Loaded Potato Salad

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Potato salad is a common side dish with barbecue, particularly in the southern United States.

While a simple mayonnaise-based potato salad can’t go wrong, I like to take it up a level and make it loaded.

This is what you’d get if a potato salad and a loaded baked potato had a child.

The end product is a delectable side dish that goes well with any BBQ.

Potato salad: the salad that’s not really a salad

Loaded Potato Salad

The modest potato salad has several varieties.

Perhaps you prefer a mustard-based potato salad over a mayonnaise-based version.

Some people like to add chopped eggs, while others don’t. You may add bacon for a smokey flavor, diced cucumbers for brightness, or even jalapeo and cilantro for a Mexican twist.

The possibilities are endless.

Potato salad is said to have originated in Germany, and it is still a popular German side dish today. Depending on where you go in Germany, you may discover several versions of the meal.

The main difference between German potato salad and American barbecue side dish is that in Germany it is often served hot, but in the United States it is typically served cold or room temperature after being refrigerated for hours.

If you enjoy this, you’ll like my loaded smoked potato skins.

Why does potato salad make for a perfect barbecue side?

I believe potato salad became popular as a barbecue side dish for a variety of reasons. First, it’s quite cheap to manufacture, and you can simply create huge amounts for large groups.

Also, since it is frequently served cold in the US, it can be prepared a day or two ahead of time and kept in the fridge, so you have less to worry about preparation on the day you are serving it, giving you more time to concentrate on the star of the show, the meat!

The final reason I believe potato salad is a great barbecue side dish is because it is creamy and chilled, which helps to balance the spiciness in the meat. I also like to slather some potato salad on a piece of white bread and top it with a slice of brisket; it’s delicious!

Related Smoked Beer Mustard Potatoes

How to make loaded baked potato salad

This Loaded Potato Salad recipe is pretty similar to other potato salad recipes you’ve tried in the past.

dressing, plus all of the other ingredients that make it loaded.Simply boil the potatoes until fork-tender, then toss them with the sauce.

1. Boil the potatoes

When it comes to potatoes, you may use whatever kind you like. I’ve used red potatoes and Yukon Gold potatoes in the past, but for this dish, I like a nice, old-fashioned russet potato.

I believe the russet potato is ideal for this meal since it is a spin on a loaded baked potato, which is normally made with a russet.

To shorten the cooking time, I cut the potatoes into little pieces (about 2 thick).

You could leave the potatoes whole, but I haven’t seen any advantage to doing so; it only tends to take a little longer to make them properly soft.

One of the most contentious issues when it comes to potato salad recipes is whether or not to keep the skin on.

I prefer to leave the skin on since I think it adds texture to the meal, but if you don’t like skin, don’t worry! If you like, you may peel the potatoes before cooking them.

Once the potatoes are fork-tender, drain them and store them on a platter in the fridge for about 30 minutes. This allows the boiling potatoes to cool somewhat before putting the creamy dressing on top, preventing the mayonnaise and cheese from frying when added to the salad.

2. Prepare the dressing

While the potatoes are cooking, whisk together the mayonnaise, sour cream, Dijon mustard, and spice.

Then pour it over your cooled potatoes and toss everything together.

3. “Load” your salad

The last step is what distinguishes this potato salad as loaded, and it’s also where you can get creative!

I like to keep it simple with shredded cheese, crumbled bacon, and chopped green onions, but if you like something else on your potatoes, go for it!

Feel free to experiment with blue cheese crumbles, sliced white onion, bell peppers, jalapeo, or cilantro.

Once your potato salad is ready, place it in the refrigerator for at least 2 hours to enable the flavors to blend.

It may also be refrigerated for up to four days before serving or as leftovers.

What should you serve with Loaded Potato Salad?

Loaded potato salad is a terrific side dish for almost any barbeque entrée, but here are some dishes that go nicely with it:

  • Barbecue Brisket Burnt Ends
  • Smoked Beef Short Ribs
  • Smoked Pulled Beef
  • Smoked Pork Belly
  • Competition-style Pork Butt
  • Competition-style Pork Ribs


How do you make Paula Deen’s potato salad?

2 tablespoons salt.3 cup vinegar (red wine).
Dijon mustard, 2 tbsp.
2 tablespoons mayonnaise.
1 12 cup extra virgin olive oil.
12 cup red onion, minced.
12 cups red potatoes, cubed.
1 cup green bell pepper, chopped.

Should you refrigerate potatoes before making potato salad?

This is the incorrect method and is not food safe. Cooked starch foods, such as potatoes, may harbor germs if not kept refrigerated and cool, or hotter than 140o F. Cool the potatoes after baking or boiling them for potato salad. Refrigerate.

How to improve Costco potato salad?

Adding a little of crunch to a store-bought potato salad may transform its mouthfeel. To provide a delicious crunch, toss in finely chopped red onions, celery, or bell peppers. Red onions and celery are popular additions because they give a nice contrast to the softer potatoes.

Can I boil my potatoes ahead of time for potato salad?

Yes, you may boil potatoes for your potato salad up to 24 hours ahead of time. Simply keep them in an airtight jar in the refrigerator until ready to use.

How does Rachael Ray make potato salad?

Cover the potatoes with stock and enough water to cover by 1 inch. Bring to a boil and simmer for 12 to 15 minutes, or until potatoes are cooked.
In a small mixing bowl, combine the scallions, celery, vinegar, sugar, horseradish, and olive oil.
Season with celery seed, dill, salt, and pepper to taste.

What kind of potatoes are best for potato salad?

Waxy potatoes are often thought to be the ideal for traditional potato salad since they keep their form, don’t need peeling, and have a smooth texture.

Do you rinse potatoes in cold water after boiling?

Because rinsing potatoes helps eliminate extra starch, it is advised that you rinse them before cooking. It is advised that they be promptly washed after boiling to remove any remaining starch. We suggest rinsing with hot water after boiling and rinsing with cold water before boiling.

What is Amish potato salad made of?

The Amish potato salad consists of cooked and diced potatoes, boiled eggs, and chopped pickles. Which are tossed with a dressing made of miracle whip, sweet sugar, acidic vinegar, and mustard. It’s a flavor combination that produces a distinct flavor that many people like.


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