Loaded Potato Salad
Loaded Potato Salad is the best side dish for your cookout or party! Loaded with bacon, cheese, seasonings and a creamy, flavorful dressing. A tried and true crowd favorite.
Ingredients
For Potatoes
- 4 lbs Yukon Gold Potatoes scrubbed and cubed into 1 inch pieces
- 3 Tablespoons Powdered Chicken Bouillon (such as Knorrs)
Add-Ins
- 10 slices Bacon, chopped, divided
- 8 Chopped Green Onions, divided
- 2 cups Shredded Colby Jack Cheese, divided
- ¼ cup Chopped Parsley (optional)
For the Dressing
- 1 ¼ cups Mayonnaise
- ½ cup Sour Cream
- 2 teaspoons Dijon Mustard
- ½ cup Buttermilk
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Creole Seasoning
- 1 packet Ranch Dressing/Seasoning
Optional Add-Ins
- 5 Hard Boiled Eggs, chopped
- ½ Sweet Onion, diced
- 3 Chopped Dill Pickles
- ¾ cup Diced Celery
Instructions
Cook the Potatoes and Bacon
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In a pot of water seasoned with chicken bouillon, boil the potatoes for 15-20 minutes, or until fork-tender. Drain using a colander and let them sit and cool for about 10 minutes to where they are still warm, but not too hot.
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Meanwhile, cook the bacon in the oven on a baking sheet lined with parchment or foil at 375°F for 15-20 minutes, or until brown and crisp. Drain on paper towels and set aside.
Make the Dressing and Prep the Add-Ins
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In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, buttermilk, garlic powder, onion powder, creole seasoning and ranch seasoning until smooth.
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Chop the bacon and the green onions, parsley, and any other add-ins. Set aside ¼ of the bacon, ½ cup of the cheese, and ¼ of the green onions for garnish.
Assemble the Salad
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To the bowl of dressing, add the cooled potatoes, 1 ½ cups of the shredded cheese, ¾ of the chopped bacon, and ¾ of the chopped green onions. Gently fold until everything is coated with the dressing.
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Cover the bowl and refrigerate for at least 1 ½ hours to chill and allow the flavors develop.
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Just before serving, garnish with the reserved bacon, cheese, and green onions. Delicious served at room temp or chilled.
Recipe Notes
Tips
- Other types of potatoes can be used such as Red, Russet, etc.
- I don't add additional salt, but you can taste the dressing before you add the potatoes and determine if it needs more seasoning. You want it a just little salty.
- If you prefer a more saucy potato salad, simply increase the amount of mayo and buttermilk, then adjust seasonings as desired. This can be done before serving.
See the blog article for lots of other info and variations.
Serving size is about 1 ½ cups
