Description
This Loaded Baked Potato Salad is a delicious twist on the classic potato salad, packed with crispy bacon, creamy mayonnaise and sour cream dressing, sharp cheddar cheese, and fragrant green onions. Perfectly tender red potatoes are boiled and tossed with a flavorful mix of spices, creating a comforting and hearty side dish ideal for gatherings or potlucks.
Ingredients
Scale
Potatoes and Seasoning
- 3 pounds red potatoes, diced
- 1 teaspoon salt
Bacon
- 12 slices bacon, chopped
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Additional Ingredients
- 1 cup shredded cheddar cheese
- 5 stems green onions, chopped
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add diced potatoes and reduce heat to medium. Boil for 10-12 minutes, until the potatoes are tender when pierced with a fork. Rinse the potatoes with cool water to stop the cooking process, then drain and dry them well to avoid watery salad.
- Cook Bacon: Chop the bacon into small pieces. Place them in a cold skillet and cook over medium heat, stirring frequently until the bacon becomes crisp, about 8-10 minutes. Once cooked, drain the bacon on paper towels to remove excess grease.
- Make Dressing: In a bowl, combine mayonnaise, sour cream, garlic powder, onion powder, and smoked paprika. Mix everything well to create a creamy and flavorful dressing that will coat the potatoes perfectly.
- Prep Green Onions: Remove the root ends of the green onions and chop both the green and white parts finely to add freshness and a mild onion flavor to the salad.
- Combine Ingredients: Add the prepared mayonnaise mixture to the boiled potatoes and gently stir to coat all the potatoes evenly. Then fold in the chopped green onions, cooked bacon, and shredded cheddar cheese, making sure everything is evenly mixed for balanced flavor.
- Chill: Cover the potato salad and refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld together, resulting in a more flavorful and delicious potato salad.
Notes
- Use red potatoes as they hold their shape better after boiling than russet potatoes.
- Make sure to dry the potatoes thoroughly after boiling to prevent the salad from becoming watery.
- For a lighter version, you can substitute Greek yogurt for the sour cream.
- Add a splash of apple cider vinegar or lemon juice for a tangier dressing if desired.
- This salad can be made a day ahead for convenience and enhanced flavor.
