Description
This Loaded Potato Salad is the perfect creamy and flavorful side dish featuring tender yellow baby potatoes, a tangy sour cream and mayonnaise dressing, sharp cheddar cheese, crispy bacon, and fresh herbs. Ready in just 30 minutes, it’s ideal for gatherings, BBQs, or a hearty family meal.
Ingredients
Scale
Potatoes
- 3 lbs yellow baby potatoes (washed and diced into bite-size pieces)
Dressing
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Add-ins & Garnish
- 1 cup cheddar cheese (shredded)
- 8 cooked bacon slices (sliced, chopped, or crumbled)
- 3 Tbsp chives (fresh, chopped)
- 2 Tbsp parsley (fresh, chopped for garnish)
Instructions
- Cook Potatoes: Add the diced yellow baby potatoes to a large pot of salted boiling water over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain and Cool Potatoes: Drain the cooked potatoes and rinse them under cold water to stop the cooking process. Set the potatoes aside to cool to room temperature.
- Prepare Dressing: In a medium-sized mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, kosher salt, and ground black pepper. Mix thoroughly to create a smooth dressing.
- Toss Potatoes with Dressing: Once the potatoes have cooled, toss them gently with the sour cream mixture until they are evenly coated.
- Add Cheese, Bacon, and Herbs: Stir in the shredded cheddar cheese, chopped cooked bacon, and fresh chopped chives until everything is well combined.
- Season and Garnish: Taste and adjust the salt and pepper seasoning as needed. Garnish the potato salad with fresh chopped parsley. Chill in the refrigerator for at least one hour before serving to allow flavors to meld. Enjoy!
Notes
- Use yellow baby potatoes as they hold their shape well after boiling and offer a creamy texture.
- Make sure to cool the potatoes completely before mixing with the dressing to prevent it from becoming watery.
- For extra flavor, you can add a splash of apple cider vinegar or lemon juice to the dressing.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Add chopped hard-boiled eggs for a richer variation.
