Hamdi Saidani This Pioneer Woman Loaded Baked Potato Salad Recipe is a creamy and savory recipe, which is made with baked Russet potatoes and crispy bacon. It’s the ultimate comfort food recipe, ready after chilling.
Pioneer Woman Loaded Baked Potato Salad Recipe Ingredients
- 4 lb. Russet potatoes
- 2 Tbsp. finely chopped dill pickles, plus ¼ c. juice from the jar
- 1 1/4 cups sour cream
- 1/2 cup mayonnaise
- 1 Tbsp. ranch seasoning
- 2 tsp. yellow mustard
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 8 slices cooked bacon, chopped, divided
- 1 1/2 cups shredded sharp cheddar
- 1/4 cup thinly sliced green onions, plus more for serving
How To Make Pioneer Woman Loaded Baked Potato Salad Recipe
- Bake the potatoes: Preheat the oven to 400˚F. Prick the potatoes all over with a fork, place them on a baking sheet, and bake for about 1 hour, until fork-tender. Let them cool for 15 to 20 minutes.
- Prep the potatoes: Once cool enough to handle, peel the potatoes and chop them into 1-inch pieces. Transfer them to a large bowl, drizzle with the pickle juice, and let them cool completely, about 1 hour.
- Make the dressing: In a small bowl, stir together the sour cream, mayonnaise, chopped pickles, ranch seasoning, mustard, salt, and pepper until fully combined.
- Combine the salad: Pour the dressing over the cooled potatoes. Add most of the chopped bacon (reserving 2 tablespoons), the cheese, and the green onions. Stir gently to combine.
- Chill and serve: Refrigerate the potato salad until ready to serve. Just before serving, top with the remaining 2 tablespoons of bacon and more sliced green onions.
Recipe Tips
- How to get the best potato texture? Baking the potatoes instead of boiling them is the secret. It results in a fluffier, less watery potato that absorbs the dressing beautifully without becoming mushy.
- Can I make this ahead of time? Yes, this salad is perfect for making ahead. The flavors get even better as it sits in the refrigerator. You can make it up to a day in advance.
- Why add pickle juice to the warm potatoes? Warm potatoes act like a sponge. Drizzling them with the acidic pickle juice while they are still warm allows them to absorb a ton of tangy flavor right into the potato itself.
- What’s the best way to cook bacon for a salad? For the crispiest bacon crumbles, you can cook the slices in a skillet, bake them on a sheet pan in the oven, or even cook them in an air fryer until perfectly crisp before chopping.
What To Serve With Loaded Baked Potato Salad
This is a classic, crowd-pleasing side dish that’s perfect for any casual get-together.
- Grilled Hamburgers or Hot Dogs
- BBQ Pulled Pork or Chicken
- Fried Chicken
- A simple grilled steak
How To Store Loaded Baked Potato Salad
- Refrigerate: Store leftover potato salad in an airtight container in the refrigerator. It will keep for up to 4 days.
Loaded Baked Potato Salad Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 35g
- Protein: 12g
- Fat: 26g
- Saturated Fat: 11g
- Sodium: 850mg
- Fiber: 4g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of potato?
Russet potatoes are recommended for their fluffy, starchy texture, which is ideal for a baked potato salad. You could use Yukon Golds, but they will have a creamier, slightly waxier texture.
Can I use a different kind of cheese?
Yes, while sharp cheddar is classic for a u0022loadedu0022 theme, you could also use Colby, Monterey Jack, or even a spicy pepper jack for a different flavor.
Is it necessary to peel the potatoes?
For the best, creamiest texture, it’s recommended to peel the potatoes after baking. However, if you enjoy the texture of the skins, you can leave them on and simply chop the baked potatoes.
Try More Pioneer Woman Recipes:
- Pioneer Woman Bacon Ranch Pasta Salad Recipe
- Pioneer Woman Wedge Salad Recipe
- Pioneer Woman Waldorf Salad Recipe
Pioneer Woman Loaded Baked Potato Salad Recipe
Description
A creamy and savory potato salad that tastes just like a fully loaded baked potato, with tender baked potatoes, crispy bacon, and sharp cheddar cheese.
Ingredients
Instructions
- Bake whole potatoes at 400°F for 1 hour until tender.
- Let cool slightly, then peel and chop into 1-inch pieces.
- Drizzle the warm potatoes with pickle juice and let them cool completely.
- In a separate bowl, mix the sour cream, mayonnaise, pickles, and all seasonings to make the dressing.
- Pour the dressing over the cooled potatoes.
- Gently stir in most of the bacon, the cheese, and the green onions.
- Chill until ready to serve, then top with the remaining bacon and more green onions.
Notes
- u003cliu003eBaking the potatoes instead of boiling them is the key to the perfect u0022baked potatou0022 flavor and texture.u003c/liu003eu003cliu003eLetting the warm potatoes absorb the pickle juice is a crucial step for infusing them with flavor.u003c/liu003eu003cliu003eThis salad is best when made a few hours ahead to allow the flavors to meld.u003c/liu003eu003cliu003eReserving some of the bacon and green onions to sprinkle on top right before serving adds a fresh, crisp finish.u003c/liu003e
