Taking the lead from a baked potato served with a steak dinner, this Sassy Loaded Baked Potato Salad contains most of the ingredients you are expecting. It has bacon, sour cream, chives, cheese, and more all served in a salad format to make this a delightful new take on an old favorite!
The Irish heritage in my family helps explain my adoration of potatoes. Made any way, show me a potato dish and I am happy. With our hot days of summer in full swing, I love wonderful chilled salads and today’s unique potato salad is the perfect side dish for me!
Ingredients for today’s Sassy Loaded Baked Potato Salad (GF)
The sour cream is blended with mayonnaise, lemon juice, water, salt, and pepper for a flavorful savory sauce and the other ingredients add tons of the flavors you love. It will remind you of a baked potato but in a cool, salad format. If sour cream isn’t your favorite, you can use more mayonnaise in its place, but honestly, you can barely taste the sour cream.
And if you wanted to add a little heat, some cayenne pepper, chopped chipotles en adobo, or chipotle powder all add heat and the chipotle adds lovely smoky notes. If you want smoke without the heat, use smoked paprika!
With the dairy in the dressing, but sure to store this salad in the refrigerator. It should be served cool and not left out longer than 1 to 2 hours at room temperature. If it is over 90, it will only last 1 hour. You can fill a larger bowl with ice and settle the salad bowl into it to help keep it chilled longer.
While you have a variety of potatoes to choose from, I recommend you use Russet potatoes. Their high starch content lends itself well to salads and will remind you of the classic preparation.
The bacon really shines here, with crunchy, salty bits scattered throughout the salad. If you want a vegetarian version you can leave the bacon out – but I recommend increasing the salt a bit to balance the flavors without the salty bacon and add some smoked paprika for a touch of the smokiness that bacon has.
There are many recipes for potato salad, which vary from one area of the country to another. You’ll find mayonnaise-based dressings, mustard forward dressings, and oil and vinegar or vinaigrettes for those who don’t care for mayonnaise. Which is your favorite?
My favorite gluten-free bacon from Niman Ranch
Potato salad is pure comfort food and comes together fairly quickly and easily. Plus it can be made ahead and served when you’ve got the rest of the meal ready. It is portable, making it a great choice for barbecues, picnics, potluck suppers, and pool parties.
I have two favorites, mayonnaise with pickles and green onions, and potatoes with a vinaigrette. But this version may be my new winner. Rich and bold with flavors I love, this is a crowd-pleasing salad.
Here are a few of my other favorite potato salad recipes if you’re looking for additional ideas:
- Potato Salad with Spring Veggies, Bacon, & Lemon Vinaigrette (GF)
- French Potato Salad with Haricot Vert Green Beans (GF)
- Old-Fashioned Potato Salad (GF)
Give this Sassy Loaded Baked Potato Salad a try and see if you agree that it is a wonderful new take on the classic side dish. It may just be the perfect dish to add to your next cook-out!
I hope you are loving your summer. With Labor Day right around the corner, the cooler weather will be here before we know it. Enjoy the warm/hot days with this lovely cool Sassy Loaded Baked Potato Salad option.
See you back here on Monday for another spectacular chocolate recipe! Have a wonderful weekend!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Sassy Loaded Baked Potato Salad:
- Potato Salad: Russet potatoes, sour cream, mayonnaise, lemon juice, water, horseradish (optional), bacon, onions, chives, cheddar cheese, salt, pepper, green onions
- Toppings: Green onions, bacon (from above), cheese (from above), cherry tomatoes (optional)
PRO Tip:
Russet potatoes (aka brown Idaho potatoes) will give you the perfect texture and flavor for this beautiful salad. Cook and cool the potatoes a day ahead to make this super easy to pull together for a quick weeknight meal.
PRO Tip:
If you want a vegetarian dish, leave out the bacon and cook the onions in vegetable oil. Add salt to help balance the flavors.
How to make Sassy Loaded Baked Potato Salad:
- Cook the bacon until crispy, transfer to a paper towel-lined plate, then crumble into bite-sized pieces.
- Cook the chopped yellow onions in a little of the bacon fat until softened. Transfer to a bowl.
