Loaded Baked Potato Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Loaded Baked Potato Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Loaded Baked Potato Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (PICTURED BELOW)
• jackie deckard, solsberry, indiana
• I revamped my mother’s potato salad recipe to
• taste more like baked potatoes with all the fixin’s,
• which I love. It’s now the most requested dish at
• family gatherings. When taking it to an event,
• simply mix up the creamy dressing and combine
• it with the warm side dish onsite.
• 5 pounds small unpeeled red potatoes,
• cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 hard-cooked eggs, chopped
• 1 pound sliced bacon, cooked and
• crumbled
• 2 cups (8 ounces) shredded cheddar
• cheese
• 1 sweet onion, chopped
• 3 dill pickles, chopped
• 1-1/2 cups (12 ounces) sour cream
• 1 cup mayonnaise

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

2 to 3 teaspoons prepared mustard 1 Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper

Step 2: Technique & Execution

Bake, uncovered, at 425° for 40-45 minutes or until tender

Step 3: Technique & Execution

Cool in pan on a wire rack. 2 In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles

Step 4: Technique & Execution

In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat

Step 5: Technique & Execution

Serve immediately

Step 6: Technique & Execution

Yield: 20 servings