Loaded Baked Potato Salad

Ingredients

Equipment Needed

• •Large mixing bowl
• •12-inch skillet
• •Large serving bowl

Instructions

1. 1

   Bake the potatoes

   Preheat your oven to 400°F. Scrub the potatoes under cold running water, removing any dirt from the eyes and crevices. Pierce each potato several times with a fork. This allows steam to escape and prevents unfortunate explosions. Place potatoes directly on the oven rack with a sheet pan below to catch any drips. Bake until a knife slides through the center with no resistance, 50 to 60 minutes depending on size.

   Baking rather than boiling is not negotiable here. Boiled potatoes absorb water and turn your salad into a soggy disappointment. Baked potatoes have concentrated flavor and better texture.
2. 2

   Cook the bacon

   While the potatoes bake, lay bacon strips in a single layer in a cold large skillet. Starting in a cold pan allows the fat to render slowly, producing crispier, more evenly cooked strips. Set over medium heat and cook, flipping occasionally, until deeply browned and crisp throughout, 12 to 15 minutes. The bacon should shatter when bent, not flex. Transfer to a paper towel-lined plate. Reserve two tablespoons of the rendered fat.

3. 3

   Make the dressing

   In a large mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, garlic powder, salt, pepper, and the two tablespoons of reserved bacon fat. The bacon fat is your secret weapon. It carries flavor in a way nothing else can and helps the dressing cling to the warm potatoes. Taste and adjust the seasoning. The dressing should be slightly more assertive than you think, as the potatoes will mellow everything.

4. 4

   Cut the warm potatoes

   When potatoes are cool enough to handle but still quite warm, cut them into generous 1-inch chunks. Leave the skins on. Those skins hold nutrients, add texture, and look honest. Some pieces will crumble at the edges. That's desirable. Those ragged bits will absorb dressing and create pockets of intense flavor throughout the salad.

   Work quickly while the potatoes are warm. Warm potatoes absorb dressing far better than cold ones. This is the difference between a good potato salad and a great one.
5. 5

   Dress the potatoes

   Add the warm potato chunks to the bowl with the dressing. Use a large rubber spatula to fold gently, coating every piece without mashing them into paste. Some chunks will break. Let them. Others should remain intact, giving you varied textures in every bite. Let the dressed potatoes sit for ten minutes at room temperature, allowing the flavors to meld.

6. 6

   Add the loaded toppings

   Chop or crumble the cooled bacon into rough half-inch pieces. Reserve about a quarter of the bacon, a quarter of the cheese cubes, and a couple tablespoons of chives for garnish. Fold the remaining bacon, cheese, chives, and green onions into the potato mixture. Be gentle. You want distinct pockets of each ingredient, not a homogeneous mass.

7. 7

   Season and serve

   Taste the salad. Potatoes absorb salt like nothing else, so you'll likely need more. Add salt in small increments until the flavors brighten. Transfer to your serving bowl and scatter the reserved bacon, cheese, and chives across the top in a generous cascade. Serve at room temperature for maximum flavor, or refrigerate and bring out thirty minutes before serving.

   Cold dulls flavor. If you've refrigerated the salad, taste it again before serving and adjust the seasoning. You may need another pinch of salt or splash of vinegar to wake it back up.

Chef Tips

• •Russet potatoes are essential. Their starchy, fluffy texture absorbs dressing beautifully and creates that loaded baked potato quality. Waxy potatoes like red or Yukon Gold won't give you the same result.
• •Cube your cheddar by hand rather than shredding it. Those little nuggets of cheese create surprise pockets of sharpness throughout, rather than disappearing into the dressing.
• •The bacon must be thick-cut and cooked until properly crisp. Thin bacon turns limp and sad within hours. Thick bacon maintains its crunch even the next day.
• •For a smokier flavor, use smoked cheddar or add a quarter teaspoon of smoked paprika to the dressing. The American palate loves smoke.

Advance Preparation

• •The bacon can be cooked up to three days ahead and refrigerated. Crisp it briefly in a skillet before adding to restore its crunch.
• •The dressing can be made one day ahead and refrigerated. Bring to room temperature before using.
• •The complete salad holds beautifully for two days refrigerated. Reserve garnishes and add them fresh just before serving.
• •For potlucks, transport the salad cold in a cooler and let it warm to room temperature for 20-30 minutes before serving for best flavor.

Frequently Asked Questions

Nutrition Information

1 serving (about 465g)