- Boil the peeled and cubed potatoes until just tender. Drain them and then transfer to a baking sheet to cool in the refrigerator.
- Mix the sour cream and mayonnaise together in a large bowl with the lemon juice, water, and horseradish (if using). Add the cooked and cooled potatoes, cooked onions, chives, half the bacon, and half the shredded cheese. Stir together until blended and season to taste with additional salt and pepper.
- Garnish with remaining bacon, cheese, green onions, and cherry tomatoes (if using), and serve.
PRO Tip:
Be sure to use a yellow cheddar cheese to add a bright spot of color throughout the salad once you toss everything together. You’ll also use half of it to decorate the top!
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Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Sassy Loaded Baked Potato Salad (GF)
Taking the lead from a baked potato served with a steak dinner, this Sassy Loaded Baked Potato Salad contains most of the ingredients you are expecting. It has bacon, sour cream, chives, cheese, and more all served in a salad format to make this a delightful new take on an old favorite!
Ingredients
Potato Salad
- 12 slices of bacon, cooked and crumbled, divided
- 1 yellow onion, chopped
- 2 tbsp reserved bacon drippings
- 8 to 10 medium-size Russet potatoes
- 1 cup (227g) sour cream, stirred
- 1/2 cup (113g) mayonnaise
- 2 tbsp freshly squeezed lemon juice or apple cider vinegar
- 2 tbsp water
- 1 to 2 tbsp horseradish, optional
- 1 tsp kosher salt *
- 1 tsp black pepper
- 4 tsp minced chives
- 3/4 cup (85g) shredded sharp cheddar cheese plus more for topping (see below)
- Pinch of kosher salt, or to taste
- Dash of black pepper, or to taste
Toppings
- 2 to 3 finely sliced green onions or additional chives
- 3/4 cup (85g) shredded sharp cheddar cheese
- Half the crumbled bacon (from above)
- Halved cherry tomatoes, optional
Instructions
1. Cook the Bacon: In a large skillet, cook the bacon over medium heat, turning frequently, until crispy. Using a slotted spoon or tongs, transfer the slices to a paper towel-lined plate and cool. Crumble into bite-sized pieces and set aside.
2. Cook the Onions: In the same skillet, remove all but 2 tbsp of the bacon drippings. Sauté the onions in the remaining bacon fat, stirring often, until slightly softened, about 4 minutes. Remove from the pan with a slotted spoon and place in a small bowl. Set aside.
3. Prep and Cook the Potatoes: Peel, wash, and cut the potatoes into bite-sized pieces and boil them in very well salted water for about 15 to 25 minutes until there is the slightest bit of resistance to a fork. Timing will depend on the size of the pieces and the heat of your water.
4. Remove from the heat and drain the potatoes and then place the potatoes on a baking sheet pan (with sides) spreading them out into an even layer. Taste and season lightly with salt and pepper if desired and place in the refrigerator to cool.
5. Make the Sauce: Using a large bowl, big enough to easily toss all the potatoes, whisk together the mayonnaise, sour cream, lemon juice, and water. Whisk in the horseradish if using. Sprinkle the kosher salt and ground black pepper over the top and whisk them in.
6. Add the cooled potatoes, cooked onions, chives, half of the crumbled bacon, and 3/4 cup shredded cheese. Season to taste with additional salt and pepper if needed. Stir until blended and the ingredients are evenly distributed. Chill, covered, for 30 minutes to blend the flavors.
7. Taste and adjust seasonings as needed. Garnish with the remaining cheese, bacon pieces, green onions, and cherry tomatoes (if using). Serve chilled. Can be made a day or two ahead without the toppings, and stored, covered, in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
Watch out for the bacon’s ingredients, they may contain gluten. Two brands that are gluten-free and delicious are Niman Ranch and Oscar Meyer (according to their websites). If you have any questions about specific brands, please contact the manufacturer.
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from recipes by Sweet Pea’s Kitchen and Food Network
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 571Total Fat: 37gSaturated Fat: 15gUnsaturated Fat: 22gCholesterol: 78mgSodium: 854mgCarbohydrates: 42gFiber: 4gSugar: 4gProtein: 20g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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