Alright, folks, buckle up because we’re about to dive headfirst into the creamy, dreamy world of Loaded Potato Salad! This isn’t your grandma’s boring potato salad. We’re talking tender, bite-sized potatoes, tangy sour cream, crispy bacon, and melty cheddar—all mixed into one glorious bowl of deliciousness. Perfect for picnics, barbecues, or just a Tuesday night craving, this salad is about to become your new go-to.

Why You’ll Love This Recipe

  • Seriously Loaded: We’re not skimping on the good stuff! Bacon, cheese, and all the fixings make this a flavor explosion.
  • Quick and Easy: You can whip this up in no time, making it perfect for last-minute gatherings.
  • Crowd-Pleasing: Everyone loves a good potato salad, and this one takes it to the next level.
  • Totally Customizable: Add your favorite toppings and mix-ins to make it your own.

Ingredients You’ll Need

  • Yellow baby potatoes: Tender and creamy, they’re perfect for potato salad. Dice them small for even cooking!
  • Sour cream: Adds tanginess and creaminess. Don’t use low fat, you want the creamy tang!
  • Mayonnaise: Adds richness and binds the salad together.
  • Cheddar cheese: Sharp and melty, it adds a delicious cheesy flavor.
  • Garlic powder: Adds a savory, aromatic note.
  • Onion powder: Adds a subtle, sweet onion flavor.
  • Kosher salt: Enhances all the flavors.
  • Ground black pepper: Adds a touch of warmth and spice.
  • Cooked bacon: Crispy and salty, it’s the star of the show. Don’t be shy with the bacon!
  • Chives: Fresh and vibrant, they add a mild oniony flavor.
  • Parsley: Fresh and bright, it’s perfect for garnish.

Variations

  • Spicy Kick: Add diced jalapeños or a dash of hot sauce for some heat.
  • Herb Garden: Mix in fresh dill, thyme, or rosemary for an herbaceous twist.
  • Veggie Boost: Add diced celery, bell peppers, or red onion for extra crunch and flavor.
  • Egg-cellent Addition: Add hard-boiled eggs for extra protein and creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Loaded Potato Salad

Step 1: Cook the Potatoes

Add diced potatoes to a large pot of salted boiling water. Cook until tender, about 10 minutes. Drain and rinse with cold water, then set aside to cool.

Step 2: Make the Dressing

In a medium bowl, mix together sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.

Step 3: Combine the Ingredients

Toss the cooled potatoes with the sour cream mixture until evenly coated.

Step 4: Add the Load

Stir in the shredded cheddar cheese, chopped bacon, and fresh chives until well combined.

Step 5: Chill and Serve

Adjust seasoning, garnish with parsley, and chill in the refrigerator for an hour before serving.

Pro Tips for Making the Recipe

  • Cool Potatoes Thoroughly: Make sure the potatoes are completely cooled before adding the dressing to prevent it from becoming runny.
  • Crispy Bacon is Key: Cook the bacon until crispy for the best texture and flavor.
  • Taste and Adjust: Don’t be afraid to taste and adjust the seasoning to your liking.
  • Chill Time: Chilling the salad for at least an hour allows the flavors to meld and intensify.

How to Serve

This potato salad is perfect:

  • At barbecues and picnics: It’s a classic side dish that everyone loves.
  • With grilled meats: It complements burgers, chicken, and steaks perfectly.
  • As a side for sandwiches: It adds a creamy, flavorful element to any meal.
  • Straight from the bowl: Let’s be real, it’s delicious on its own!

Make Ahead and Storage

Storing Leftovers

Store leftover potato salad in an airtight container in the refrigerator for up to 3-5 days.

Freezing

Freezing is not recommended as the texture of the potatoes and dressing will change.

Reheating

This salad is best served cold, so no reheating needed!

FAQs

1. Can I use a different type of potato?

Yes, you can use red potatoes or Yukon Gold potatoes. Just make sure to dice them into bite-sized pieces.

2. Can I make this salad lighter?

Absolutely! Substitute nonfat Greek yogurt for sour cream and use turkey bacon.

3. Can I add other toppings?

Of course! Feel free to add your favorite toppings like diced pickles, olives, or red onion.

4. Can I make this a day ahead?

Yes, this salad can be made a day in advance. Store it in the refrigerator until ready to serve.

Conclusion

This Loaded Potato Salad is a guaranteed crowd-pleaser that’s easy to make and bursting with flavor. So, grab your ingredients and get ready to whip up a salad that will have everyone coming back for seconds. You’re going to love it!

Print
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Loaded Potato Salad: Prepare to Be Obsessed!

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 scoops 1x
  • Category: Side-dishes, Salads
  • Method: Boiling, Mixing
  • Cuisine: American
  • Diet: Gluten Free

Description

This Loaded Potato Salad is a creamy, flavorful dish that combines tender yellow potatoes with tangy sour cream, crispy bacon, melty cheddar cheese, and fresh herbs. Perfect for picnics, barbecues, or as a flavorful side dish, this recipe is easy to make and sure to be a hit.


Ingredients

Units Scale
  • 3 lbs yellow baby potatoes, washed and diced into bite-size pieces
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 8 slices cooked bacon, chopped or crumbled
  • 3 Tbsp chives, fresh chopped
  • 2 Tbsp parsley, fresh chopped (for garnish)

Instructions

  1. Cook Potatoes: Add potatoes to a large pot of salted boiling water over medium-high heat, reduce to a simmer and cook until tender, about 10 minutes.
  2. Cool Potatoes: Drain and rinse potatoes under cold water, and set potatoes aside to cool to room temperature.
  3. Make Dressing: While the potatoes are cooling, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a medium-sized mixing bowl.
  4. Combine Potatoes and Dressing: Toss the cooled potatoes with the sour cream mixture until evenly coated.
  5. Add Loaded Ingredients: Stir in the shredded cheddar cheese, chopped bacon, and fresh chives until evenly combined.
  6. Season and Chill: Adjust salt and pepper to taste, and garnish with fresh parsley. Chill in the refrigerator for an hour before serving.

Notes

  • Store leftovers in an airtight container for up to 3-5 days.
  • This dish can be made a day in advance.
  • For a lighter calorie version, substitute sour cream with nonfat Greek yogurt, and bacon with turkey bacon.

Nutrition

  • Calories: 300
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 40mg

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