Category: Side Dishes & Salads

Olive Garden Salad Mix (Copycat Recipe)

Yes, yes I do like freshly grated Parmesan on my copycat recipe of the Olive Garden salad mix. I don’t hide it. I’m not ashamed of it. Keep it coming, keep grating and don’t expect me to say ‘stop’ any time soon! Now, I love the rest of the salad too. The crunchy crisp greens. Tomatoes. Croutons. Red onions. And my two favorites: large black olives and pepperoncini. All lightly dressed in Olive Garden’s signature Italian dressing!

Olive Garden Salad Mix (Copycat Recipe)

A Great Salad In No Time

This is the easiest way I know to make a fantastic salad in no time. We actually had this as a main dish for dinner. I roasted a few chicken breasts, sliced them, and served them on top of the salad. It made for a great, healthy dinner! Whether served as a side salad or amped up with other toppings, the base recipe for this copycat recipe Olive Garden salad mix is a winner!

When it comes times for dressing, I like to put mine in these little sauce dipping cups. They’re great for not only salad dressing, but also for holding dipping sauces for treats like nuggets, tenders, veggies and my favorite, chicken wings!

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Also try my copycat of the Santa Fe chicken salad from Max and Erma’s.

Copycat Olive Garden Salad Mix
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5 from 1 vote

Olive Garden Salad Mix (Copycat Recipe)

Whether served as a side salad or amped up with other toppings, the base recipe for this copycat Olive Garden salad mix is a winner!
Course Salad
Cuisine American
Keyword copycat, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 34kcal
Author Inspired by a recipe from CopyKat

Ingredients

Instructions

  • Place your salad bowls, plates or whatever you plan on using for serving into the fridge for at least 30 minutes before serving time.
  • Open salad package and empty the contents into a large bowl.
  • Add the onion, olives, pepperoncini, croutons, tomato slices and croutons.
  • Drizzle with some dressing (don't flood it) and then toss gently to coat everything in the dressing.
  • Serve with freshly grated cheese over the top.

Notes

Best served fresh.

Nutrition

Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

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Creamy Garlic Parmesan Brussels Sprouts

Well, I’m done. Done trying out new recipes for Brussels sprouts. Done chasing the perfect way to cook them. Sure, I’ve got several really great recipes, but I never dream about them at night. Nothing that I’d wake up at 2am for, reaching for phone and adding the ingredients to my shopping list. Until now. These creamy garlic Parmesan Brussels sprouts are just delicious. And really, they should be. They use just about every scrumptious ingredient you can find. Like bacon. And cream. And cheese, garlic… the list goes on. But do not worry, you still taste the Brussels sprouts. They aren’t lost in there.

Creamy Garlic Parmesan Brussels Sprouts

Great Just Like It Is

The recipe below for creamy garlic Parmesan Brussels sprouts is exactly how I made this dish the first time. And we loved it. The second time I made it with slightly less cheese. And it was still fantastic. It’s not like I was on a health kick all of a sudden, I just wanted to try it with less cheese and it was great. You might want less cheese too. Or more.

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I used my big ole trusty Dutch oven to make this dish. It does a great job browning the sprouts thanks to its nice consistent heat.

Creamy Garlic Parmesan Brussels Sprouts
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4 from 1 vote

Creamy Garlic Parmesan Brussels Sprouts

Well, I’m done. Done trying out new recipes for Brussels sprouts. Done chasing the perfect way to cook them. Sure, I’ve got several really great recipes, but I never dream about them at night.
Course Side
Cuisine American
Keyword Brussels sprouts, creamy garlic, garlic Parmesan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 267kcal
Author Inspired by a recipe from Cafe Delites

Equipment

Ingredients

  • 8 slices bacon
  • 2 tablespoons unsalted butter
  • 2 pounds Brussels sprouts rinsed, stems cut off, any loose leaves removed
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 5 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon water
  • â…“ cup mozzarella shredded
  • ¼ cup parmesan cheese grated

