Warm Loaded Baked Potato Salad
In this warm loaded baked potato salad, a steakhouse side is deconstructed to create a potato salad with your favorite baked potato flavors and toppings.
Ingredients
- 3 pounds Yukon Gold potatoes If you're using the smaller potatoes, boil them whole. If you're using the larger potatoes, it's best to halve them to decrease the amount of time it will take to reach fork-tender consistency.
- 1 teaspoon salt Plus about another tablespoon to salt the water used to boil the potatoes.
- 12 ounces bacon
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup thinly sliced green onions Use the white portion of the green onions. Set aside a few pieces of the green section for an optional garnish.
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup milk or plant-based milk
- 8 ounces shredded cheddar cheese 4 ounces mixed into the potato salad and 4 ounces sprinkled on top.
Instructions
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or foil.
- Scrub and Rinse the potatoes. Place them in a large pot and cover them in water and about a tablespoon of salt.
- Cover and bring to a boil. Reduce the heat to medium-low and simmer for about 10-15 minutes or until the potatoes are fork tender. The amount of time it takes to boil your potatoes will vary depending on the size of the potatoes.
- Once tender, remove the potatoes from the water and allow them to cool.
- While the potatoes cool, add the bacon to a baking sheet lined with parchment paper or foil and bake for about 15 minutes or until it's crispy. Remove the bacon from the oven, turn the heat down to 350 degrees and crumble bacon into small pieces and allow it to cool on a paper towel to remove excess bacon grease.
- Add the mayonnaise, sour cream, green onion, smoked paprika, garlic powder, 1/2 teaspoon salt, black pepper, milk, 4 ounces of shredded cheddar, and the bacon crumbles (reserve about 2 tablespoons of crumbled bacon for the topping) to a large bowl and stir to combine.
- Chop the potatoes into 1/2-inch pieces or thin slices. Add the potatoes to the sauce and stir to combine.
- Pour the potato/sauce mixture into a 9x13 casserole dish. Sprinkle the top with the remaining 4 ounces of shredder cheddar and bake at 350 degrees for about 25-30 minutes or until the potato salad is warm and the cheese on top is thoroughly melted.
- Top with the remaining 2 tablespoons of bacon crumbles. Sprinkle about a tablespoon of finely chopped pieces of the green portion of the green onions on top (optional).
Notes
Instant Pot Instructions
To keep prep time down, you can use the instant pot to cook the potatoes. The process is about as easy as it gets. Most instant pots come with a trivet. A trivet is the stainless steel rack that keeps the food above the liquid on the bottom of the inner pot. Place the trivet in the inner pot and pour about 1 - 1.5 cups of water at the bottom. I typically use medium Yukon Gold potatoes and set the instant pot setting to 10 minutes and they come out perfect. That said, I've found that the cooking time can range anywhere from 7-15 minutes depending on the size of the potatoes and the brand of instant pot, so keep that in mind. If your potatoes are on the smaller side, start with 7 minutes and you can always restart if you need to. You'll want to avoid overcooking the potatoes because mushy potatoes will ruin a potato salad and unfortunately you can't fix a mushy potato.
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