A loaded potato salad is like a party in your mouth; it’s creamy, tangy, and has a delightful crunch. Imagine sinking your fork into a bowl of fluffy potatoes mingling with rich sour cream and zesty green onions. The aroma wafts through the air like an invitation to indulge. It’s perfect for backyard barbecues or potlucks where you want to impress without breaking a sweat.
Every bite of this loaded potato salad transports me back to family gatherings where laughter echoes while we all dig into dishes filled with love. You can almost hear the clinking of glasses and the cheerful banter among friends as they savor each creamy morsel. Trust me; once you experience this flavor explosion, you will crave it during every summer outing.
Why You'll Love This Recipe
- This loaded potato salad is incredibly easy to prepare and can be made ahead of time.
- Its rich flavors make it irresistible for everyone at gatherings.
- Bursting with colorful ingredients, it’s visually appealing on any table.
- Perfect as a side dish or even a main meal on hot days.
I remember the first time I made this for my family; their eyes lit up like Christmas trees when they took their first bites.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Potatoes: Use starchy potatoes like Russets or Yukon Golds for the best texture after boiling.
- Sour Cream: Opt for full-fat sour cream for extra creaminess that really elevates the flavor.
- Mayonnaise: A must-have for that luscious dressing; I prefer using light mayo to balance the richness.
- Green Onions: Fresh green onions add a lovely crunch and bright flavor—don’t skip these!
- Cheddar Cheese: Shredded sharp cheddar gives a nice kick that complements the creaminess beautifully.
- Bacon Bits: Use turkey bacon or veggie bacon for an added crunch without pork products.
- Salt and Pepper: Essential seasonings that enhance all the other flavors in your salad.
- Paprika: A sprinkle adds color and a hint of smokiness that rounds out the dish perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep the Potatoes: Start by washing about 2 pounds of potatoes thoroughly. Cut them into uniform chunks so they cook evenly. Place them in a pot of cold salted water and bring to a boil over medium heat.
Boil Until Tender: Let the potatoes simmer for 15-20 minutes until fork-tender but not mushy. Drain them well and let them cool slightly before handling.
Create Your Dressing: In a separate bowl, combine 1 cup of sour cream with half a cup of mayonnaise and mix until smooth. Add salt, pepper, and paprika to taste; adjust according to your preference.
Toss It All Together: In a large mixing bowl, add your cooled potatoes along with chopped green onions, shredded cheddar cheese, and crispy bacon bits (or turkey bacon). Pour in your dressing and gently fold everything together until evenly coated.
Add Final Touches and Chill Out!: Transfer your loaded potato salad into a serving dish. For an extra touch of flair, sprinkle some additional green onions or paprika on top. Cover with plastic wrap and chill in the fridge for at least 30 minutes before serving.
Enjoy every last bite of this delightful creation at your next gathering!
Chef's Helpful Tips
- For the best loaded potato salad, ensure potatoes are tender but not mushy.
- Balancing flavors with fresh herbs elevates the dish.
- Don’t skip chilling time; it enhances taste and texture significantly.
Perfecting the Cooking Process
Start by boiling your potatoes until tender but firm, then cool them before mixing with other ingredients. This ensures a delightful texture in every bite.
Add Your Touch
Feel free to swap out ingredients! Try adding bacon bits or fresh dill for an extra kick. Customize based on personal preferences or what’s in your fridge.
Storing & Reheating
Store your loaded potato salad in an airtight container in the fridge for up to three days. Avoid reheating, as it’s best served cold, maintaining its crunchy texture.
When I first made this loaded potato salad for a picnic, my friends devoured it! I learned that a sprinkle of paprika adds just enough flair to impress everyone.
FAQ
What potatoes are best for loaded potato salad?
Use waxy potatoes like red or Yukon gold for a creamy texture without falling apart during cooking.
Can I make loaded potato salad ahead of time?
Yes, preparing it the day before enhances flavors. Just remember to keep it chilled until serving!
What can I add to my loaded potato salad?
In addition to classic ingredients, consider adding jalapeños for heat or avocado for creaminess, making it even more delicious!
Irresistibly Creamy Loaded Potato Salad
Experience a flavor explosion with this creamy loaded potato salad that combines fluffy potatoes, tangy dressing, and fresh toppings for the perfect side dish at any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Side dish
- Method: Boiling
- Cuisine: American
Ingredients
- 2 pounds starchy potatoes (Russet or Yukon Gold)
- 1 cup full-fat sour cream
- ½ cup light mayonnaise
- 4 green onions, chopped
- 1 cup shredded sharp cheddar cheese
- ½ cup turkey bacon bits or veggie bacon
- Salt and pepper to taste
- 1 tsp paprika
Instructions
- Wash and cut the potatoes into uniform chunks. Place them in a pot of cold salted water and bring to a boil over medium heat.
- Boil for 15-20 minutes until fork-tender but not mushy. Drain and let cool slightly.
- In a bowl, mix sour cream, mayonnaise, salt, pepper, and paprika until smooth.
- In a large bowl, combine cooled potatoes, green onions, cheddar cheese, and turkey bacon bits. Pour in the dressing and gently fold until evenly coated.
- Transfer to a serving dish, garnish with extra green onions or paprika if desired. Chill in the fridge for at least 30 minutes before serving.
Notes
- For added flavor, substitute turkey bacon with crispy chickpeas.
- Customize by adding jalapeños for heat or avocado for extra creaminess.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
