Sides

Loaded Baked Potato Salad

This Loaded Baked Potato Salad is simple but outrageously delicious! It’s perfect as a side dish for cookouts, BBQs, and any time you need a savory ‘tater salad.

Loaded Baked Potato SaladNote: This post contains Amazon affiliate links.

If you’re wanting a loaded baked potato, but don’t want to wait forever for it to bake, consider making its easier and faster cousin, the loaded baked potato salad. Seriously, this is just as delicious and satisfying as the baked potato, plus it tastes great as a cold salad, or if you prefer, make it and consume it immediately while it’s still warm. Amazing either way.

My favorite, however, is eating it the next day. There’s something about a day in the refrigerator that deepens the flavors and makes it even more addictive and yummy.

Loaded Baked Potato Salad

So here’s how I put this easy ‘tater salad together. (Full recipe down below)

  • First, fry, drain, cool and crumble your bacon.
  • Second, grate the cheese. I use a sharp cheddar and I grate it myself.
  • Third, chop your green onion.
  • Set all that aside while you boil the potatoes. You can use just about any kind of potato here – Yukon gold, red, russet…whatever you have on hand. For this batch, I had some russet baking potatoes one hand so I peeled them and cut them into medium sized chunks and boiled them until just this side of tender. Do not over boil because then the potatoes hold too much water and turn to mush when you go to assemble the salad. Drain your potatoes well and *let them cool for a bit before moving forward with the recipe.

*If you’re serving your potato salad warm, then skip the cooling step.

Loaded Baked Potato Salad

  • Place the potatoes in a large mixing bowl.
  • Add salt and/or seasoning salt, sour cream and yogurt. Using a large spoon, very lightly mix.
  • Add 3/4 of the cheese, bacon and green onions and lightly toss to combine. (Reserve the rest for garnish on top)
  • Transfer to serving bowl and garnish the top with the remaining cheese, bacon and green onion.
  • Serve and enjoy! If you have leftovers, refrigerate and enjoy again the next day.

Full recipe below.

Potato lover? Make sure you check out my other potato recipes: Baked Scalloped Potatoes, Roasted Garlic Mashed Potatoes

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Note: This post contains Amazon affiliate links.

Loaded Baked Potato Salad
 
Prep time
Cook time
Total time
 
Loaded Baked Potato Salad
Author:
Serves: 4-6 servings
Ingredients
  • 6 large Russet potatoes, peeled and cut into medium-small cubes
  • 1 cup sour cream
  • ½ cup plain greek yogurt (more if you like it creamier)
  • 1½ cup cheddar cheese, grated
  • ⅓ cup chopped green onions
  • ½ - ¾ cup cooked and crumbled bacon
  • 2 tsp Himalayan salt
Instructions
  1. Fry, drain, cool and crumble the bacon. Set aside.

  2. Grate the cheese. Set aside.

  3. Chop the green onion. Set aside.

  4. Bring a large pot of water to a boil.

  5. While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.

  6. Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.

  7. Place the potatoes in a large mixing bowl.

  8. Add salt, sour cream and yogurt. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.

  9. Add ¾ of the cheese, bacon and green onions and lightly toss to combine. (Reserve the rest for garnish on top)

  10. Transfer to serving bowl and garnish the top with the remaining cheese, bacon and green onion.

  11. Serve warm or chill salad, covered, in the fridge until ready to serve.

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Don’t forget to pin and save for later!

Loaded Baked Potato SaladLoaded Baked Potato Salad

 

21 Comments

8 Easy Thanksgiving Side Recipes

I like easy, and maybe you do, too? Here are 8 Easy Thanksgiving Side Recipes that don’t require much fuss. Most of them you can make ahead and just reheat before serving.

8 Easy Thanksgiving RecipesAutumn Roasted Vegetables With Feta Cheese and Red Grapes

autumn-roasted-veggies-with-feta


Baked Scalloped Potatoes With Cheese

Baked Scalloped Potatoes With Cheese
Bourbon Pecan Mashed Sweet Potatoes

Bourbon Pecan Mashed Sweet Potatoes


Creamed Corn Casserole

Creamed Corn Casserole
Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese


Cranberry Orange Relish

Cranberry Orange Relish
Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
Roasted Sweet Potato Wedges with Maple and Cinnamon

Roasted Sweet Potato WedgesEnjoy and Happy Thanksgiving!

Save

0 comment

Cranberry Orange Relish

This Cranberry Orange Relish is a holiday favorite. It’s the perfect combination of tart and sweet.

Cranberry Orange Relish

It uses only 4 ingredients and can be made in under 10 minutes. No cooking required! You do need a high-powered blender, such as a Vitamix, or food processor, though. I like to make this relish a day ahead and let the flavors deepen in the refrigerator overnight.

