This loaded potato salad is a crowd-pleaser! It’s creamy, filled with diced potatoes, crispy bacon, tangy cheese, and fresh green onions, making every bite tasty and fun.
Trust me, I can never resist a bowl of this salad at BBQs. It’s a perfect mix of comfort and flavor, and you might just want to eat it straight from the bowl! 🥔❤️
Ingredients & Substitutions
Baby Potatoes: These are perfect for a creamy potato salad. If you can’t find baby potatoes, you can use regular potatoes. Just cut them into similar-sized chunks for even cooking.
Bacon: I love using crispy cooked bacon for that yummy crunch. If you prefer a vegetarian option, you can substitute it with smoked paprika or tempeh bacon for a similar smoky flavor.
Cheddar Cheese: Shredded cheddar adds a nice cheesy goodness. Feel free to use Monterey Jack, Pepper Jack, or even a dairy-free cheese if you’re looking for alternatives.
Sour Cream & Mayonnaise: Together, they create a rich dressing. You can swap sour cream for Greek yogurt for a tangy twist. For a lighter option, you can reduce the mayo and add more yogurt or use a dairy-free mayo.
Green Onions: These add a fresh kick. If you don’t have green onions, chives work well, or regular onions can be used, but chop them very finely.
How Do I Cook Potatoes Perfectly for Potato Salad?
Cooking the potatoes properly will make a huge difference! First, make sure your potatoes are similar in size before boiling. This way, they cook evenly. Here’s how:
- Put the potatoes in a large pot, cover them with cold, salted water.
- Bring the water to a boil, then reduce to a simmer. Cook for 15-20 minutes until tender but not mushy.
- Test a potato with a fork; it should slide in easily but not fall apart.
- Once cooked, drain them and let them cool slightly before cutting them into quarters. This keeps them from getting mushy!
How to Make Loaded Potato Salad?
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (plus extra for garnish)
For the Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This loaded potato salad recipe takes about 20 minutes of preparation time for cooking and mixing, plus an additional 30 minutes to chill in the fridge. In total, you’ll need about 50 minutes before it’s ready to serve. Perfect for making ahead when you have a gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the baby potatoes in a large pot and cover them with salted water. Bring the water to a boil and let the potatoes cook for about 15-20 minutes or until they are tender when pierced with a fork. Once cooked, drain the water and let the potatoes cool slightly before cutting them into quarters.
2. Make the Dressing:
While the potatoes are cooling, grab a large mixing bowl. Add the sour cream, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Mix everything together until it’s nice and smooth. This will be the tasty dressing for your salad!
3. Combine Potatoes and Dressing:
Once the potatoes have cooled, add them to the bowl with the dressing. Carefully fold the potatoes with a spatula or spoon, ensuring they’re coated in the dressing without breaking them up too much.
4. Add the Extras:
Now, stir in the crumbled bacon, shredded cheddar cheese, and sliced green onions. Mix gently so that all the ingredients are combined but the potatoes stay mostly intact. This will add that loaded flavor we love!
5. Taste and Adjust:
Give your salad a taste! If you think it needs more flavor, feel free to add a bit more salt, pepper, or even vinegar based on your taste. It’s all about making it just right for you!
6. Serve and Chill:
Transfer the loaded potato salad to a nice serving dish. Garnish with extra chopped green onions and a sprinkle of freshly cracked black pepper. This is optional but makes it look extra lovely. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Enjoy your loaded potato salad as a delightful side dish for barbecues, picnics, or any gathering! It’s sure to be a hit!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are great for this recipe, you can also use other varieties like Yukon Gold or red potatoes. Just ensure that the potatoes are cut into similar-sized pieces for even cooking.
How Can I Make This Potato Salad Healthier?
If you’re looking to lighten it up, consider substituting Greek yogurt for the sour cream or using a reduced-fat mayonnaise. You can also add more veggies, like diced bell peppers or celery, for extra crunch and nutrition!
Can I Make This Loaded Potato Salad Ahead of Time?
Yes, this salad is perfect for making ahead! Just follow the recipe, but hold off on adding the bacon until right before serving to keep it crunchy. Store the potato salad in an airtight container in the refrigerator for up to 2 days.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If it looks a bit dry after chilling, stir in a splash of extra sour cream or mayonnaise to refresh it!
