Loaded Baked Potato Salad: The Perfect Leftovers Side Dish

Loaded Baked Potato SaladI don't know about you, but after all of the holiday cooking and baking, I'm looking for low-key meals this week. Sandwich night just might happen more than once  as we head into the new year. Here's a phenomenal side dish that goes well with any leftover ham or turkey you may have or with anything else for that matter.

It's Loaded Baked Potato Salad adapted from Wanna Be a Country Cleaver, and it's delicious. The great thing about it is that you can adjust it not just to suit your individual tastes, but also for fat content as well. For example, I substitute low-fat mayonnaise, turkey bacon, and low-fat cheese for the real deals. And it's great to make ahead and have on hand for people to help themselves if you're still hosting company too.


Loaded Baked Potato Salad

1 ½ lbs. Red Potatoes, cut into ¾” chunks – peel half of the potatoes, leave skin on other half.
1 oz. Hidden Valley Ranch Dip Mix packet
¾ c. Low-Fat Sour Cream
¼. c. Mayonnaise
½ tsp. Garlic, minced
½ tsp. Ground Pepper
1 tsp. Dijon Mustard
2 tsp. Minced Cilantro (optional)
¾ c. Shredded Cheddar Cheese
5 slices Bacon, cooked and chopped
2 Tablespoons minced chives

In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.

Drain potatoes and place on a lined baking sheet. Immediately sprinkle with the packet of ranch dip and fold the potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.

In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.

When the potatoes are cool, combine with sour cream mixture.

Fold in cheese and bacon.

Top with chives, then allow to chill for two hours so flavors meld.

Image via Wanna Be a Country Cleaver

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