Searching for the perfect dish to make for your end of summer picnic or neighborhood potluck. Look no further than this loaded potato salad. Never choose between how you want your potatoes again. Get all of the toppings of a fully loaded baked potato right in your potato salad!
Perfect Potatoes
Perfect potato salad starts with the perfect potatoes. I don’t know about you but I don’t want my potato salad to mimic mashed potatoes. They need to have some texture, some bite, and keep their shape. Achieving this is easier than one might think!
First, always start with cold water! Wash and chop your potatoes and place them in a pot full of heavily salted cold water. Potatoes are very dense, so if you drop them in hot or boiling water, the outside will cook but the inside will remain raw. Slowly bring them up to temp with the water makes for even cooking. Bring the water to a rolling boil and cook for about 10 minutes or until fork tender.
After they are done, drain them and put them right back in the hot pot. This will allow the excess moisture to steam out. I like to add 1/3 cup of apple cider vinegar to the potatoes during this step. The potatoes will immediately absorb that briny flavor, which is a nice counter-balance to the rich mayo dressing.
Loaded Potato Salad
Potato salad can have a million different flavor combos, from the warm German-style to the classic southern potato salad with relish and eggs. This loaded potato salad has all of the flavors of a great steakhouse loaded baked potato: bacon, sour cream, cheddar cheese, and green onions.
It starts with a creamy dressing base. Mix 1/3 cup of mayo, 1/4 cup of yellow mustard, and 1 cup of sour cream (or greek yogurt) in a large bowl. To that, add:
- 1/2 lb chopped cooked bacon
- 1 cup cheddar cheese
- 1/2 cup of diced red onion
- 1/2 cup of chopped green onions
- 3 tsp onion powder
- 1 tbsp black pepper
- 3 tsp salt
- 1 tsp red chili flakes
Mix it all together and add the cooled potatoes! Serve it room temperature or allow it to cool in the fridge if you want to eat it cold.
This is the perfect picnic side or potluck dish! And it is sure to be a crowd pleaser, playing on familiar flavors in a new way.
Want More Potluck Sides?
Loaded Potato Salad
Ingredients
- 3 lb baby red potatoes
- ⅓ cup apple cider vinegar divided
- ½ lb bacon
- ⅓ cup mayonnaise
- ¼ cup yellow mustard
- 1 cup sour cream or greek yogurt
- 1 cup shredded cheddar cheese
- ½ cup red onion diced
- 1 tbsp minced garlic
- ½ cup green onions chopped
- 3 tsp onion powder
- 1 tbsp black pepper
- 3 tsp salt
- 1 tsp red chili flakes
Instructions
- Clean and slice your potatoes into large cubes. Place them in a pot of cold water and place on the stove on high. Salt the water heavily, bring to a boil and cook for 10 minutes or until fork tender.
- Drain immediately and place back in the empty hot pot to steam. Pour vinegar over hot potatoes. Cool completely.
- Meanwhile, cook the bacon until crispy and chop into small pieces.
- While potatoes and bacon cook, mix remaining ingredients in a large bowl, adjusting seasoning to taste.
- Add in potatoes and mix to coat. Serve room temperature or allow to chill in the fridge for at least 30 minutes.
