Loaded Potato Salad is a great summertime side dish that has sour cream, bacon, and cheddar cheese. It has different flavors than traditional potato does, and it is so delicious when served with grilled foods. This recipe tastes even better when it is made a day or two before serving. This makes it so convenient for your summertime grilling parties with family and friends.
The inspiration for this recipe was loaded baked potatoes. I wanted a cold version of this to serve alongside grilled meats, yet a summertime recipe.
Ingredients
I peel and quarter the potatoes before cooking them. I boil and cook them until they are fork-tender. To drain the water off I will put the potatoes in a strainer and rinse them with cold tap water. I do that to help speed up the cooling process for the potatoes. Once they are cool enough to handle, I will slice them up into bite sized pieces and place into a large bowl that has a lid.
I think the star of this recipe is the dressing. The dressing has a base that is mayonnaise and sour cream. To that you will add the ingredients that will create the flavor. I use onion flakes, but I have added diced onions or green onions. Then you add a dash of pepper, mustard, and a small amount of sugar. It’s just enough sugar to help the flavor, but not enough to make it taste sweet.
The last ingredients to add are the bacon bits and the cheddar cheese. These are the final ingredients for the “loaded” part of the recipe.
Assembly
At this point we have the potatoes cooling and the dressing is mixed up. Once the potatoes have cooled, we can do the final assembly.
The dressing can be added to the potatoes and mixed together. Then the bacon bits and the shredded cheddar cheese can be mixed in.
Serving
It’s best to let this Loaded Potato Salad chill for at least 4 hours so the dressing flavors can be absorbed into the potatoes. You can even make it 1-2 day before you plan on serving it. This makes it a really convenient make ahead recipe.
As I mentioned, I wanted a recipe that would be a great side dish for grilled foods. I have served this as a side dish for Amazing Pepper Jam Bacon Cheeseburger, Grilled Teriyaki Pork Chops (pictured), and grilled steaks. It’s a great side dish with hot dogs.
Give this recipe for your next grilling party or for your family to enjoy as a side dish with your evening meal on hot summer days.
Happy Cooking!
Loaded Potato Salad
Equipment
- Medium sauce pan
- 1 Peeler
- 1 Small bowl 4 cup size
- 1 Large Bowl
Ingredients
- 8 Medium Potatoes
- 1½ cup Mayonnaise
- ¾ cup Sour Cream
- 1 tsp Onion Flakes
- 1 dash Pepper
- ½-¾ tsp Mustard
- 1 tbsp Sugar
- ⅔ cup Bacon Bits
- 1½ cup Cheddar Cheese Shredded
Instructions
- Peel and halve or quarter the potatoes. Rinse the potatoes and put in a pan of water to boil. Over medium to high heat bring the water to boil. Reduce the heat to medium but keep a low boil going. Cook until the potatoes until they are fork tender.
- Drain the water off the potatoes. Cool. Once cooled, slice into bite sized cubes and place into the larger bowl.
- While the potatoes are cooking, mix together the dressing.
- In about a 4 cup or larger sized bowl add the mayonnaise, sour cream, onion flakes, dash of pepper, mustard, and sugar. Stir well. Set aside.
- Once the potatoes are cooled, add in the dressing, bacon crumbles, and the shredded cheddar cheese. Stir well.
- Chill at least 4 hours before serving.