Instructions

  • Preheat oven to 375 F.
  • In a large skillet (a Dutch oven works great), fry the bacon over medium-high heat until just crispy. Remove to a paper towel-lined plate.
  • Remove all but 2 tablespoons of the oil left in the skillet.
  • Add the butter (careful, or it'll splatter) and melt.
  • Add the Brussels sprouts and season generously with salt and pepper.
  • Cook until the sprouts brown slightly along the edges, stirring occasionally.
  • Add the garlic and reduce the heat to low. Cook, stirring, for 1 minutes.
  • Add the cream and stir. Simmer, stirring for 3-4 minutes.
  • Make a slurry by stirring together the cornstarch and batter. Slowly stir it into the skillet. Bring the mixture to a simmer, stirring, until it's the desired thickness.
  • Crumble the bacon into the skillet.
  • Spray a 9" x 9" pan with nonstick spray. Pour in the Brussels sprouts and spread out evenly.
  • Top with the cheeses.
  • Bake 15 minutes or until hot and bubbly.

Notes

These are also great made with pepper jack cheese for a nice spicy kick.

Nutrition

Calories: 267kcal | Carbohydrates: 13g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 127mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 97mg | Calcium: 141mg | Iron: 2mg

Nutritional values are approximate.

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The Works Baked Potato

Mmmmmm. Simple, but oh so good! The Works baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas. I used to eat at Hog’s Breath regularly. Man, did they have great baked potatoes. Sadly, the Hog’s Breath Eatery has closed. That means I have to make more baked potatoes like this one at home instead of saving up my cravings for the next time I go to Fayetteville.

The Works Baked Potato

The Perfect Dinner. Really.

I have no problem admitting that for me, The Works baked potato makes the perfect main dish. Not a side, nope. Although you could certainly do that. But you grab a big enough baker and load it up, you’ve got a great dinner. There’s nothing fancy going on here, just a good, fast, easy baked potato.

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If you’re having trouble getting the insides of your potatoes done the way you want them, try some potato nails. They get the heat deep inside. I always use them when I’m grilling my potatoes to make sure they come out perfectly every single time.

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Also try my cheesy broccoli baked potatoes.

The Works Baked Potato
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5 from 1 vote

The Works Baked Potato

I have no problem admitting that for me, The Works baked potato makes the perfect main dish. Not a side, nope. Although you could certainly do that.
Course Main or Side
Cuisine American
Keyword baked, potatoes
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 695kcal
Author Mike

Ingredients

Instructions

  • Split the potatoes along the tops.
  • Divide the remaining ingredients between the potatoes.

Notes

Serve immediately.

Nutrition

Calories: 695kcal | Carbohydrates: 72g | Protein: 19g | Fat: 39g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 931mg | Potassium: 1739mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 74mg | Calcium: 342mg | Iron: 4mg

Nutritional values are approximate.

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Martin’s Broccoli Salad

I was looking for a salad for lunches for the work week. Something that would hold up, and wouldn’t get soggy yucky. Something with some crunch. And of course, something yummy. I found that and more in Martin’s broccoli salad. This is great stuff here. It’s perfect for packing for lunch, a picnic, and even served as a side dish with dinner.

Martin's Broccoli Salad

Get Cheesy With It

I’ve made Martin’s broccoli salad a number of times now. I generally follow the recipe to a ‘T’. But I have been known to use different cheese (I love it with pepperjack). Or different nuts (roasted walnuts are fantastic). I thought about making it with cauliflower instead of broccoli. I think I’ll try that next! No matter what, you can’t go wrong with this recipe, even if you make it your own by changing it up a bit!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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The original recipe did call for shredded cheese. I prefer cubed cheese. I think it holds up better to the other chopped ingredients and it doesn’t ‘hog’ all of the dressing.

Also try my tangy broccoli salad.

Martin's Broccoli Salad
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5 from 1 vote

Martin’s Broccoli Salad

This is great stuff here. It’s perfect for packing for lunch, a picnic, and even served as a side dish with dinner.
Course Salad
Cuisine American
Keyword broccoli, salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 10
Calories 281kcal
Author Based on a recipe from Martin’s Bar-B-Que

Equipment

Ingredients

For the dressing

For the salad

  • 1 pound broccoli chopped (I used crowns)
  • ¾ cup cheddar cubed (you can use shredded)
  • ½ cup pecans roasted, chopped
  • â…“ cup dried cranberries sun-dried
  • ¼ cup green onions chopped
  • 3 slices bacon cooked, chopped

Instructions

  • Whisk together all of the dressing ingredients in a large bowl.
  • Add in the salad ingredients and stir gently to coat.

