Description
This Loaded Baked Potato Salad is a delicious twist on the classic potato salad, featuring tender red potatoes mixed with crispy bacon, sharp cheddar cheese, and a creamy, flavorful dressing. Perfect for barbecues, picnics, or family gatherings, this recipe combines savory ingredients and smoky spices for a satisfying side dish everyone will love.
Ingredients
Scale
Potatoes and Bacon
- 1 teaspoon salt
- 3 pounds red potatoes, diced
- 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 the diced red potatoes and reduce heat to medium. Boil them for 10-12 minutes or until they are tender when pierced with a fork. Once cooked, rinse with cool water to stop the cooking process, then drain and pat dry thoroughly.
- Cook Bacon: Chop the bacon into small pieces. Place them in a cold skillet and cook over medium heat, stirring frequently, until the bacon is crisp, which should take about 8-10 minutes. Transfer the cooked bacon to paper towels to drain excess fat.
- Make Dressing: In a mixing bowl, combine mayonnaise, sour cream, onion powder, garlic powder, and smoked paprika. Stir well until the dressing is smooth and flavors are evenly blended.
- Prep Green Onions: Remove the root ends of the green onions and chop both the green and white parts finely.
- Combine Ingredients: Add the prepared mayonnaise dressing to the cooled, diced potatoes and gently stir to coat all pieces evenly. Then, fold in the chopped green onions, crisp bacon pieces, and shredded cheddar cheese, mixing gently until all ingredients are well incorporated.
- Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 2 hours. Chilling allows the flavors to meld and the dish to serve cold, enhancing its taste and texture. Serve cold as a perfect side dish.
Notes
- Use red potatoes as they hold their shape better when boiled compared to other varieties.
- Be sure to dry the potatoes well after boiling to prevent the salad from becoming watery.
- Adjust the amount of bacon and cheese to your preference for a more or less rich salad.
- For added freshness, you can include chopped celery or dill pickles.
- This salad keeps well refrigerated for up to 3 days.
