Loaded Potato Salad
Loaded Potato Salad: The perfect summer side dish. Packed with Yukon Gold potatoes, bacon, cheddar, and a creamy dressing,
I make potato salad all the time in the summer because we’re always outdoors—whether we’re gardening, at horse shows, sporting events, hiking, or off-roading in the Jeep. Therefore, I need quick, delicious sides to go with whatever adventure we’re on. Naturally, this loaded potato salad flies off the table in my house! Below, I’ll show you how I whip it up, along with some tips for choosing the right potatoes and cooking them perfectly.
What’s in Loaded Potato Salad?
Think of this like a loaded baked potato, but in salad form! Here’s what I throw into mine:
- Potatoes: Go for Yukon Gold—they’re creamy and perfect for potato salad.
- Dressing: Mix together sour cream, mayo, lemon juice, and a bit of Dijon mustard. However, if you want a little kick, add a couple of teaspoons of your favorite hot sauce.
- Seasonings: I love a smoky dash of paprika, but you can also add some garlic, fresh parsley, or a bit of cayenne pepper if you like it spicy.
- Toppings: Go wild! Chop everything small, so each bite gets some of that goodness. Here’s what I usually add:
- Crispy bacon
- Cheddar cheese
- Green onions or chives
- Chopped dill pickles (trust me, you want these)
- Celery for crunch
- Bell peppers
- Red onions
- Radishes
- Jalapeños for heat
How to Pick the Right Potatoes
Choosing the right potatoes is super important for great potato salad. Here’s what you need to know:
- Potatoes: Go for Yukon Gold—because they’re creamy and perfect for potato salad.
- Dressing: Mix together sour cream, mayo, lemon juice, and a bit of Dijon mustard. However, if you want a little kick, add a couple of teaspoons of your favorite hot sauce.
- Seasonings: I love a smoky dash of paprika, but you can also add some garlic, fresh parsley, or even a bit of cayenne pepper if you like it spicy.
- Toppings: Go wild! Chop everything small, so each bite gets some of that goodness. Here’s what I usually add:
How to Cook Potatoes for Potato Salad
Getting the potatoes right is key. You want them fork-tender but still firm enough to hold up in the salad. Here’s how I do it:
- Wash your potatoes really well (peeling is up to you).
- Cut them into bite-sized chunks so that they cook evenly.
- Fill a big pot with salted water, toss in the potatoes, and bring it to a boil.
- Once it’s boiling, turn the heat down to a simmer and cook the potatoes until they’re fork-tender (about 10-15 minutes depending on the size).
- Drain them in a colander and then run cold water over them to stop the cooking.
What Does Fork-Tender Mean?
When your potatoes are fork-tender, you should be able to easily pierce them with a fork without them turning to mush. You want them soft but not falling apart.
Are Potato Skins Actually Nutritious?
Yes! In fact, the skin of a potato is packed with fiber, vitamins, and minerals. So, if you’re leaving the skin on, you’re getting all the good stuff in addition to great texture.
Loaded Potato Salad Recipe – The Ultimate Summer Side Dish
With this loaded potato salad, you’ve got the ultimate summer side that’s perfect for barbecues, picnics, or just eating outside on a sunny day! It’s easy to make, totally customizable, and guaranteed to disappear fast.
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Loaded Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes (cut into 1/2″ pieces)
- kosher salt
- 1 small red onion (finely chopped)
- ¾ cup mayonnaise (Low Calorie or Regular)
- ½ cup sour cream
- ¼ cup chopped dill pickles
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp paprika
- ½ red bell pepper (chopped fine)
- 2 celery stalks (chopped fine)
- 3 slices bacon (cooked and crumbled)
- ½ cup sliced cheddar cheese
- 2 tbsp fresh dill (chopped)
- ¼ cup chives (or green onions, finely chopped)
- freshly ground black pepper
Instructions
- Cut 3 pounds Yukon Gold potatoes into small cubes. Boil in salted water until fork tender, about 12 minutes for 3/4 inch cubes. Drain and cool.
- Combine potatoes, kosher salt, 1 small red onion, ¾ cup mayonnaise, ½ cup sour cream, ¼ cup chopped dill pickles, 1 tbsp dijon mustard, 1 tbsp fresh lemon juice, and ½ tsp paprika until well combined.
- Gently stir in 3 slices bacon, ½ cup sliced cheddar cheese, ¼ cup chives, ½ red bell pepper, 2 celery stalks, 2 tbsp fresh dill and freshly ground black pepper.
- Refrigerate for 2-3 hours covered. Serve.
