Loaded Potato Salad Recipe
This Loaded Potato Salad is a creamy, tangy, and flavorful dish featuring tender baby potatoes mixed with a rich sour cream and mayonnaise dressing, shredded cheddar cheese, crispy bacon, and fresh green onions. Perfect for picnics, barbecues, or as a hearty side dish, it combines vibrant colors and textures for a crowd-pleasing classic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
Main Ingredients:
- 2 pounds baby potatoes (red and yellow for vibrant color and flavor)
- 1 cup sour cream (for creaminess and tanginess)
- 1/2 cup mayonnaise (adds richness; can substitute with Greek yogurt for a lighter option)
- 1 cup shredded cheddar cheese (for classic loaded flavor)
- 4 slices of crispy bacon, cooked and crumbled (for smoky crunch)
- 1/2 cup green onions, chopped (for freshness and color)
- Salt and pepper to taste (essential for enhancing flavors)
Instructions
- Boil the Potatoes: Wash and place the baby potatoes in a pot, cover them with water, add salt, and boil for 15-20 minutes until they are fork-tender. This ensures the potatoes are cooked through but still hold their shape.
- Prepare the Dressing: In a bowl, whisk together the sour cream, mayonnaise, salt, and pepper. This creamy dressing provides tanginess and richness to the potato salad.
- Combine Ingredients: Drain the potatoes and allow them to cool slightly. Cut each potato into halves or quarters depending on size. Add the potatoes into the dressing bowl along with the shredded cheddar cheese, crumbled bacon, and chopped green onions. Gently fold all the ingredients together to evenly coat without mashing the potatoes.
- Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes before serving. This chilling step allows the flavors to meld and the salad to firm up for a refreshing taste.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add a splash of apple cider vinegar or lemon juice to the dressing for extra tanginess if desired.
- The salad can be made a day in advance and stored covered in the refrigerator.
- Use red potatoes for a firm texture and yellow potatoes for creaminess.
- Make sure bacon is crispy for the best texture contrast.
- Adjust salt and pepper to taste, especially if bacon adds saltiness.
Keywords: Loaded Potato Salad, Potato Salad with Bacon, Creamy Potato Salad, Picnic Recipe, Barbecue Side Dish, Baby Potatoes, Cheddar Cheese Potato Salad
Find it online: https://bitesizedbenny.com/loaded-potato-salad-recipe/
