loaded baked potato salad

I can’t say I love the approach of summer, but I do love summertime food.

Today is April 1 (don’t try to play any tricks on me, you ratbastards) which means May is only a few skips of the rock away. Which means Memorial Day, the kickoff of grilling season, pool parties, and me never leaving the AC and praying the tropical systems swerve into the oblivion of the Atlantic. Amen, hallelujah.

But, we’re also talking fresh, feisty warm weather foods. Potato salad is a must as the mercury climbs. My mom makes a classic, creamy blend of eggs and potatoes marinated first in Italian dressing, then tossed in mayo and probably a spice or two. Like her top-notch Thanksgiving stuffing, I tend to pick at it profusely before the shit is even fully done.

I am a fiend for my tofu bacon lately, too: it’s popped up in all its crispy roasted glory on my past two savory dishes. I know vegetarian “bacon” isn’t desired or necessary for everyone, so I invite you to live the regular bacon life if you wish on this Loaded Baked Potato Salad.

This silky bowl of goodness is comprised of velvety Yukon gold potatoes, a rich garlic sauce, plenty of shredded cheddar, green onions, and tofu/regular bacon crumbles atop. A sprinkle of fresh herbs jazzes and freshens up each serving, and you can serve this either warm or cold depending on your preference and your patience level.

My gawd, she’s a BEAUT.

Samwise Would Be Proud

I don’t think I can pronounce potatoes like a normal person. In my head I’m always extending each syllable – PO-TAY-TOES.

Before I start, I must emphasize that baking a batch of tofu bacon will add additional minutes to your prep time, about 30-35 or so. It is a process, but you’ll make far more than you need for this recipe and it is fabulous in BLT sandwiches, with eggs, or crumbled atop various soups. So, I’d call it a worthy detour.

Now, the potatoes. I use Yukon gold because of their buttery texture; it’s just rad in potato salads. Quarter the potatoes and add to a large Dutch oven or soup pot. Cover the potatoes with water and shake in a teaspoon of kosher salt. Bring to a boil, then simmer until the potatoes are fork tender but not enough that they disintegrate (you don’t want them as soft as for mashed potatoes). This will take 10-15 minutes depending on how large your potato pieces are.

Drain the potatoes, then toss back into the pot. Cover and steam 10 minutes. This will soften the potatoes a bit more.

Garlic Breath

While the potatoes boil away, make the garlic sauce. I’ve used this many a recipe before, including in a caprese pasta salad, BLT sliders, and more.

Just mix up vegan or regular mayonnaise, Greek yogurt, lemon juice, minced garlic, and a pinch of salt and pepper. The longer it sits, the garlickier the sauce will become. It’s so good. I spread it on a sandwich this afternoon for lunch.

Now, dump about half of that garlic sauce over the taters along with some shredded sharp cheddar cheese and green onions. Coat that shit real good. Transfer to a serving dish and top with more cheese, more green onions, some fresh basil or chives, and crumbled bacon bits. Lots of ’em.

Divvy it up and serve! Extra dressing won’t hurt, either.

This salad, like I said, also tastes great cold. You can choose to immediately set it in the fridge after assembly (I would recommend adding warm bacon right before serving, but it won’t be shit if you pre-arrange that, too) and let it hang out for a few days to really let those flavors meld. I like it both ways.

As accompaniments, BBQ grilled shrimp or blackened salmon are my favorites! Probably not shocking to you.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Warm weather salads to DEVOUR:

Broccoli “Bacon” Caesar Pasta Salad

Mango Crunch Salad with Spicy Cilantro Ranch

Chipotle Street Corn Dip Pasta Salad

Italian Chopped Olive and White Bean Salad

Creamy Caesar Potato Salad