Hamdi Saidani Pioneer Woman Loaded Baked Potato Salad is made with Russet potatoes, sour cream, cheddar cheese, bacon, green onions, pickles, and ranch seasoning. This easy Loaded Potato Salad recipe creates a side dish that takes about 2 hours and 20 minutes to prepare and can serve up to 10 people.
Pioneer Woman Loaded Baked Potato Salad Ingredients
- 4 pounds Russet potatoes
- 1/4 cup pickle juice
- 1 1/4 cups sour cream (use full-fat for a creamier texture, or light for fewer calories)
- 1/2 cup mayonnaise (any type)
- 2 tablespoons finely chopped pickles
- 1 tablespoon ranch seasoning
- 2 teaspoons yellow mustard
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 slices cooked bacon, chopped, divided
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup thinly sliced green onions, plus more for serving
How To Make Pioneer Woman Loaded Baked Potato Salad
- Preheat the oven to 400°F.
- Prepare the potatoes: Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over to allow steam to escape. Bake at 400°F until fork-tender, about 1 hour. Let them cool for 15 to 20 minutes, or until they can be handled comfortably.
- Chop the potatoes: Peel the potatoes and chop them into 1-inch pieces. Transfer to a large bowl. (It’s okay if they crumble; include all pieces.) Drizzle the chopped potatoes with pickle juice and let sit until the potatoes have cooled completely about 1 hour.
- Make the dressing: In a small bowl, combine the sour cream, mayonnaise, chopped pickles, ranch seasoning, mustard, salt, and pepper. Stir until fully combined.
- Combine and chill: Pour the sour cream mixture over the cooled potatoes. Add most of the chopped bacon (reserving about 2 tablespoons for garnish), shredded cheese, and sliced green onions. Stir gently to combine. Refrigerate for at least 1 hour before serving. Just before serving, top with additional green onions and the reserved bacon.
Recipe Tips
- Prepare Ahead: Make this salad the day before you need it. Leave it in the fridge overnight. This way, the flavors mix well and taste great when you serve it.
- Add Tasty Toppings: Use lots of cheese, green onions, and bacon. These make the salad taste like a loaded baked potato.
- Try Ranch Seasoning: Add a spoonful of ranch seasoning for a tangy, herby taste. You can even make your own ranch seasoning at home for a special touch.
- Pick the Right Potatoes: Use Russet potatoes. They crumble nicely and make the salad feel like a baked potato.
- Use Pickle Juice: Pour a little pickle juice on the warm potatoes. They soak it up as they cool, making every bite tangy and delicious.
What To Serve With Loaded Baked Potato Salad
Loaded Potato Salad pairs well with grilled chicken, steak, corn on the cob, and garlic bread.
How To Store Loaded Baked Potato Salad
- Refrigerator: Let the salad cool down fully. Then cover the bowl with plastic wrap or put it in a container that seals tight. You can keep it in the fridge for up to 3-4 days.
- Freezer: It’s best not to freeze Loaded Potato Salad. The ingredients like mayonnaise and sour cream can separate and become watery or grainy when frozen and thawed.
Pioneer Woman Loaded Baked Potato Salad Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 12g
- Cholesterol: 45mg
- Sodium: 450mg
Try More Pioneer Woman Recipes:
- Pioneer Woman Funeral Potatoes
- Pioneer Woman Roasted Parmesan Potatoes
- Pioneer Woman Crockpot Cheesy Potatoes
- Pioneer Woman Creamed Peas And Potatoes
- Pioneer Woman Crash Potatoes
Pioneer Woman Loaded Baked Potato Salad
Description
Pioneer Woman Loaded Baked Potato Salad is made with Russet potatoes, sour cream, cheddar cheese, bacon, green onions, pickles, and ranch seasoning. This easy Loaded Potato Salad recipe creates a side dish that takes about 2 hours and 20 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the oven to 400°F.
- Prepare the potatoes: Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over to allow steam to escape. Bake at 400°F until fork-tender, about 1 hour. Let them cool for 15 to 20 minutes, or until they can be handled comfortably.
- Chop the potatoes: Peel the potatoes and chop them into 1-inch pieces. Transfer to a large bowl. (It’s okay if they crumble; include all pieces.) Drizzle the chopped potatoes with pickle juice and let sit until the potatoes have cooled completely about 1 hour.
- Make the dressing: In a small bowl, combine the sour cream, mayonnaise, chopped pickles, ranch seasoning, mustard, salt, and pepper. Stir until fully combined.
- Combine and chill: Pour the sour cream mixture over the cooled potatoes. Add most of the chopped bacon (reserving about 2 tablespoons for garnish), shredded cheese, and sliced green onions. Stir gently to combine. Refrigerate for at least 1 hour before serving. Just before serving, top with additional green onions and the reserved bacon.
Notes
- Prepare Ahead: Make this salad the day before you need it. Leave it in the fridge overnight. This way, the flavors mix well and taste great when you serve it.
- Add Tasty Toppings: Use lots of cheese, green onions, and bacon. These make the salad taste like a loaded baked potato.
- Try Ranch Seasoning: Add a spoonful of ranch seasoning for a tangy, herby taste. You can even make your own ranch seasoning at home for a special touch.
- Pick the Right Potatoes: Use Russet potatoes. They crumble nicely and make the salad feel like a baked potato.
- Use Pickle Juice: Pour a little pickle juice on the warm potatoes. They soak it up as they cool, making every bite tangy and delicious.
Pioneer Woman Loaded Baked Potato Salad, Ree Drummond Loaded Baked Potato Salad