Cranberry Orange Relish

You’ll need fresh cranberries, 2-3 large organic oranges, about 1/2 cup orange juice and a little maple syrup or organic sugar, if you prefer. Rinse the cranberries well and let them drain and dry. Wash the oranges well, too. I like to leave the orange rind on, so just cut each orange into quarters. Remove any seeds that you see.

Using your blender or food processor, add the orange sections and just a splash of the orange juice and blend for a few seconds. You don’t want the oranges totally pulverized. Add half of the cranberries and blend again, adding another splash of orange juice. Scrape down sides of blender, as needed and/or use the tamper if using a Vitamix. Add the remaining cranberries and blend, adding orange juice as needed. I like to leave the relish a little chunky, if possible.

Cranberry orange relish collage

Pour relish into a bowl and sweeten with maple syrup (or organic sugar) and stir well. Taste as you go. You can always add more sweetener if you desire. I like this relish on the tart side, so I tend to hold back on the sweetener. If you make it ahead and refrigerate it for a few hours or overnight, the flavors will develop. Taste again before serving to see if you need to adjust the sweetness. Enjoy!

Cranberry Orange RelishThis post contains links to affiliate sites. I only link to products that I use and enjoy, and that link may be an affiliate link. This means that I make a small percentage when you click and shop. Your cost is the same.

Cranberry Orange Relish
 
Prep time
Total time
 
Cranberry Orange Relish
Author:
Serves: 4-6
Ingredients
  • 2 12 oz. packages of fresh cranberries, rinsed, drained, and dried.
  • 2 - 3 large organic oranges, washed and quartered with rinds intact.
  • ½ cup organic orange juice
  • ¼ cup of maple syrup or organic sugar
Instructions
  1. Rinse, drain and dry cranberries. Set aside.

  2. Wash oranges, cut into quarters, leaving rinds intact. Remove any visible seeds.

  3. Add oranges to high-powered blender or food processor, add a splash of the orange juice and blend into large chunks.

  4. Add half of the fresh cranberries to the blender, add another splash of orange juice, and blend again. Scrape sides of blender, or use blender tamper if needed.

  5. Add remaining cranberries and orange juice and blend until combined. Leave chunky, if desired.

  6. Pour relish into bowl and add maple syrup or sugar. Stir well and taste. Add more sweetener if desired.

  7. NOTE: can make ahead and refrigerate overnight. Flavors will deepen. Taste before serving and readjust sweetness if desired.

 

Save

Save

Save

Save

1 Comment

Autumn Roasted Vegetables With Feta

Autumn Roasted Vegetables with Feta Cheese and Red Grapes makes a beautiful warm salad or side item. It’s easy, healthy, naturally gluten-free and tastes amazing.

autumn-roasted-veggies-with-fetaI kept this very simple by using golden beets, Brussels sprouts and small golden potatoes for the veggies. You could really use any type of beet or potatoes. I just like the sweeter version of tartness that the golden beets seem to give off when roasted. As for the potatoes, whatever you have on hand is fine. Sometimes I’ll use the tri-colored small round potatoes or fingerling potatoes. Here, I had some small golden potatoes on hand.

autumn-roasted-veggies-with-feta

The process is simple: peel the beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; you can leave them whole if they’re small. Go ahead and throw the veggies on a large roasting pan, salt them with some sea salt and drizzle with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered. Feel free to line your pan with foil for easier cleanup. Lastly, season them with some herbs. Here, I had some dried oregano and rosemary on hand, so that’s what I used.

autumn-roasted-veggies-with-feta

Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness. Serve and enjoy!

Autumn Roasted Vegetables With Feta
 
Prep time
Cook time
Total time
 
Autumn Roasted Vegetables With Feta - an easy and healthy warm salad or side dish, naturally gluten-free.
Author:
Serves: 2-4 servings
Ingredients
  • 3-4 Golden beets, peeled and sliced
  • 2 large potatoes, peeled and sliced
  • 2 cups Brussels sprouts, stems cut and removed
  • ½ cup feta cheese, crumbled
  • ½ cup red grapes, cut in half
  • Extra virgin olive oil
  • Sea salt
  • Herbs, such as dried oregano and/or rosemary
Instructions
  1. Pre-heat oven to 375° F. Line large roasting pan with foil. Set aside.

  2. Peel beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; leave them whole if they're small.

  3. Put the vegetables on the prepared roasting pan; spread out evenly.

  4. Salt the veggies and drizzle them with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered with oil.

  5. Lastly, season them with some herbs, such as oregano and/or rosemary.

  6. Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference.

  7. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness.

 

Save

Save

Save

Save

1 Comment