheese, bacon, and green onions mirrors the beloved toppings of a loaded baked potato.​
• Creamy and Tangy: The dressing, enriched with sour cream, mayonnaise, and a hint of ranch seasoning, offers a delightful tang.​
• Perfect for Gatherings: This salad is a crowd-pleaser, suitable for various occasions, and can be prepared in advance.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes​The Pioneer Woman+4The Pioneer Woman+4The Pioneer Woman+4
• Dill pickles and pickle juice​The Pioneer Woman+1Punchfork+1
• Sour cream​
• Mayonnaise​
• Ranch seasoning​Punchfork
• Yellow mustard​The Pioneer Woman
• Kosher salt and ground black pepper​Punchfork
• Bacon​The Pioneer Woman+4The Pioneer Woman+4Food Network+4
• Sharp cheddar cheese​
• Green onions​The Pioneer Woman+4The Pioneer Woman+4Punchfork+4

Directions

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the russet potatoes on a baking sheet and prick them all over with a fork. Bake until they are fork-tender, about 1 hour. Allow them to cool for 15 to 20 minutes until they are comfortable to handle.​The Pioneer Woman
2. Prepare the Potatoes: Peel the cooled potatoes and chop them into 1-inch pieces. Transfer them to a large bowl. Drizzle the chopped potatoes with pickle juice and let them sit until they have cooled completely, approximately 1 hour.​The Pioneer Woman
3. Make the Dressing: In a small bowl, combine sour cream, mayonnaise, finely chopped dill pickles, ranch seasoning, mustard, salt, and pepper. Stir until the mixture is well blended.​The Pioneer Woman
4. Assemble the Salad: Pour the dressing over the cooled potatoes. Add the chopped bacon (reserving a couple of tablespoons for garnish), shredded cheddar cheese, and sliced green onions. Gently stir to combine all ingredients.​The Pioneer Woman
5. Chill and Serve: Refrigerate the salad until you are ready to serve. Just before serving, top with the reserved bacon and additional green onions for garnish.​

Servings and Timing

• Servings: 8 to 10​
• Prep Time: 20 minutes​The Pioneer Woman
• Total Time: 2 hours 20 minutes​Punchfork

Variations

• Spicy Kick: Add diced jalapeños or a dash of hot sauce to the dressing for a spicy twist.​
• Herb Infusion: Incorporate fresh herbs like dill or parsley to enhance the flavor profile.​
• Lighter Option: Substitute Greek yogurt for sour cream to reduce calories while maintaining creaminess.​

Storage/Reheating

• Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.​
• Reheating: This salad is best enjoyed cold. If you prefer it warm, gently heat it in the microwave until just warmed through, being cautious not to overheat and melt the dressing.​

FAQs

How far in advance can I make this potato salad?

You can prepare this salad up to a day in advance. In fact, allowing it to chill overnight enhances the flavors.​

Can I use a different type of potato?

Russet potatoes are recommended for their fluffy texture, but you can use Yukon Gold or red potatoes for a creamier consistency.​The Pioneer Woman+2The Pioneer Woman+2The Pioneer Woman+2

Is it necessary to peel the potatoes?

Peeling is recommended for a smoother texture, but leaving the skins on can add a rustic feel and additional nutrients.​

Can I make this salad vegetarian?

Yes, simply omit the bacon or replace it with a vegetarian bacon alternative.​

How can I make the salad healthier?

Use light mayonnaise and sour cream or substitute with Greek yogurt to reduce fat content.​

What can I serve with this potato salad?

It pairs well with grilled meats, sandwiches, or as part of a picnic spread.​

Can I freeze this potato salad?

Freezing is not recommended as it can alter the texture of the potatoes and dressing.​Reddit

How do I prevent the salad from becoming too dry?

Ensure the potatoes are fully cooled before adding the dressing, and consider adding a bit more mayonnaise or sour cream if it seems dry.​

Can I add other mix-ins?

Absolutely! Consider adding chopped hard-boiled eggs, diced celery, or olives for additional flavor and texture.​

What if I don’t have ranch seasoning?

You can make a simple substitute by mixing garlic powder, onion powder, dried dill, and dried parsley.​

Conclusion

Pioneer Woman’s Loaded Baked Potato Salad is a delightful twist on a classic comfort food, bringing together all the beloved flavors of a loaded baked potato in a convenient, shareable form. Whether you’re hosting a barbecue, attending a potluck, or simply craving a hearty side dish, this recipe is sure to satisfy.

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