Loaded Potato Salad
Loaded Potato Salad
Ingredients
For the Potato Salad
- 5 pounds red skin potatoes
- 12 ounces bacon
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon salt, plus more for boiling potatoes
- 1/2 teaspoon black pepper
For the Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
Instructions
- 1
Wash the red skin potatoes thoroughly. Cut the washed potatoes into quarters. Place the quartered potatoes in a large pot and cover them with water. Add a generous amount of salt to the water. Bring to a boil over high heat.
⏱️ 5 min
- 2
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until it is crispy. Remove the cooked bacon from the pan and place it on a paper towel-lined plate to drain any excess grease. Once cooled, crumble the crispy bacon.
⏱️ 10 min
- 3
Continue to boil the potatoes until they are tender (easily pierced with a fork), about 15-20 minutes. Once tender, drain them completely.
⏱️ 15 min
- 4
In a large mixing bowl, combine the mayonnaise, sour cream, and shredded cheddar cheese. Add the fresh chopped dill, garlic powder, onion powder, paprika, salt, and black pepper to the bowl. Mix all the dressing ingredients thoroughly until they are well combined.
⏱️ 5 min
- 5
Add the warm, drained potatoes to the bowl containing the prepared dressing. Gently fold the potatoes into the dressing, being careful not to mash them.
⏱️ 5 min
- 6
Add the crumbled bacon and fresh chopped chives to the potato mixture. Gently fold the bacon and chives into the potato salad until evenly distributed.
⏱️ 5 min
- 7
Cover the bowl with the potato salad. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Salad
For the Potato Salad
- 5 pounds red skin potatoes
- 12 ounces bacon
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon salt, plus more for boiling potatoes
- 1/2 teaspoon black pepper
For the Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
Instructions
- 1
Wash the red skin potatoes thoroughly. Cut the washed potatoes into quarters. Place the quartered potatoes in a large pot and cover them with water. Add a generous amount of salt to the water. Bring to a boil over high heat.
⏱️ 5 min - 2
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until it is crispy. Remove the cooked bacon from the pan and place it on a paper towel-lined plate to drain any excess grease. Once cooled, crumble the crispy bacon.
⏱️ 10 min - 3
Continue to boil the potatoes until they are tender (easily pierced with a fork), about 15-20 minutes. Once tender, drain them completely.
⏱️ 15 min - 4
In a large mixing bowl, combine the mayonnaise, sour cream, and shredded cheddar cheese. Add the fresh chopped dill, garlic powder, onion powder, paprika, salt, and black pepper to the bowl. Mix all the dressing ingredients thoroughly until they are well combined.
⏱️ 5 min - 5
Add the warm, drained potatoes to the bowl containing the prepared dressing. Gently fold the potatoes into the dressing, being careful not to mash them.
⏱️ 5 min - 6
Add the crumbled bacon and fresh chopped chives to the potato mixture. Gently fold the bacon and chives into the potato salad until evenly distributed.
⏱️ 5 min - 7
Cover the bowl with the potato salad. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
⏱️ 30 min