Potato salad is such a summer staple, making appearances all season from BBQs to picnics and everything in between. Besides being a relatively quick and easy salad to make, we absolutely love its versatility.
In this Loaded Potato Salad recipe, we’ve taken the idea of the twice baked potato loaded with delicious ingredients like bacon, green onion & sour cream, and flipped it on its head. We’ve put together the healthier version of this kind of recipe, using heart-healthy turkey bacon, alongside a touch of shredded marble cheese, green onions, and a delectable Chipotle-Ranch dressing with just a hint of smokiness.
The result? An amazingly delicious and unique potato salad recipe that mirrors everything you love about the classic potato salad recipe. You can always swap out the turkey bacon for the real deal if you aren’t worried about calories, but this recipe will ensure that you eat well, and get in some veggies!
Did you know that there’s such a thing as choosing the wrong potato for a potato salad? We read this great article on The Kitchn on potato salad, here are some of their tips that we found helpful in making the perfect potato salad:
-Choose the right potatoes: Russets (baking potatoes) are the worst because of the starch level. You’ll want to use potatoes that are more waxy in nature like red, Yukon gold and fingerling potatoes (we use red potatoes in this recipe!)
-Start your potatoes in cold, salted water for a more even cook
-Cook potatoes just until fork tender to avoid over- or under-cooking your potatoes; usually about 12 minutes depending on the size of the cubed potato
-Wait to apply creamy dressing until at least 30 minutes after potatoes have cooled to avoid a greasy melting effect from the mayo. Vinaigrettes are fine to go on right away
Will you be trying out our Loaded Potato Salad recipe?