Loaded Potato Salad
This easy Loaded Potato Salad has all the flavors you will want at your next barbecue! It will be your favorite side dish from the first bite!
We are always looking for a different side dish. This Loaded Potato Salad with a twist is a nice change from my regular potato salad.
We must confess.. We are potato salad snobs. It is a favorite side dish not only in the summer months when it is always made once a week or so but all year long.
Loaded Potato Salad Is The Perfect BBQ Side Dish!
We tried this potato salad at a friends house awhile back and thought the flavors were perfect. Just like a baked potato with all the fixin’s!
I loved the potato salad except for the fact that she didn’t peel the potatoes. Now you can leave the skin on if you like but I just prefer it off. So when we make this it’s off. But the great thing about this recipe is it’s so flexible you can make it anyway you want.
PIN IT!!
I get so excited when we get to try new recipes. We have our usual potato salad recipe that we love and is only 3 ingredients besides salt and pepper. That is our go to everyday recipe but sometimes we just want sometime different.
Loaded baked potatoes are always so delicious. They are a treat when we go to some of our favorite steak houses.
Really the best part of this recipe is that it is super easy to make. This is the best potato salad and takes no time to make other than waiting for the potatoes to boil. While that is happening you can get your other ingredients together.
Every backyard barbecue needs a few good side dishes. We always love this Tropical Macaroni Salad Recipe. It has a different twist from the usual macaroni salad. And Broccoli Bacon Ranch Pasta Salad is a family favorite and always a hit!
INGREDIENTS IN LOADED POTATO SALAD
3 -4 lb Potatoes, cubed
1 tsp Salt
4-5 oz Shredded Cheddar Cheese
12 strips cooked Bacon, cut in pieces
1/2 cup of diced chives
1 cup Sour Cream
1/2 cup Mayonnaise
Salt and Pepper to taste
HOW TO MAKE LOADED BAKED POTATO SALAD
Peel and chop the potatoes into large pieces.
Place the potatoes in a heavy sauce pot, and cover with cold water. Add 1 teaspoon of salt, and turn the heat to high. When the potatoes come to a boil, reduce the heat to low, and continue to cook for about 10 to 15 minutes, or until a fork can easily pierce the potatoes. Remove from heat, and drain water.
Rinse the potatoes with cold water to stop the cooking, then pour cold water off of potatoes, and place potatoes in a large serving bowl.
Add cheese, bacon, green onions, sour cream and mayonnaise. Stir until all the potatoes are well coated. Refrigerate until ready to serve.
HOW DO YOU STORE IT?
Store this in an air tight storage container in the refrigerator for 3-4 days.
This loaded potato salad is so good, even people who don’t like potato salad will like this! It’s really easy to do, and it’s loaded with flavors and textures that just melt in your mouth.
You can make this ahead, and have it ready to take to a backyard BBQ, a little get together, or for your own patio picnic. No matter when you decide to serve this, it will be a favorite.
OTHER RECIPES YOU WILL LOVE:
This easy Loaded Potato Salad has all the flavors you will want at your next barbecue! It will be your favorite side dish from the first bite!
- 3 -4 lb Potatoes, cubed
- 1 tsp Salt
- 4-5 oz Shredded Cheddar Cheese
- 12 strips cooked Bacon, cut in pieces
- 3/4 cup of diced chives
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- Salt and Pepper to taste
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Peel and chop the potatoes into medium size pieces.
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Place the potatoes in a heavy sauce pot, and cover with cold water. Add 1 teaspoon of salt, and turn the heat to high.
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When the potatoes come to a boil, reduce the heat to low, and continue to cook for about 10 to 15 minutes, or until a fork can easily pierce the potatoes. Remove from heat, and drain water.
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Rinse the potatoes with cold water to stop the cooking, then pour cold water off of potatoes, and place potatoes in a large serving bowl.
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Add cheese, bacon, sour cream 1/2 cup chive and mayonnaise.
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Stir until all the potatoes are well coated. Refrigerate until ready to serve. Top with remaining chives when ready to serve.
