Loaded baked potato salad is the only potato salad you will ever need! It’s filled with all the traditional potato salad fixings, and more with crispy bacon, ranch dressing, cheese and more!
You can’t have a picnic without the tater salad. I mean c’mon. They just go hand in hand, you can’t have one without the other. It may be cliche, but it’s true.
Too often the potato salads served around the family picnic blanket are either tinged with too much vinegar, or the potatoes run the gambit from underdone and crunchy, to so mushy they might as well have been mashed taters tossed with eggs.
There is no happy medium.
Seemed to me that merging the traditional potato salad with the best that the baked potato had to offer was the way to go. How can you pass up potato tossed with creamy bacon, cheddary goodness?
If I had done this on my own with no ATK safety net, I would have just plopped those taters into an already rapidly boiling pot of water. That would have only led me down to the path of disaster with little dots of potato haphazardly floating around lacking all structural integrity of an actual potato. Nope, nope – glad I didn’t do THAT. The gentle coaxing of simmering left all of the potato chunks fully intact and perfect done.
Loaded Baked Potato Salad
- 1 ½ lbs. Red Potatoes, cut into ¾” chunks – peel ½ of the potatoes, leave skin on other ½
- 1 oz. Hidden Valley Ranch Dip Mix packet
- ¾ c. Low-Fat Sour Cream
- ¼. c. Mayonaise
- ½ tsp. Garlic, minced
- ½ tsp. Ground Pepper
- 1 tsp. Dijon Mustard
- 2 tsp. Minced Cilantro
- ¾ c. Shredded Cheddar Cheese
- 5 slices Bacon, cooked and chopped
- 2 Tablespoons minced chives
In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.
When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.
While potatoes are chilling, fry and chop 5 slices of bacon and shred cheddar cheese.
In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.
When potatoes are cool, pour into large bowl of sour cream mixture.
Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.
Chill for two hours until flavors meld. Devour.