Loaded Potato Salad
Servings: 8 people
Ingredients
- 12 oz package bacon cooked and crumbled
- 4 large Russet potatoes (roughly 3 1/2 lbs)
- 1 1/2 cups of mayo
- 1 tbsp of yellow mustard
- 3/4 cup sour cream
- 1/2 tsp each salt and pepper
- 1 tsp each garlic powder, onion powder, and smoked paprika
- 2 tsp ranch seasoning
- 1 cup green onions chopped
- 1 cup cheddar cheese shredded
Instructions
- If you don't have any bacon leftover from breakfast, cook your bacon. I prefer to bake it on a sheet pan covered with parchment paper at 400 degrees F for 20-25 minutes. Once cooked drain the grease and give it a rough chop. Set the bacon aside.
- While you bacon is cooking, start working on the potatoes. Peel, wash, and chop potatoes into larger bite sized cubes (about 1 inch cubes).
- Add the potatoes to a pot of water and turn the heat to high. Boil the potatoes until they are just fork tender. Once the water is boiling they should cook for about 10-12 minutes depending on the size of the potatoes.
- Drain water from the potatoes and set aside.
- In a large bowl, add mayo, mustard, and sour cream. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and ranch seasoning. Stir everything together well.
- Add the drained potatoes to the bowl with the mayo mixture. Stir carefully.
- Add most of the crumbled bacon, chopped green onions, and shredded cheddar cheese. Save just a little bit of each for topping the bowl.
- Stir everything together carefully. Top with the saved bacon, onions, and cheese.
- Serve immediately or chill in the refrigerator for 1-2 hours. Enjoy!
Notes
- I like using russet potatoes for this recipe because I always have them on hand. Golden potatoes or red potatoes could also be used.
- Cook the potatoes until they are just fork tender (about 10-12 minutes depending on size), but be sure not to overcook them to avoid them becoming mushy.
- Be sure to let your potatoes slightly cool before mixing, so the mayo doesn't separate or get oily.
- To make the potato salad look fancy save some of the bacon, cheese, and chopped green onions to top the final dish.
- You can eat the potato salad immediately or chill in the refrigerator for 1-2 hours before serving.
- If desired, you can even add a few chopped hard boiled eggs to this recipe.
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