Loaded Potato Salad

In time for Father’s Day and July Fourth Celebrations, I’ve got a new potato salad recipe for you. This Loaded Potato Salad has all of the ingredients of a Loaded Baked Potato, but in the cold, creamy goodness of a summer salad.

Look, I’ll be the first to admit that I am a huge fan of Southern-Style Mustard Potato Salad. It has been the potato salad for summer, and it will remain a favorite. But I love to cook; I love to experiment with foods. And I have been wanting to create a new potato salad for a while now.

This Loaded Potato Salad is it. And when I say it, I mean, this potato salad is the bomb. It is so good. It is different. It is tasty. It has all of the elements of a loaded baked potato, all in a salad. And it has the Mr. Saucy Seal of Approval. As a matter of fact, he declared it the best potato salad he’s ever eaten (a statement that on its face is fabulous, but one must take into account Mr. Saucy’s love of bacon – just sayin’).

That said, it’s pretty drool-inducing.

Of course, I’ve used russet potatoes. The starchy nature of the russet is perfect for potato salad. To those, I added bacon (everything is better with bacon, right?), green onions, grated cheddar cheese, celery (because I love the crunch and, for me, it’s not potato salad without celery), salt, pepper, garlic powder and for the creaminess: Dijon mustard, mayonnaise and sour cream. *Thud*

If you’re looking for a new potato salad to try, I implore you to try this one. You won’t be disappointed.

5.0 from 1 reviews

Loaded Potato Salad

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Loaded Potato Salad has all of the ingredients of a Loaded Baked Potato, but in the cold, creamy goodness of a summer salad.

Author: The Saucy Southerner

Recipe type: Side Dish, Salad

Serves: About 12 cups

Ingredients

2½ pounds skin-on, cubed russet potatoes (about 8 cups), cooked fork tender, drained and allowed to cool*
1 pound bacon, crisped, chopped
3 celery ribs (about 1½ cups) diced
8 green onions (about ¾ cup), sliced
1 teaspoon each salt, ground black pepper, garlic powder
1½ cups mayonnaise
½ cup sour cream
2 tablespoons Dijon mustard
4 ounces cheddar cheese, grated (about a cup)

Instructions

Place all of the ingredients in a large bowl and stir to combine.
Taste to adjust seasonings to your taste.
Refrigerate to chill.
Serve cold.

Notes

* I cooked my potatoes over medium heat in unsalted water. The cooking time to reach "fork tender" will depend on the size of the cubes you cut. My half-inch cubes took about 30 minutes. "Fork tender" means when the potato is easily pierced with a fork, or when the outside is just about, but not quite, falling apart.

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