Description
A creamy and flavorful loaded baked potato salad featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a tangy mayo-sour cream dressing with smoky and savory seasonings. Perfect for potlucks, barbecues, and family gatherings.
Ingredients
Scale
Potatoes
- 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
Add-ins
- 1 cup shredded cheddar cheese
- 5 stems green onions, chopped (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 them for 10-12 minutes, or until they are tender enough to be pierced with a fork. Once cooked, rinse the potatoes with cool water to cool them down, then drain and pat them dry thoroughly.
- Cook Bacon: Chop the bacon into small pieces. Place the bacon in a cold skillet and cook over medium heat, stirring frequently to ensure even cooking, until the bacon becomes crisp, about 8-10 minutes. Transfer the cooked bacon to paper towels to drain excess grease.
- Prepare Dressing: In a medium-sized bowl, combine the mayonnaise, sour cream, onion powder, garlic powder, and smoked paprika. Mix well until the seasonings are evenly incorporated into the creamy base.
- Chop Green Onions: Remove the root ends of the green onions and chop both the green and white parts finely to add fresh flavor and a mild crunch to the salad.
- Combine Salad: Add the prepared dressing to the cooled and dried potatoes, stirring gently to coat all pieces evenly. Then fold in the chopped green onions, crispy bacon pieces, and shredded cheddar cheese, mixing until everything is evenly distributed throughout the salad.
- Chill: Cover the loaded baked potato salad with plastic wrap or a lid and refrigerate for at least 2 hours before serving. This chilling step allows the flavors to meld together and the salad to thicken slightly for the best taste experience.
Notes
- Be sure to thoroughly dry the potatoes after boiling to prevent the salad from becoming watery.
- Cooking bacon in a cold skillet and slowly heating helps to render the fat and achieve maximum crispiness.
- For a lighter version, substitute Greek yogurt for some or all of the mayo and sour cream.
- This salad keeps well refrigerated for up to 3 days, making it great for meal prep.
- Add chopped fresh herbs like parsley or chives for added freshness if desired.
