Description
This Loaded Baked Potato Salad is a flavorful twist on a classic side dish, combining the creamy goodness of a traditional potato salad with the savory flavors of loaded baked potatoes. Perfect for picnics, barbecues, or as a comforting side at any meal.
Ingredients
Units
Scale
Potatoes:
- 6 medium Russet potatoes, scrubbed clean - about 42 oz, 1.2 kg
- 2 tablespoons olive oil (30 ml)
- Salt and black pepper to taste
- 1 tablespoon lemon juice (30g)
Dressing:
- 3/4 cup vegan mayonnaise (180 g)
- 1/4 cup vegan sour cream or unsweetened plain vegan yogurt (60 g)
- 1/2 tablespoon lemon juice (15g), plus more if desired
- 1 tablespoon Dijon mustard (15 g)
- 1 teaspoon garlic powder (3 g)
- 1/2 teaspoon smoked paprika (1.5 g)
- Salt and black pepper to taste
Mix-ins:
- 1 cup vegan cheddar cheese, shredded - 120 g
- 3/4 cup vegan bacon, chopped - 90 g
- 4 green onions, chopped (plus extra for garnish)
- 1/4 cup chopped fresh parsley (15g)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Bake Potatoes: Prick each potato with a fork, rub with olive oil, and bake for about 45 minutes until tender.
- Prepare Potatoes: Let the potatoes cool, peel if desired, chop into pieces, and drizzle with lemon juice.
- Make Dressing: Whisk together vegan mayonnaise, sour cream or yogurt, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Combine Ingredients: Fold the potatoes into the dressing, then add cheese, bacon, green onions, and parsley.
- Chill: Refrigerate for at least 1 hour to enhance flavors.
- Serve: Garnish with extra green onions, bacon, and cheese before serving.
Notes
- Store leftovers in the refrigerator for 3 to 4 days.
- Avoid freezing as the texture may become mushy upon thawing.