Notes

Always stir before serving.

Nutrition

Calories: 281kcal | Carbohydrates: 15g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 211mg | Potassium: 191mg | Fiber: 2g | Sugar: 12g | Vitamin A: 412IU | Vitamin C: 41mg | Calcium: 90mg | Iron: 1mg

Nutritional values are approximate.

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Cedar-Plank Asparagus

I am a huge fan of cooking on cedar planks. From sides to main dishes to desserts, I love the flavor and aroma of cedar. I don’t go crazy with the cedar aroma or flavor. I char the planks just enough to add a hint of the wood to whatever I’m cooking. It adds something different to grilled foods. Like these cedar-plank asparagus. Easy as can be to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor. And yes, just a hint of cedar sets these apart from just having grilled them.

Cedar-Plank Asparagus

Have Them Your Way

You can easily change the flavor of your cedar-plank asparagus by changing the seasonings or using infused olive oil instead. I sometimes like to add a good pinch of red pepper flake for a bit of heat. Lemon-infused oil adds a great citrus flavor. A few roasted pecans or walnuts add crunch and well, nuttiness. You can’t mess these up. Just don’t overcook them.

I like to cook with cedar on my Weber grills. They last forever.

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Also try my cedar-plank sweet corn and my cedar-plank green beans.

Cedar Planked Asparagus
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5 from 1 vote

Cedar-Plank Asparagus

Easy as cedar-plank asparagus are to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor.
Course Side
Cuisine American
Keyword asparagus, cedar plank
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 40kcal

Equipment

Ingredients

  • 1 pound asparagus
  • 3 tablespoons olive oil use flavor-infused oil if you wish
  • 1 fresh lemon thinly sliced
  • ½ teaspoon ground black pepper plus more for serving
  • ½ teaspoon kosher salt plus more for serving
  • Parmesan cheese shaved, for topping

Instructions

  • Soak cedar plank in water for 30 minutes to 1 hour.
  • Meanwhile bend asparagus stem until it breaks. This will remove the fibrous part.
  • Toss the asparagus with lemon slices, oil, pepper and salt.
  • Transfer plank to the grill over medium heat and top with the asparagus. Grill 20-30 minutes or until the asparagus is the desired tenderness.
  • Serve with shaved Parmesan and sprinkled with more salt and pepper, to taste.

Notes

You can use this recipe for other vegetables, too!

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 387mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 3mg

Nutritional values are approximate.

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Homemade Taco Salad Bowls

I cannot find pre-made taco salad bowls anywhere. I’ve checked every grocery store within 200 miles of our house. Ok, well, maybe 5 miles but still, they’re nowhere to be found! A quick Google search was needed. I came upon a video from Food Wishes. It is the best (BEST!) step-by-step approach to making your own salad bowls at home! So I did it too and these homemade taco salad bowls were fantastic. Perfectly crunchy, not oily and just the right size for our taco salad dinner (using my slow cooker taco meat)!

Homemade Taco Salad Bowls

Tortilla Size Is Important

I used 8″ flour tortillas when making homemade taco salad bowls. They fit perfectly around 4″ ramekins to get their shape. If you’re after a bigger salad bowl, you’ll obviously need bigger tortillas. And bigger ramekins. You can’t fit a 10″ or 12″ tortilla around a 4″ ramekin, so plan ahead!

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Oh, and only flour tortillas will do for this approach.

You’re gonna need something to go into your salad bowls! Start with my slow cooker taco meat!

Homemade Taco Salad Bowls
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4 from 1 vote

Homemade Taco Salad Bowls

I cannot find pre-made taco salad bowls anywhere. I’ve checked every grocery store within 200 miles of our house. So I made my own!
Course Main
Cuisine American
Keyword homemade, taco bowls
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 90kcal
Author Based on a video from Food Wishes

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Brush the tortillas with oil on both sides.
  • Place ramekins upside down on a baking sheet.
  • Cover with the tortillas.
  • Gently push down on the sides to shape the tortilla around the ramekin.
  • Tear off 2 8" x 16" pieces of foil.
  • Fold in half to form an 8" x 8" rectangle.
  • Place on top of the tortilla and press down all sides. The foil will keep the tortilla shaped like a bowl.
  • Flip over the ramekins.
  • Transfer to the oven and bake for 5 minutes.
  • Carefully remove the ramekins from the bowls.
  • Bake for 5 more minutes.
  • Remove the tortilla from the foil.
  • Carefully remove tortilla from foil.
  • Flatten out the foil and place bowl on top.
  • Bake another 8-10 minutes or until browned and crispy.
  • Flip bowls upright and bake another 3-5 minutes.
  • Remove to a wire rack to cool before using.

