Description
This Loaded Baked Potato Salad is a delicious twist on the classic potato salad, featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a creamy seasoned dressing. Perfect for barbecues, picnics, or as a hearty side dish, this recipe combines comforting flavors with a satisfying texture.
Ingredients
Scale
Potatoes
- 3 pounds red potatoes, diced
- 1 teaspoon salt (for boiling water)
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 (including green and white parts)
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the diced red potatoes and reduce the heat to medium. Boil the potatoes for 10-12 minutes, or until they are tender when pierced with a fork. Once cooked, rinse the potatoes with cool water to cool them down, then drain well and dry thoroughly.
- Cook Bacon: Chop the bacon into small pieces. Place the chopped bacon in a cold skillet and cook over medium heat, stirring frequently, until the bacon is crisp and browned, about 8-10 minutes. Remove the bacon and drain on paper towels to remove excess fat.
- Make Dressing: In a medium bowl, combine the mayonnaise, sour cream, onion powder, garlic powder, and smoked paprika. Mix thoroughly until all the ingredients are well incorporated to create a flavorful dressing.
- Prep Green Onions: Trim the root ends from the green onions. Chop both the green and white parts finely so they distribute evenly through the salad.
- Combine Ingredients: Add the mayonnaise dressing to the cooled and dried potatoes. Stir gently to coat the potatoes evenly. Then fold in the chopped green onions, crispy bacon pieces, and shredded cheddar cheese, mixing until all ingredients are well combined.
- Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld and the salad to set, enhancing the taste and texture.
Notes
- Make sure to dry the potatoes well after boiling to keep the salad from becoming watery.
- For extra flavor, you can sprinkle some freshly chopped chives or parsley before serving.
- Adjust the seasoning to taste if you prefer more or less garlic or smoked paprika.
- This potato salad is ideal when chilled but can be served slightly warmed if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
