![- 4 large Yukon Gold potatoes, scrubbed and diced - 1 cup sour cream - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 cup shredded sharp cheddar cheese - 1/2 cup cooked and crumbled turkey bacon - 1/4 cup green onions, sliced - 1/4 cup fresh parsley, chopped The star of this dish is the potatoes. Yukon Gold potatoes are my favorite. They are creamy and flavorful. They make the salad rich and hearty. I love to boil them until they are fork-tender. Next, we have sour cream and mayonnaise. These two add creaminess and tang. They blend together to coat the potatoes well. A touch of Dijon mustard gives a nice zing. Garlic powder adds depth, making each bite pop with flavor. Bacon and cheese bring that loaded touch. The turkey bacon adds a smoky crunch. If you prefer a vegetarian option, use plant-based bacon. Sharp cheddar cheese is a must. It melts into the potatoes and gives a savory kick. - Bell peppers - Celery - Dill - Paprika To make this salad even better, you can add some veggies. Chopped bell peppers add color and crunch. Celery gives a nice fresh bite. You can also toss in some herbs. Dill or paprika can enhance the taste. The options are endless! - Large pot - Mixing bowl - Serving dish For this recipe, you need a few simple tools. A large pot is key for boiling the potatoes. A mixing bowl helps combine all the creamy goodness. Finally, a serving dish lets you show off your tasty creation. If you want the full recipe, check out the Loaded Potato Salad section! 1. Start by boiling the diced potatoes. - Place the diced Yukon Gold potatoes in a large pot of salted water. - Bring the water to a boil over medium-high heat. - Once boiling, reduce the heat to a simmer. - Cook for 12 to 15 minutes or until a fork easily pierces the potatoes. 2. After cooking, drain the potatoes. - Allow them to cool in a colander for a few minutes. - Set them aside to cool completely before mixing. 1. In a large mixing bowl, combine the dressing ingredients. - Add 1 cup of sour cream and 1/2 cup of mayonnaise. - Mix in 1 tablespoon of Dijon mustard and 1 teaspoon of garlic powder. - Season with salt and pepper to taste. - Whisk everything together until smooth and creamy. 1. Once the potatoes have cooled, it's time to combine. - Gently fold the cooled potatoes into the dressing mixture. - Make sure to coat all the potatoes well. 2. Add the fun mix-ins. - Fold in 1 cup of shredded sharp cheddar cheese. - Add 1/2 cup of crumbled turkey bacon, 1/4 cup of sliced green onions, and 1/4 cup of chopped parsley. - Mix everything until well combined. 3. Adjust the seasoning as needed. - Taste the salad and add more salt or pepper if desired. - Cover and refrigerate for at least one hour. This helps the flavors blend. Now, your loaded potato salad is ready to impress! For the complete recipe, check out the [Full Recipe]. To make the best loaded potato salad, choose the right potatoes. I love using Yukon Gold potatoes. They stay creamy and have a nice flavor. Avoid russet potatoes. They can turn mushy when cooked. To keep your potatoes firm, don't overcook them. Boil until fork-tender but still slightly firm. Drain them well and let them cool completely before mixing them with the dressing. This helps keep the texture just right. Seasoning is key. If you want a bolder taste, try adding more garlic powder or a pinch of smoked paprika. For a tangy twist, a bit of lemon juice can brighten flavors nicely. For more crunch, add diced celery or bell peppers. They not only add texture but also a nice pop of color. You can also toss in some chopped pickles for an extra zing. Presentation matters! Serve your loaded potato salad in a large bowl. Top it with extra cheese, green onions, and parsley for a beautiful finish. This salad pairs well with grilled meats, especially at summer BBQs. It also works nicely as a side for picnics or potlucks. For a special touch, chill the salad before serving to let the flavors meld. For the complete recipe, check out the [Full Recipe]. {{image_2}} Loaded potato salad is not just one dish; it can be many! You can change it up to fit your taste or diet. Here are some fun variations to try. You can make a great vegetarian version of loaded potato salad! Instead of bacon, use plant-based options. Try using smoked tempeh or crispy chickpeas for a nice crunch. These options give a smoky flavor without meat. You won’t miss the bacon at all. If you love heat, try a spicy loaded potato salad! Just add jalapeños or your favorite hot sauce. You can slice fresh jalapeños and mix them in. For more heat, add some sauce to your dressing. This version will wake up your taste buds! Cheese can change the flavor of your potato salad. Sharp cheddar is classic, but feel free to try others. You might like creamy feta or tangy goat cheese. Each cheese adds a unique taste to the dish. Mix and match to find your favorite combo! For the full recipe, check out the loaded potato salad's main guide. Enjoy making these tasty variations! To keep your loaded potato salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps the flavors intact. Make sure to refrigerate it right after serving. The cool temperature slows bacterial growth. I recommend using it within four days for the best taste. If you notice any off smells or changes in texture, it’s best to toss it out. Freezing loaded potato salad is not ideal due to the creamy texture. However, if you must freeze it, use a freezer-safe container. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. After thawing, the salad may look a bit watery. You can stir in some fresh sour cream to restore its creaminess. When stored correctly, loaded potato salad lasts about three to five days in the fridge. For the best taste and texture, eat it within that time. If you freeze it, plan to enjoy it within a month. Over time, the quality may drop, so it’s best to consume it sooner rather than later. For full details on making the salad, refer to the Full Recipe. Yes, you can make Loaded Potato Salad ahead of time. I recommend making it a day in advance. This gives the flavors time to blend. Just store it in the fridge until you are ready to serve. If you need a sour cream substitute, use Greek yogurt. It has a similar taste and texture. You can also try using cottage cheese for a lighter option. Another choice is to use plant-based yogurt for a dairy-free salad. To make your Loaded Potato Salad creamy, use a mix of sour cream and mayonnaise. This combination adds richness. You can also add more cheese, like cream cheese, for extra creaminess. Yes, Loaded Potato Salad is gluten-free. Just make sure to check all ingredient labels. Some brands of mayonnaise and bacon may contain gluten, so look for gluten-free versions. Loaded potato salad is a tasty dish that combines creamy potatoes, rich toppings, and fun add-ins. You can customize it with herbs, spices, or veggies. Follow my easy steps for boiling, mixing, and serving. Remember to use the right potatoes for the best texture and flavor. Whether you want a spicy kick or a vegetarian twist, options await. Store your leftovers properly to keep them fresh. With these tips, you can create a crowd-pleaser and make every bite enjoyable. Enjoy your loaded potato salad and share it with friends and family!](https://toastedrecipes.com/wp-content/uploads/2025/05/82ab31a5-a42e-4f3d-a387-2e290b9ef51b-300x300.webp)
Loaded Potato Salad
Elevate your summer gatherings with this delicious Loaded Potato Salad! Packed with creamy sour cream, sharp cheddar cheese, and crispy turkey bacon, this dish is perfect for BBQs and potlucks. It's easy to make in just over an hour and sure to impress your guests. Discover how to whip up this tasty recipe and enjoy every bite. Click to explore the full recipe and make your next meal unforgettable!