Notes

Bowls will become crispy as they cool.

Nutrition

Calories: 90kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

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KFC Potato Wedges (Copycat Recipe)

These copycat recipe KFC potato wedges could easily be the most dangerous side dish ever made. There’s no way you could make too many of these. There’s no way you’d ever have any leftovers. They are absolutely divinely yummy. Crunchy on the outside. Creamy on the inside. Absolutely packed with flavor. Could I eat this as a main dish? Probably. They’re so good I could easily forget whatever else I made for dinner. Burgers. Hot dogs. Dunno. I can’t remember. But these potatoes? These I remember!

KFC Potato Wedges (Copycat Recipe)

You Can Skip The Ketchup

Trust me, serving ketchup or any other dipping sauce with these copycat recipe KFC potato wedges is just about a waste of time. They’re delicious right off the plate, nothing added. They are by far my favorite potato side, and that’s saying a lot because up until now I dreamed about baked potatoes almost nightly. Well, they’ve been replaced with these wedges. Sorry, bakers. But these little bites are so packed with flavor that I just don’t need you any more.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Need The Heat?

Nothing wrong with adding a little kick to these taters. I wouldn’t go crazy with it, though. I am not a fan of potato dishes where I can’t taste the potatoes. I mean, we are having potatoes, right? Shouldn’t I taste them?

For heat I’d go with a pinch, maybe two of cayenne. Or for a little smokiness and heat, chipotle chile pepper.

The poultry seasoning adds a nice savory flavor to these potatoes. But you could swap it for something else. Old Bay is great. Ditto Cajun seasoning. Just go on the lighter side with it and keep some of that potato flavor!

Don’t forget to also make my copycat KFC bean salad!

Copycat KFC Potato Wedges
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5 from 1 vote

KFC Potato Wedges (Copycat Recipe)

These copycat KFC potato wedges could easily be the most dangerous side dish ever made. There’s no way you could make too many of these
Course Side or Appetizer
Cuisine American
Keyword copycat, KFC, potatoes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Calories 287kcal
Author Inspired by a recipe from CopyKat

Equipment

Ingredients

Instructions

  • In a small bowl or pie plate whisk together the milk and egg.
  • In another small bowl or pie plate, whisk together the flour, salt, garlic salt, onion powder, pepper and poultry seasoning, if using.
  • Cut the potatoes into wedges. You want the wedges to be thin and uniform. Try to cut them so they are 3/8" in thickness at the center.
  • Lay a wire rack on top of a large baking sheet.
  • Working in small batches, dip the potatoes first into the flour mixture, then into the milk mixture, and back into the flour again.
  • Transfer to the wire rack.
  • After all of the potatoes have been dredged let them dry for at least 10 minutes.
  • Meanwhile, heat oil to 350 F.
  • Working in batches, fry the potatoes for 5-6 minutes. They will not be quite done or golden brown.
  • Transfer to a wire rack to drain.
  • Once all of the potatoes have been fried the first time, fry them again, but this time for 3-4 minutes or until golden brown and crunch delicious.
  • Transfer to a rack to drain and cool slightly.

Notes

Serve with plenty of ketchup.

Nutrition

Calories: 287kcal | Carbohydrates: 57g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 909mg | Potassium: 823mg | Fiber: 3g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg

Nutritional values are approximate.

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KFC Bean Salad (Copycat Recipe)

I am a big huge fan of vinegary bean salads. Not too vinegary, mind you. But noticeably so. My mom’s recipe is one of my all-time favorites. This copycat recipe of the bean salad you used to be able to get at KFC is just as good as mom’s, if not better. It’s dangerously similar, but with a twist: green bell pepper. Well, you could’ve knocked me down with a feather. How was I to know how much that lil old bell pepper would add to this salad?

