What goes well with potato salad?

Everything! lol Seriously, it would be easier and shorter to make a list of things it doesn't work with. Serve this cool refreshing loaded baked potato salad recipe with: Sloppy Joes , Perfect Baked Chicken Breasts , any steak or chicken recipes , Pulled Pork Sandwiches , Gyros , Maple Mustard Pork Loin , Ham and Cheese Sliders or Ham .

What are the Best Potatoes for Potato Salad?

I have made the lusciously delicious classic potato salad with Russet potatoes, Yukon Golds AND Red. I chose baby red potatoes for this one. But, I have every confidence that both Russet Potatoes and Yukon Golds would work, as well. They could be peeled or not, as you prefer. The key is more to not overcook the potatoes, than it is to worry about which variety is best . Cooked properly, they all work well. People who say any specific variety is too starchy have usually just boiled them for too long.

Loaded Baked Potato Salad Recipe

Description

This is an easy, hearty salad that everyone raves over. The sour cream mayonnaise combination for the dressing is lighter, yet still rich and creamy. It’s a perfect side dish for all your favorite main dishes, but it makes a delicious stand-alone lunch, too. A hands-down family favorite that’s popular at potlucks and summer gatherings, too.

Ingredients

Units Scale

For Roasting the Potatoes:

2 pounds baby red potatoes
2 Tablespoons avocado oil
2 teaspoons kosher salt

For the Salad:

roasted red baby potatoes from above
8 slices bacon, thick cut
1 cup shredded Cheddar cheese, extra sharp
5 green onions, chopped
2 Tablespoons fresh chives, minced

For the Dressing:

1 cup sour cream
1/2 cup mayonnaise (We love my homemade, best.)
2 Tablespoons white wine vinegar (or apple cider vinegar)
2 teaspoons All Purpose Seasoning (My homemade is best in this recipe.)
salt and pepper, to taste

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Instructions

Cook the potatoes and the bacon. I prefer to bake the bacon (400° for 15 to 20 minutes) and roast/ air fry the baby red potatoes, whole (400° for 20-30 minutes). Choose the cooking method you are most comfortable with. If you have questions about my cooking method choices, see the notes, in my post about How to Cook Potatoes for Potato Salad.
Chop the green onions and the chives, while bacon and potatoes cook.
Grate the cheese.
Make the Salad Dressing for the Baked Potato Salad by combining sour cream, mayonnaise, vinegar and all purpose seasoning. Taste and add salt and pepper if you feel it’s needed. Set aside until time to assemble the salad.
Remove bacon and potatoes from the oven and cool.
Cut the cooled potatoes into bite-size pieces and chop the bacon.
Assemble the salad by placing all ingredients, except for 1/2 of the the chives, in a bowl. Stir to combine your ingredients.
Pour the dressing over the top.
Stir to coat the ingredients in the dressing.
Garnish with reserved chives and refrigerate until time to serve. Just before serving, give your salad a final taste and add the finishing salt and pepper, if they’re needed.

Prep Time: 15 min
Cook Time: 25 min
Category: Salad, Side Dish
Method: Stove Top, Oven & Cold Prep
Cuisine: American

Description

Ingredients

Instructions

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