Loaded Potato Salad

Gather ’round, folks! We’re diving into a recipe that takes your average potato salad, pumps it up with flavor steroids, and transforms it into a masterpiece that’s like a cozy hug for your taste buds—Loaded Potato Salad. This bad boy is all about bringing the party to your palate with crispy bacon, sharp cheese, and creamy dressing vibes. It’s the ultimate sidekick for summer BBQs or just any time you wanna jazz up your meal with a little something special.

Now, let’s talk real-life messiness. In my little home, this salad isn’t just a dish; it’s a full-on staple of happiness. I remember the first time I made it — my husband went through a minor existential crisis, wondering how he’d lived his entire life without it. Now, it’s our go-to dish for family get-togethers, and even the kids sneak in extra helpings (a miracle, trust me!). It’s like the secret sauce to convince them veggies aren’t evil.

Why You’ll Love This Loaded Potato Salad

Okay, straight-up reasons why this salad is your new BFF:

– Duh, BACON. Need I say more?
– It’s a flavor bomb disguised as a “side dish”.
– It makes you look like a kitchen rockstar when you bring it to potlucks.
– Leftovers for breakfast? Yes, please.

How to Make It

Alright, buckle up, friends. Making this is like a rollercoaster filled with deliciousness. First, boil those lovely spuds until they’re fork-tender but not disintegrating into mush-ville. Strain them and let them chill out for a bit, because hot potatoes are just rude in a salad. While that’s happening, fry up some bacon. I know, resist the urge to eat it all. Toss in whatever bits you can salvage. Chuck some cheese, green onions, and a burst of seasoning magic. Drench it all in sour cream dressing, mix like you mean it, and boom. Magic in a bowl.

Ingredient Notes

– Potatoes: Your basic potatoes, as basic as those yoga pants you live in. But don’t overcook them, or they’ll give you a mashed potato vibe.
– Bacon: Don’t skimp on this — crisp it up and toss lots in. Steer clear of the temptation to devour them straight from the pan.
– Cheese: Any cheese you adore. I once used leftover Swiss… not mad about it!

Recipe Steps:

1. Boil potatoes until fork-tender.
2. Let potatoes cool completely.
3. Cook bacon until crispy, then crumble.
4. Mix cooled potatoes, bacon, cheese, green onions.
5. Stir in sour cream dressing. Toss and enjoy!

What to Serve It With

Tips & Mistakes

Be kind to those potatoes — don’t boil ’em until they turn to mush! And while I love eyeballing measurements, maybe be a little precise with the dressing… unless you’re into potato soup.

Storage Tips

Store any leftovers in a sealed container. This salad actually ages like a fine wine (or leftovers you can’t wait to lunch on). Personally, I’m Team Eat-It-Cold-Straight-From-The-Fridge, but you live your best life.

Variations and Substitutions

Switch the cheese for what you have (Hello, cheddar or gouda), fling in chives for green onions, or swap mayo if you ditched your sour cream… I’ve played this game many hungry nights, and it always seems to work.

Frequently Asked Questions

And there you have it, folks. This Loaded Potato Salad isn’t just a recipe; it’s an experience. Happy cooking and may your kitchen counters be full of flavor (and maybe a little bit of kitchen chaos).

Loaded Potato Salad

This loaded potato salad is creamy, tangy, and packed with crispy bacon, cheddar cheese, and green onions—perfect for picnics and BBQs.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb red potatoes washed and diced
• ▢ 6 slice bacon fried and crumbled
• ▢ 1.5 cup mayonnaise
• ▢ 0.5 cup sour cream
• ▢ 1 cup shredded cheddar cheese
• ▢ 3 tbsp chopped green onions
• ▢ 2 tbsp apple cider vinegar
• ▢ 1 tsp mustard
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Place diced potatoes in a large pot and cover with cold water; bring to a boil and cook until tender, about 10-12 minutes. Drain and let cool.
• In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, mustard, salt, and pepper. Mix well.
• Add cooled potatoes, bacon, shredded cheddar cheese, and chopped green onions to the dressing. Gently fold to combine.
• Refrigerate the potato salad for at least 1 hour before serving to allow flavors to blend.

Notes

Best served chilled and garnished with extra green onions or paprika for color.