Loaded Baked Potato Salad

Loaded Baked Potato Salad
Father's Day is quickly approaching and I have already been thinking about recipes! Since Father's Day is also the first day of summer the ideas have kind of been merging and with that in mind I had a perfect recipe, a loaded baked potato salad that is prefect both for summer and for dad! I first came across the idea for a loaded baked potato salad (not to be confused with a loaded baked potato potato salad) on Lemon Tree Dwelling and I pinned it right away because I am always looking for salads for dinner recipe ideas for the summer and this one is great! The baked potato part of this salad comes from the baked potato 'chips' and continues with the loaded baked potato flavours with the cheddar cheese, bacon, green onions and a sour cream and chive based dressing. This salad is super easy to make and it is sure to satisfy dad with all of his favourite baked potato flavours!

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Loaded Baked Potato Salad
Feel free to add some crumbled blue cheese!

Loaded Baked Potato Salad
A fried egg with a runny egg yolk is also an amazing addition!

Loaded Baked Potato Salad
Loaded Baked Potato Salad

Loaded Baked Potato Salad

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A salad with all of the flavours of loaded baked potatoes including bacon, cheddar cheese and a sour cream and chive dressing!

    For the salad:
  • 2 pounds potatoes, sliced 1/8 inch thick
  • 1 teaspoon oil
  • salt, pepper and cayenne to taste
  • 4 strips of bacon
  • 6 cups lettuce, sliced
  • 1 cup tomato, diced
  • 1/2 cup cheddar cheese, shredded
  • 2 green onions, sliced
  • For the dressing:
  • 2 tablespoons sour cream or greek yogurt
  • 2 tablespoons buttermilk
  • 1 tablespoon chives, chopped
  • 1 small clove garlic, grated
  • 1 teaspoon lemon juice or white vinegar
  • salt and pepper to taste
    For the salad:
  1. Place the potato slices on a greased baking sheet, spray with oil, season with salt and pepper and bak in a preheated 400F/200C oven until lightly golden born on both sides, about 6-8 minutes per side, before letting cool.
  2. Meanwhile cook the bacon until crispy and set it aside on paper towels to drain before crumbling it.
  3. Assemble the salad, toss with dressing and enjoy.
  4. For the dressing:
  5. Mix everything well.

Option: Add crumbled blue cheese.
Option: Top with a fried egg!
Nutrition Facts: Calories 297, Fat 10.3g (Saturated 4.9g, Trans 0), Cholesterol 25mg, Sodium 306mg, Carbs 41.6g (Fiber 6.8g, Sugars 5.3g), Protein 11.1g
Nutrition by: Nutritional facts powered by Edamam


Maria said...

My boys love bacon, this will be perfect for them!

Gaby said...

It's so bright and beautiful, and the egg….!!

Bobby DoTube said...

As a dad and granddad I would love to have this for my fathers day lunch! http://bobbydotubeproductions.blogspot.com/

Ulei presat la rece said...

Wow! Amazing colors!

Jennifer said...

That looks so yummy!!! I'm gonna invite the girls over for dinner and try this gorgeous salad. Thanks for sharing :)

Cathy Trochelman said...

Looks delicious, Kevin! Thanks so much for the shoutout!

Melissa Cantrell said...

I think my dad would have loved this salad. It's very manly with the bacon and potatoes. The dressing to me reminds me of a Green Goddess dressing. I liked that the potatoes were baked. I think that's much healthier than fried. I'm not crazy about the egg though. It's not Kosher to have runny eggs. I prefer my eggs cooked, but that's just me. Other people on here seem to like the runny eggs. Great recipe.

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