The Best Loaded Potato Salad
The Best Loaded Potato Salad Recipe is made with creamy gold potatoes, crispy bacon, cheddar cheese, green onions, sour cream, mayonnaise, seasoned salt, and pepper. The perfect baked potato salad recipe is perfect for your next party, potluck, or as a BBQ side dish.
Servings: 8
Ingredients
- 3 lbs. Yukon Gold Potatoes (cut into bite-size pieces)
- 10 slices Thick-Cut Bacon
- 1 cup Full-Fat Sour Cream
- 1 cup Mayonnaise
- 1 to 1 1/2 teaspoons Seasoned Salt *
- 1 teaspoon Pepper
- 1 cup Cheddar Cheese (medium or sharp)
- 4-5 Green Onions (sliced)
Instructions
- Fill a pot with water and place on a high heat. Salt the water. Peel the potatoes before cooking them and cut into bite-size pieces. Add the potatoes to the water and let them come to a boil and then turn down the heat to simmer until the potatoes are fork tender.
- Remove from the heat and drain in a colander. Let slightly cool.
- Meanwhile, cook the bacon until crispy. Drain on a paper towel. Cut into bite-size pieces.
- In a small bowl, mix together sour cream, mayonnaise, seasoned salt, and pepper.
- In a large bowl, toss the potatoes with the dressing. Top with crispy bacon, shredded cheddar cheese, and sliced green onions. Taste for seasonings. For garnish, add more cheddar cheese and cracked pepper, if desired.
- Serve warm or cold.
Notes
I suggest using Yukon Gold potatoes because they are the creamiest potatoes. Russet potatoes are too dry for this potato salad. You can leave the skin on the potatoes or peel them.
Seasoned Salt can also be called Lawry's seasoned salt. It gives a zestier flavor. You may substitute regular salt if you don't have seasoned salt.
I suggest using a block of sharp cheddar cheese and grating it right before adding it to the potato salad. It is much creamier than the pre-packaged shredded cheese.
Salt the water when cooking the potatoes to infuse some flavor. Check for seasonings and add more salt and pepper to the potato salad, if needed.