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Recipe compliments of www.ITISAKEEPER.com
Loaded Baked Potato Salad
Loaded Baked Potato Salad takes potato salad to the next level. It's easy, creamy, and packed full of all your favorite loaded potato flavors!
Equipment
Ingredients
- 3 pounds red skinned potatoes, 10 small or medium
- 1 pound bacon, cooked
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 5 green onions
- 2 teaspoons All Purpose Seasoning
- ½ teaspoon smoked paprika
Instructions
- Chop potatoes into bite size pieces and place them in a large pot of lightly salted water. Place the pot on the stove and heat over high heat to boiling. Once boiling reduce heat to a simmer and simmer for 8-12 minutes or until fork tender.
- When the potatoes are finished place them in a colander and rinse with cold water for a few minutes to cool completely.
- While the potatoes are cooking slice the green onions into thin pieces, cutting about halfway up the green part. Chop the bacon into small pieces.
- In a large bowl, combine mayonnaise, sour cream, All Purpose Seasoning, and smoked paprika mix thoroughly.
- Add your potatoes to the mayonnaise mixture and stir to coat. Add in green onions, bacon, and shredded cheese, fold until everything is evenly mixed.
- Keep covered and chilled until ready to serve.
Christina's Notes
Follow these tips and your loaded potato salad will turn out perfectly every single time.
- Start with cold water when boiling. Place potato pieces in cold salted water, then bring to a boil. Starting in cold water helps the potatoes cook evenly throughout.
- Cut potatoes into uniform pieces. Consistent bite-sized chunks means everything cooks at the same rate. A vegetable chopper makes this fast and easy.
- Don't overcook the potatoes. Fork-tender means a fork slides in with just a little resistance — not that the potato falls apart. Check at the 8-minute mark and pull them when they're just done.
- Use the full pound of bacon. This isn't the recipe to go light on bacon. Cook it until crispy and crumble it into generous pieces.
- Mix the dressing before adding potatoes. Combining the mayo, sour cream, and seasonings first means everything coats the potatoes evenly — no dry pockets or clumps of seasoning.
- Fold in the cheese and bacon last. Adding them at the end preserves their texture. Cheese stirred in too early turns into a clumpy mess.
- Chill before serving. Even 30 minutes in the fridge makes a noticeable difference in flavor and texture. Overnight is even better.