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!
PrintLoaded Potato Salad: Prepare to Be Obsessed!
- 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
- 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
- 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.
- Cool Potatoes: Drain and rinse potatoes under cold water, and set potatoes aside to cool to room temperature.
- 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.
- Combine Potatoes and Dressing: Toss the cooled potatoes with the sour cream mixture until evenly coated.
- Add Loaded Ingredients: Stir in the shredded cheddar cheese, chopped bacon, and fresh chives until evenly combined.
- 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