Copycat KFC Bean Salad

Perfect For That Family Picnic

This recipe for a copycat KFC bean salad makes a decent-sized batch. Good enough for a family get-together. And it’ll hold up in the heat for a bit too. But it won’t last anyways, because everyone is going to love it. I sure did. Just remember to give it a stir every once-in-a-while so that all the deliciousness gets spread around evenly.

Beans Of Happiness

I have no idea what that means. But the beans in this salad make me happy. They’re not those ‘sad beans’ you sometimes get as a side dish. You know the ones. Overcooked. Overheated. Over-everything’d. These beans are good. Wax beans don’t show up in many dishes around here. They should. They’re really a treat. Maybe it’s the rarity of them that helps contribute to their awesomeness. They sure have found a great place in this salad.

Chill Out

I think it’s important to get this salad really cold before serving. Oh sure, it’s ok served at room temperature. So yeah, take it to that picnic and don’t worry about it sitting on the table for a bit. But I really like it when the vinegary dressing is crazy cold. Man, that’s good stuff!

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Don’t forget to also make my copycat KFC potato wedges, macaroni and cheese and their delicious chicken nuggets!

Copycat KFC Bean Salad
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3.92 from 12 votes

Copycat KFC Bean Salad

This copycat of the bean salad you used to be able to get at KFC is just as good as mom’s, if not better.
Course Salad
Cuisine American
Keyword bean salad, copycat, KFC
Prep Time 15 minutes
Cook Time 12 hours
Servings 14
Calories 177kcal

Equipment

Ingredients

Instructions

  • Place the beans in a large colander. Rinse and drain well.
  • Transfer beans to a resealable container.
  • Add the bell pepper and onion.
  • In a small bowl whisk together the oil, vinegar, sugar, salt and pepper.
  • Add the oil mixture to the beans and stir gently.
  • Cover and refrigerate 12 hours.

Notes

Stir well before serving.

Nutrition

Calories: 177kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 330mg | Potassium: 293mg | Fiber: 4g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 3mg

Nutritional values are approximate.

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Dill Pickle Pasta Salad

If you’re into pickles like I am, you will agree that this is the best pasta salad ever. It’s packed with dill pickle flavor. Not just in the dressing. And not just from the pickle slices. Even the pasta tastes dill-y. Sorry, but yeah, it’s dill-icious. I had to say it. Because I absolutely love this dill pickle pasta salad.

Dill Pickle Pasta Salad

Oh My It’s So Good!

What would I change about this dill pickle pasta salad? Well, I’d not make such a small batch next time, that’s for sure. I’d double it at the very least. I loved this so much. It’s so different than the usual pasta salad. It’d make for a great dish to take to a get-together for sure. Everyone will be pleasantly surprised when they take those first bites!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
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  • A History of Delicious: Our simple…
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This recipe is also another lesson in why you never, ever toss the juice left in your pickle jars once the pickles are gone. Save it. Always. I even ask my neighbors to save theirs for me. If I’m in a bind or just need more, I just order a big ole of jug of it online!

Mount Olive Hamburger Dill Chips Pickles, 24 OZ
Mount Olive Hamburger Dill Chips Pickles, 24 OZ
  • Product Type:Grocery
  • Item Package Dimension:8.89 cm L X 8.89 cm W X…
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Also try my Tuscan pasta salad.

Dill Pickle Pasta Salad
Print Pin
5 from 1 vote

Dill Pickle Pasta Salad

If you’re into pickles like I am, you will agree that this is the best pasta salad ever. It’s packed with dill pickle flavor.
Course Side Dish
Cuisine American
Keyword dill, salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 396kcal
Author Inspired by a recipe from Spend with Pennies

Equipment

Ingredients

For the salad

  • ½ pound medium shells pasta medium sized, not the jumbos
  • ¾ cup dill pickle chips
  • â…” cup cheddar cheese diced
  • 3 tablespoons white onion finely diced
  • 2 tablespoons fresh dill or 1 heaping teaspoon dried, to taste
  • ½ cup pickle juice from the jar (never toss out pickle jar juice!)

