The Best Loaded Potato Salad
User Reviews
5
The Best Loaded Potato Salad
Description
The Best Loaded Potato Salad starts with Yukon Gold potatoes peeled and cut into bite-sized pieces, cooked until fork-tender in salted water. The warm potatoes are drained and slightly cooled before mixing with a dressing of sour cream, mayonnaise, seasoned salt, and black pepper that adds creaminess and seasoning.
Crispy bacon cooked until browned is chopped and added to the potatoes, along with freshly shredded sharp cheddar cheese and sliced green onions. The layering of creamy dressing with the smoky bacon, sharp cheese, and fresh onion creates a balanced salad with varied textures. It can be served warm or chilled depending on preference.
Using Yukon Gold ensures a creamy texture that holds its shape, avoiding dryness associated with other potato varieties. Seasoned salt contributes a well-rounded flavor but can be substituted with regular salt if needed. Freshly grating the cheddar cheese just before adding improves creaminess and flavor compared to pre-shredded cheese.
Use Yukon Gold potatoes for their creamy texture and suitability for potato salad.Season the boiling water to infuse flavor into the potatoes during cooking.Grate cheddar cheese from a block fresh before adding for better texture and creaminess.Seasoned salt can be replaced with regular salt if unavailable; taste and adjust seasoning as needed.The salad can be served warm or chilled according to preference.
Ingredients
- 3 lbs. potato cut into bite-size pieces, Yukon gold variety
- 10 lices Bacon thick-cut
- 1 cup sour cream full-fat
- 1 cup mayonnaise
- 1 to 1 1/2 teaspoons seasoned salt
- 1 teaspoon black pepper
- 1 cup cheddar cheese (medium or sharp)
- 4-5 green onions (sliced)
Instructions
- Fill a pot with water and place on a high heat. Salt the water. Peel the potatoes before cooking them and cut into bite-size pieces. Add the potatoes to the water and let them come to a boil and then turn down the heat to simmer until the potatoes are fork tender.
- Remove from the heat and drain in a colander. Let slightly cool.
- Meanwhile, cook the bacon until crispy. Drain on a paper towel. Cut into bite-size pieces.
- In a small bowl, mix together sour cream, mayonnaise, seasoned salt, and pepper.
- In a large bowl, toss the potatoes with the dressing. Top with crispy bacon, shredded cheddar cheese, and sliced green onions. Taste for seasonings. For garnish, add more cheddar cheese and cracked pepper, if desired.
- Serve warm or cold.
Notes
- Choose Yukon Gold potatoes for their creamy and moist texture suitable for potato salad.
- Salt the cooking water to enhance potato flavor before mixing with dressing.
- Freshly grate sharp cheddar cheese instead of using pre-shredded for better melting and taste.
- Seasoned salt adds distinctive flavor but can be swapped for regular salt; taste and adjust seasoning accordingly.
- The salad serves well warm or cold, offering versatility for different meal settings.
User Reviews
Overall Rating
5
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