Description
Pioneer Woman Loaded Baked Potato Salad delivers comfort in each creamy, bacon-studded bite. Hearty potatoes mingle with crisp bacon, sharp cheddar, and green onions, creating a crowd-pleasing side dish you’ll crave at summer gatherings.
Ingredients
Scale
Main Ingredients:
- 4 pounds (1.8 kg) Russet potatoes
- 8 slices cooked bacon, chopped, divided
- 1 ½ cups shredded sharp cheddar cheese
Dairy and Creamy Ingredients:
- 1 ¼ cups sour cream (use full-fat for a creamier texture, or light for fewer calories)
- ½ cup mayonnaise (any type)
Seasoning and Flavor Enhancers:
- ¼ cup pickle juice
- 2 tablespoons finely chopped pickles
- 1 tablespoon ranch seasoning
- 2 teaspoons yellow mustard
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup thinly sliced green onions, plus more for serving
Instructions
- Heat the oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper.
- Thoroughly wash the potatoes and use a fork to puncture multiple holes across their surface, allowing steam to escape during roasting.
- Roast the potatoes in the preheated oven for approximately 50 to 60 minutes, or until they become tender when pierced with a fork. Remove and let them cool for 15 to 20 minutes.
- Carefully peel the cooled potatoes and chop them into uniform 1-inch cubes, allowing some natural crumbling for texture variation.
- Drizzle the potato cubes with pickle juice, ensuring each piece is lightly coated. Allow the potatoes to absorb the tangy liquid for 30 to 45 minutes at room temperature.
- In a separate mixing bowl, whisk together sour cream, mayonnaise, finely chopped pickles, ranch seasoning mix, Dijon mustard, kosher salt, and freshly ground black pepper until the dressing becomes smooth and well-integrated.
- Gently fold the creamy dressing into the marinated potato cubes, ensuring even distribution without mashing the potatoes.
- Incorporate most of the crispy bacon pieces, shredded cheddar cheese, and thinly sliced green onions into the potato mixture, reserving a small portion for garnishing.
- Cover the potato salad and refrigerate for a minimum of 1 hour to allow flavors to meld and develop.
- Before serving, sprinkle the reserved bacon bits and green onions on top for added crunch and visual appeal.
Notes
- Pickle juice adds a zesty surprise when splashed over warm potatoes, infusing each bite with tangy goodness.
- Russet potatoes crumble perfectly, transforming the salad into a delightful baked potato experience.
- Homemade ranch seasoning elevates the flavor profile, bringing a burst of herby excitement to every forkful.
- Sprinkle generous amounts of cheese, crispy bacon, and green onions to create a loaded potato sensation.
- Overnight refrigeration allows ingredients to mingle and develop deep, mouthwatering flavors that will impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg