#summer side

Loaded Baked Potato Salad

It's everything you love about loaded baked potatoes, turned into a picnic-favorite side dish! A great new recipe from Twin Cities food blogger greens & chocolate.

I’d like to present to you your new favorite BBQ side dish. It’s basically where a loaded baked potato with all the fixings meets potato salad. Yes. Please. Or “YESSS PWEEEEEZE”, as my toddler would say.

But before we go more into this gem of a potato salad, let’s talk more about how you BBQ. Are you the type that likes to gather up the troops, head to the lake and get your grill on? Or do you pack up a picnic of cold foods and head to the park? Or are you a homebody that likes to lounge on the comfort of your patio while your burger cooks?

I’d say 80% of the time we are backyard-BBQ type of folk, and the other times we like to pack up sandwiches and cold salads and bike to the park or lake for picnics. Regardless of your outdoor dining style, this potato salad is everything your picnics and BBQs need this summer. It’s everything that I love about a loaded baked potato like bacon, cheese and green onions, all in a potato salad.

One note about this recipe: While I definitely agree that sour cream needs to be part of a loaded baked potato, I swapped it for plain Greek yogurt in this recipe. For one, it makes it a tad healthier. Second, I actually use plain Greek yogurt in place of sour cream pretty much every time I would typically use sour cream.

You can absolutely use sour cream in this recipe, which I’ve noted in the recipe itself, if you just don’t find yourself as into Greek yogurt as myself. The other ingredients? Not up for debate. Bacon, cheese and green onions are the essence of a loaded baked potato – and this potato salad – and I insist you use them all.

Now fire up those grills, pack up those picnic baskets and get out the lawn furniture, because outdoor dining season is upon us!

Loaded Baked Potato Salad

6-8 servings Preparation time: 45 minutes

Ingredients 2 pounds baby yellow potatoes, cut into 1-inch pieces 6 slices bacon, cooked and crumbled 1 cup shredded sharp cheddar cheese ¼ cup chopped green onions ¼ cup mayonnaise 1 cup plain Greek yogurt or sour cream 2 tablespoons milk 1 teaspoon garlic powder 1 teaspoon dried minced onion ½ teaspoon salt

Directions

Bring a large pot of water to boil.

Add diced potatoes and cook until tender, about 10-15 minutes depending on how large your chunks are.

Strain and let cool.

In a bowl, mix together mayonnaise, Greek yogurt (or sour cream), milk, garlic powder, minced onion and salt. 

Once potatoes are cool, mix together potatoes with Greek yogurt mixture. 

Aide!bot //Kuki Masamune

Aide!bot //Kuki Masamune

Aide!bot //Kuki Masamune