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Loaded Potato Salad is tender, creamy red potaotes fully loaded with tons of cheese, bacon and green onions.. The perfect addition to any occasion, this Loaded Potato Salad is the ultimate bbq side dish, pool party snack and summertime dinner table must have!
It is safe to say that no barbecue, picnic or outdoor party is complete without someone bringing potato salad. It’s tradition, heck.. it’s borderline a summertime requirement. So why not be THAT person that brings the best potato salad anyone has ever had? I am talking about my Loaded Potato Salad.
Why show up to this summers outdoor picnics, pool parties and BBQs with a tired, old, boring every day potato salad? This Loaded Potato Salad is tender, creamy and fully loaded with tons of cheese, bacon and green onions… just like you would find in a loaded baked potato you would order with your steak dinner. It is the perfect combination of all things that are right in this world.
This dish will blow everyone right out of their pool floaties! Believe me, I used to make traditional potato salad whenever we were joining friends and family for pool parties and picnics. It was good, people liked it and I always left with an empty bowl. But then came this recipe! I have to say, I cannot lay claim to the original idea and I have no idea who the first genius was to combine a loaded baked potato and potato salad but I thank them for their brilliant idea. This recipe is MY spin on THAT idea and I promise you, this Loaded Potato Salad is the BEST and it is amazing! Not only will you leave with an empty serving bowl, you will have EVERYONE begging you for this Loaded Potato Salad recipe.
DO YOU CUT THE POTATOES BEFORE BOILING THEM FOR POTATO SALAD?
Before boiling, wash your potatoes and cut them into evenly into bite sized pieces and cook them in low boiling water until the potatoes are just tender, usually about 10 minutes.
DO YOU HAVE TO PEEL THE POTATOES FOR POTATO SALAD?
I usually leave the skins on when I make potato salad but it is completely up to your preferences. If you choose to make potato salad without the potato skins on, peel the skins with a vegetable peeler prior to cooking.
HOW DO YOU MAKE LOADED POTATO SALAD?
Easy! To make your Loaded Potato Salad, Wash and cube red potatoes and bring to boil in well salted water. Let boil 10 minutes or until firm fork tender. Drain potatoes and move to large mixing bowl. Add in 1 1/2 cups of sour cream and all other ingredients and mix well to combine.
Cover tightly with foil or plastic wrap and refrigerate for at least 3 hours or overnight if possible
When ready to serve, add in the remaining 1/4 cup of sour cream and garnish with extra cheese, bacon and green onions if desired. Serve immediately and enjoy!
** Please note, adding the ingredients to the warm potatoes will cause the flavors to really open up but also for the potatoes to soak up the sour cream and mayo. If you find your potato salad could be creamier because of this, add in the last 1/4 cup of sour cream before serving. **
So why not try this Loaded Potato Salad and kick up your usual routine? This is now the only potato salad that I ever make and I am lucky to leave the house with a full bowl intact. My husband loves this recipe and I almost feel like I need to padlock the refrigerator when it is chilling overnight to ensure it’s safety for the next day. It’s definitely an awesome addition to any party, so treat your friends and family this summer to a kicked-up version of boring old potato salad.
Trust me, your friends and family will thank you for it.
LOADED POTATO SALAD
Loaded Potato Salad
- 3 pounds red potatoes
- 1 3/4 cups sour cream .. divided
- 1/2 cup mayonaise
- 1 3/4 cups shredded cheddar cheese
- 6 strips bacon .. cooked crisp, chopped
- 6 each green onions ..diced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Wash and cube red potatoes and bring to boil in well salted water. Let boil 10 minutes or until firm fork tender
- Drain potatoes and move to large mixing bowl. Add in 1 1/2 cups of sour cream and all other ingredients and mix well to combine
- Cover tightly with foil or plastic wrap and refrigerate for at least 3 hours or overnight if possible
- When ready to serve, add in the remaining 1/4 cup of sour cream and garnish with extra cheese, bacon and green onions if desired. Serve immediately and enjoy!