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Loaded Potato Salad

A loaded potato salad with crispy bacon, sharp cheddar cheese, and a creamy dressing that transforms a classic side dish into something extraordinary.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 pounds red potatoes, cubed
  • 8 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 4 green onions, chopped
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • salt and black pepper to taste
  • 2 hard-boiled eggs, chopped (optional)

Method
 

  1. Place cubed red potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.
  2. While the potatoes cook, fry the bacon in a large skillet over medium heat until golden and crispy. Transfer to paper towels to drain, then crumble into bite-sized pieces once cooled.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and garlic powder until smooth. Season with salt and pepper to taste.
  4. Drain the potatoes thoroughly and let them cool for about 5 minutes. Add the warm potatoes to the dressing and gently fold together. Fold in most of the bacon, cheese, and green onions, saving some for garnish.
  5. Transfer the loaded potato salad to a serving bowl and top with the reserved bacon, cheese, and green onions. Add chopped hard-boiled eggs if using. Let it chill in the refrigerator for at least 30 minutes before serving.

Notes

Cook the potatoes and bacon the night before to cut prep time in half. Don't overcook the potatoes or they'll turn to mush. Let it chill for at least 30 minutes before serving to allow flavors to meld. Actually tastes better the next day. Store covered in refrigerator for up to 3 days. Can substitute turkey bacon for regular bacon, Greek yogurt for half the sour cream, or mild cheddar if sharp cheese is too intense.