Description
Loaded Potato Salad
Ingredients
2 lbs baby potatoes (quartered)
6 slices of crispy bacon, crumbled
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 green onions, chopped
Salt & pepper to taste
Directions
Cook the Potatoes:
Boil the potatoes in salted water for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
Prepare the Dressing:
In a mixing bowl, combine sour cream, mayonnaise, salt, and pepper. Stir until smooth.
Mix It Up:
In a large bowl, toss the cooled potatoes with the dressing. Add crumbled bacon and shredded cheese, reserving a bit for garnish.
Garnish:
Top with the reserved bacon, cheese, and green onions for a pop of color and flavor.
Chill & Serve:
Refrigerate for at least 1 hour before serving for the best flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 300 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, place your quartered baby potatoes in a large pot of cold, generously salted water. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes, checking for doneness with a fork. Drain immediately and spread them on a baking sheet to cool slightly; this stops the cooking process. While the potatoes cool, cook six slices of bacon in a skillet until very crispy. Drain on paper towels, then crumble. In your main mixing bowl, thoroughly combine the sour cream, mayonnaise, salt, and pepper to create a creamy, uniform dressing. Once the potatoes are just warm (not hot), transfer them to the large bowl and gently fold in the dressing, ensuring each piece is coated. Add most of the crumbled bacon and shredded cheddar, folding gently to distribute. Transfer the salad to a serving dish.
Serving Suggestions
This hearty salad is incredibly versatile. Serve it as the star side dish at your next summer barbecue alongside grilled burgers, steaks, or smoked ribs. For a casual lunch, it makes a fantastic filling for a wrap with some extra greens. You can also present it in individual small bowls or mason jars for a fun, portion-controlled picnic option. Garnish with extra green onions, a sprinkle of paprika, or even a dollop of extra sour cream for added flair.
How-to Summary
Boil and cool potatoes. Cook and crumble bacon. Mix sour cream, mayo, salt, and pepper for dressing. Gently combine potatoes, dressing, most of the bacon, and most of the cheese. Garnish with reserved toppings. Chill for one hour before serving to allow flavors to meld.
Frequently Asked Questions
Can I make this potato salad ahead of time? Absolutely. In fact, making it a day ahead allows the flavors to develop beautifully. Store it covered in the refrigerator and add the final garnish just before serving.
What are the best potatoes to use? Waxy potatoes like baby potatoes, red potatoes, or Yukon Golds are ideal as they hold their shape well after boiling and mixing.
How can I lighten up this recipe? You can substitute full-fat sour cream and mayonnaise with light or Greek yogurt-based alternatives. For a dairy-free version, use vegan cheese, mayo, and sour cream.
My salad seems dry. How can I fix it? Gently stir in an additional tablespoon or two of sour cream or mayonnaise until you reach your desired creaminess.
Can I add other ingredients? Yes! This recipe is a great base. Consider adding diced jalapeños, a teaspoon of ranch seasoning, chopped hard-boiled eggs, or even a spoonful of pickle relish for a twist.
Common Mistakes to Avoid
Avoid overcooking the potatoes, as they will become mushy when mixed. Let the potatoes cool slightly before adding the dressing; adding it while they are too hot can cause the mayo to separate. Do not skip the chilling step—this crucial hour in the refrigerator allows the flavors to penetrate the potatoes. Finally, be gentle when folding in the ingredients to maintain some texture and prevent a mashed potato consistency.
Conclusion
This Loaded Potato Salad is the ultimate crowd-pleaser, combining the comforting flavors of a baked potato with the classic format of a picnic salad. It’s creamy, savory, and packed with texture from the crispy bacon and tender potatoes. With its simple preparation and make-ahead convenience, it’s guaranteed to become a requested favorite at all your gatherings. Give this recipe a try and enjoy the delicious fusion of comfort food and easy entertaining.