Loaded Baked Potato Salad
Today I headed to the kitchen to make one of my family's favorites, the Loaded Baked Potato Salad! It's a classic potato salad that you should try making the next time you're at home. This tastes just as good the next day, so be sure to make extra.
Ingredients
- 2 1/2 lbs red skin potatoes
- 6 oz shredded sharp cheddar cheese
- 4 oz crumbled bacon
- 1/4 cup ranch dressing
- 2 tbsp yellow mustard
- 3/4 cup mayonnaise
- salt and black pepper to taste
- fresh green onions optional, for garnish
Instructions
- Wash the potatoes well, especially the potato skin. Cut them into bite-sized pieces. Place them in a large pot with water and cover. Boil potatoes and cook until they are tender. Make sure to guard your boiling potatoes well to prevent it from being mushy.
- Remove the warm potatoes from the pot and place on a large bowl. Let it run under cold water for several minutes. This helps cool the potatoes quickly, but it also stops the cooking process.
- While the potatoes completely cool down, mix the ranch dressing, mustard, and mayonnaise in a medium bowl. This dressing will make it a creamy potato salad. Add the salt and pepper then stir well.
- In a large mixing bowl, add the bacon bits and cheese into the cooled potatoes.
- Pour the dressing mixture over the potatoes, crispy bacon, and cheese. Stir until the potatoes and other ingredients are well coated with dressing.
- Optional: Add fresh green onions or other veggies to this loaded baked potato salad.
- Store covered in the refrigerator until ready to serve. Enjoy!
Notes
- Remember that salads and foods that contain ingredients like mayo and salad dressing. It should be kept refrigerated or kept on ice and not left out at room temperature for more than a short time during the meal. These ingredients can cause foodborne illness if not kept at proper temperatures.