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.
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.
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.
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.
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.
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.
Cover the bowl and refrigerate for at least 1 ½ hours to chill and allow the flavors develop.
Just before serving, garnish with the reserved bacon, cheese, and green onions. Delicious served at room temp or chilled.
Serving size is about 1 ½ cups