For the dressing

Instructions

For the dressing

  • Place all ingredients in a small bowl and whisk until smooth.

For the salad

  • Cook the pasta to al dente per the package instructions.
  • Rinse and drain and transfer to a large bowl.
  • Add the pickle juice to the pasta and toss gently to coat.
  • Let sit for 5 minutes then drain (but do not rinse!).
  • Add in the dressing and stir gently to coat.
  • Place in fridge for at least 1 hour before serving.

Notes

I prefer to let the salad come to near room temperature before serving so that the dressing is not quite as thick.

Nutrition

Calories: 396kcal | Carbohydrates: 32g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 753mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

Nutritional values are approximate.

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Loaded Baked Potato Salad

I’ve made this creamy, tasty, bacony loaded baked potato salad twice now. And I’m not ashamed to admit that the second time I made it, I unintentionally made a boo-boo. I was relying on my (fading) memory, and completely forgot to bake the salad. Well, you know what? It was just as fantastic as the baked version! Either way, I felt like I was biting into a seriously loaded up baked potato (my favorite kind). So hot or cold, dig in!

Loaded Baked Potato Salad

The Perfect Picnic Salad

Just about any potato will do in this loaded baked potato salad, but I tend to use Yukons because they add a very buttery flavor. I also prefer to steam my potato chunks instead of boil them. Tossing and beating and bagging around in a pot is a good way to turn a nice square potato piece into a marble-looking potato in no time.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
  • Real Mayonnaise Made Like Homemade: Time-honored…
  • A History of Delicious: Our simple…
$6.60 Amazon Prime
Buy on Amazon

This recipe uses shredded cheese. I always hand-shred my cheese. It’s so much better than using the pre-shredded stuff!

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Speaking of baked potatoes, try my go-to, never-failed technique for making the perfect baked potato.

Loaded Baked Potato Salad
Print Pin
5 from 1 vote

Loaded Baked Potato Salad

Just about any potato will do in this loaded baked potato salad, but I tend to use Yukons because they add a very buttery flavor. I also prefer to steam my potato chunks instead of boil them. 
Course Side
Cuisine American
Keyword potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 866kcal
Author Mike

Equipment

Ingredients

  • 4 potatoes peeled, cubed
  • 4 potatoes unpeeled, cubed
  • 2 teaspoons Kosher salt
  • 6 slices bacon cooked, chopped, divided
  • 6 green onions chopped, divided
  • 2 cups cheddar cheese shredded, divided
  • 16 ounces sour cream
  • ¼ teaspoon freshly ground black pepper
  • 1 cup mayonnaise

Instructions

  • Bring a pot of salted water to a boil.
  • Add the potatoes and cook until just soft.
  • Drain well.
  • Transfer the potatoes to a large bowl.
  • Add all of the remaining ingredients, reserving some of the crumbled bacon, green onions and cheese.
  • Fold to combine.

To serve cold

  • Refrigerate for 1 hour.
  • Serve topped with reserved bacon, green onions and cheese.

To serve hot

  • Preheat oven to 350 F.
  • Transfer potato mixture to a baking dish.
  • Top with reserved bacon, green onions and cheese.
  • Bake for 10-15 minutes.
  • Add bacon, onions and cheese (reserve some of each for top).
  • Mix with potatoes.
  • Pour into baking dish.
  • Top with reserved cheese, onions, and bacon.
  • Bake 350 for 10-15 minutes (until cheese melts).

Notes

Note: I prefer to steam my potatoes so that they keep their shape better, but boiling them is just fine.

Nutrition

Calories: 866kcal | Carbohydrates: 54g | Protein: 20g | Fat: 64g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1471mg | Potassium: 1425mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1007IU | Vitamin C: 59mg | Calcium: 402mg | Iron: 3mg

Nutritional values are approximate.

Sale
Mueller Pro-Series All-in-One, 12 Blade Mandoline...
Mueller Pro-Series All-in-One, 12 Blade Mandoline…
  • Meal Prep MVP – A practical and innovative way to…
  • 12 Diverse Blades – With nine interchangeable…
$33.96
Buy on Amazon
OXO Good Grips 4 Piece Stainless Steel Measuring...
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  • Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
  • Magnetic handles keep Cups together for storage…
$22.99 Amazon Prime
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