Loaded Potato Salad Recipe
Hey there, welcome to my kitchen! Today, I’m excited to share with you my favorite Loaded Potato Salad recipe. This dish holds a special place in my heart as it’s a hit at every gathering I bring it to. The creamy texture of the potatoes combined with the savory bacon and tangy dressing is a flavor explosion that never fails to impress.
So, why do I love this Loaded Potato Salad so much? Well, I make this when I want to add a delicious twist to a classic side dish. My family goes crazy for this because it’s not your ordinary potato salad—it’s loaded with all the good stuff!
Let’s dive into the ingredients you’ll need for this mouthwatering dish. Feel free to make some substitutions based on your preferences. I sometimes use red potatoes instead of Yukon Gold for a pop of color, and it works just as well!
For the dressing, I recommend using a combination of mayo and Greek yogurt for a lighter yet still creamy texture. Now, onto the star of the show—the crispy bacon! My grandmother always insisted on thick-cut bacon, but any variety will do the trick.
Directions
Now, onto the fun part—the cooking! Start by boiling the potatoes until they’re fork-tender. This is where I usually sneak a taste to make sure they’re perfectly cooked. Don’t worry if they break apart slightly; it adds to the creaminess of the salad.
While the potatoes are cooling, crisp up the bacon in a skillet until it’s nice and crunchy. This step always makes my kitchen smell amazing! Once the bacon is ready, chop it into small pieces and set it aside for later.
In a large bowl, mix together the cooled potatoes, crispy bacon, green onions, and the creamy dressing. This is the stage where I add a bit more salt and pepper to taste. Don’t worry if it looks a bit weird at this stage—it always does! The flavors meld together beautifully as it chills in the fridge.
After everything is well combined, cover the potato salad and let it chill for at least an hour. This is the hardest part—waiting for it to be ready to eat! I find that the flavors intensify, and the textures marry together perfectly after some time in the fridge.
Notes
Through trial and error, I’ve discovered that this potato salad tastes even better the next day. The flavors have time to develop, and it’s the perfect make-ahead dish for gatherings. Though honestly, in my house, it never lasts more than a day!
For some variations, you can add a handful of shredded cheddar cheese for an extra cheesy kick. I’ve experimented with adding a splash of hot sauce for a spicy twist, but that didn’t work out so well! Sometimes, it’s best to stick to the classic recipe.
If you don’t have a potato masher, a fork works just as well for mashing the potatoes to your desired consistency. I’ve had to improvise before, and it always turns out just fine!
When it comes to serving, I like to top the potato salad with a sprinkle of paprika for a pop of color. It’s a simple touch that adds a bit of flair to the dish. I also recommend serving it alongside grilled meats for a complete and satisfying meal.
Pro Tips
One lesson I’ve learned the hard way is not to rush the chilling step. I once tried serving the potato salad right after mixing everything together, and it just wasn’t the same! The flavors need time to meld together, so be patient—it’s worth it in the end.
Another tip is to adjust the amount of dressing based on your preference. Some like it really creamy, while others prefer a lighter coating. Feel free to customize it to suit your taste buds!
Now, you may be wondering, can I make this potato salad ahead of time? Absolutely! In fact, I think it tastes even better the next day once the flavors have had time to develop. So go ahead and prepare it in advance for a stress-free gathering.
If you have any questions about this Loaded Potato Salad recipe or need some cooking advice, feel free to reach out. I’m here to help you create delicious dishes that will wow your friends and family!
Loaded Potato Salad Recipe
Creamy and flavorful Loaded Potato Salad with a delicious twist. This dish is packed with savory bacon, green onions, and a tangy dressing, making it a crowd-pleaser at any gathering.
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 8 slices bacon
- 3 green onions, chopped
- Salt and pepper to taste
Directions
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Boil the potatoes until fork-tender. Allow to cool, then chop into bite-sized pieces.
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In a skillet, cook the bacon until crispy. Chop into small pieces.
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In a large bowl, combine the potatoes, bacon, green onions, mayonnaise, Greek yogurt, salt, and pepper.
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Mix well until all ingredients are evenly combined.
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Cover the bowl and refrigerate for at least an hour to allow the flavors to meld.
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Serve chilled, optionally garnished with paprika.