Loaded Potato Salad🥔
As soon as spring hits, I start dreaming about all the cookouts, backyard BBQs, and Americana-style holiday parties. And you know I’m showing up with the side dish everyone begs for: my Loaded Potato Salad. This recipe is next-level thanks to one creamy little secret I mix into the dressing—you’ll have to keep reading to find out what it is, but trust me, it takes the whole thing over the top. It all starts with red potatoes, crispy bacon, shredded cheddar cheese, fresh green onions, and my special seasoning blend. But here’s the deal—you have to follow my method exactly. I don’t put my potato salad together the way most people do, and that’s why this one is the undisputed star of the party. One bite, and suddenly you’re the most popular person at the cookout. Even if they didn’t invite you for your sparkling personality—they’ll invite you back for this potato salad.
Had to add my favorite knorr chicken Bouillon.
Added my man Tonys Creole Seasoning.
Hit it with my Ranch Dip Mix!!!
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👝 How to Store Leftovers
If you end up with leftover loaded potato salad (lucky you!), just transfer it to an airtight container and store it in the fridge—it’ll stay fresh for up to 3 to 4 days. Freezing isn’t recommended, since the creamy dressing doesn’t hold up well and can separate once thawed. When you’re ready to enjoy it again, give it a quick stir, and if it seems a bit dry, just mix in a little extra sour cream or mayo to refresh the texture. Perfect for easy lunches or a sneaky late-night bite!
🤔 Common Questions
Absolutely! In fact, you must chill it for at least 3 hours before serving. even better, if you prepare it up to a day in advance and store it in the refrigerator. Just cover your container with plastic rap or store in an airtight container to let the flavors mingle. Pop it in your serving dish and garnish before serving.
Waxy potatoes like Yukon Gold or red potatoes are great choices because they hold their shape well after boiling. You can also use Russets for a softer, more traditional texture, but they tend to break down more easily—so handle them gently when mixing!
Loaded Potato Salad
Ingredients
- 4 lbs red potatoes scrubbed and cubed into 1 inch pieces
- 2 tbsp of knorrs chicken bouillon seasoning
- 1/2 cup sour cream
- 1 cup mayonnaise
- ⅔ cup buttermilk
- 1 tsp creole seasoning
- 1 packet ranch seasoning
- 2 cups shredded sharp cheddar cheese (divided)
- 10 slices of bacon (divided) chopped
- 1 bunch chopped green onions or chives (divided)
Instructions
- Boil the potatoes in water seasoned with chicken bouillon for 20 minutes, or until fork-tender. Drain and let cool for about 5 to 7 minutes so they are still warm.
- Cook bacon in the oven on a baking sheet lined with foil for 20 minutes at 400 degrees F or until brown and crispy.
- In a large mixing bowl, stir together the sour cream, mayonnaise, buttermilk, creole seasoning and ranch seasoning until smooth.
- Add the cooled potatoes, 1 & 1/2 cups shredded cheddar cheese, 8 slices of cooked chopped bacon, and 3/4 of the bunch of chopped green onions into the bowl with the dressing. Fold until combined.
- Cover and refrigerate for at least 1 hour to let the flavors mingle.
- Garnish with extra bacon, cheese, and green onions right before serving. Serve chilled or at room temp!
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LOVE THIS!!! Make it more than I should! Thanks!
So good!