About the Recipe
This dish combines the best parts of a classic southern potato salad with all the toppings of a hearty loaded baked potato. Easy to bring together and so delicious, this salad might just be the new standard at your cookouts. Plus, it’s the perfect make-aheadside dish! Give this potato salad the chance to sit in the fridge overnight and the flavors will blend beautifully.
Ingredients
4 lb. Russet potatoes
1/4 c.
pickle juice
1 1/4 c.
sour cream
1/2 c.
mayonnaise
2 Tbsp.
finely chopped pickles
1 Tbsp.
ranch seasoning
2 tsp.
yellow mustard
1 tsp.
kosher salt
1 tsp.
ground black pepper
8
slices cooked bacon, chopped, divided
1 1/2 c.
shredded sharp cheddar
1/4 c.
thinly sliced green onions, plus more to serve
Preparation
Preheat the oven to 400˚F.
Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about 1 hour. Let cool for 15 to 20 minutes, or until able to handle comfortably.
Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It’s ok if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about 1 hour.
In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.
Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onions and the remaining 2 tablespoons of bacon just before serving.