Loaded Potato Salad
It should entice the reader and set the tone for the dish. Loaded potato salad is a delightful twist on the classic dish, combining creamy potatoes with the savory goodness of bacon, cheese, and green onions. Perfect for barbecues, picnics, or potlucks, this dish is not only easy to prepare but also a crowd-pleaser. Get ready to impress your guests with this deliciously indulgent recipe!
Ingredients
- 2 pounds of potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 tablespoon mustard
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, with an additional cooking time of 20 minutes for the potatoes.
Nutritional Value
Each serving (about 1 cup) contains approximately 300 calories, 18g fat, 30g carbohydrates, 8g protein, and 2g fiber.
Step-by-Step Cooking Process
- Begin by washing and peeling the potatoes.
- Cut the potatoes into bite-sized cubes.
- Place the potatoes in a large pot and cover with water.
- Bring the water to a boil and cook for about 15-20 minutes until tender.
- Drain the potatoes and let them cool slightly.
- In a large bowl, mix together the sour cream, mayonnaise, mustard, salt, and pepper.
- Add the cooled potatoes to the bowl and gently stir to coat.
- Fold in the shredded cheese, crumbled bacon, and chopped green onions.
- Taste and adjust seasoning if necessary.
- Chill in the refrigerator for at least 1 hour before serving.
Alternative Ingredients
You can easily substitute Greek yogurt for sour cream for a healthier option. Additionally, use turkey bacon instead of regular bacon for a lighter version. If you prefer a vegan dish, try plant-based mayonnaise and cheese alternatives.
Serving and Pairings
This loaded potato salad pairs wonderfully with grilled meats, sandwiches, or as a standalone dish at picnics. It also complements fresh salads and baked beans perfectly.
Storage and Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, but you can also enjoy it at room temperature. Freezing is not recommended, as it may alter the texture of the potatoes.
Cooking Mistakes
- Overcooking the potatoes can make them mushy.
- Not letting the potatoes cool can cause the dressing to separate.
- Forgetting to season can lead to bland flavor.
- Using too much mayonnaise may overwhelm the other flavors.
- Not chilling the salad before serving can reduce its flavor.
Helpful Tips
- Use waxy potatoes like Yukon Gold for the best texture.
- Customize with your favorite toppings such as olives or jalapeños.
- Make it a day ahead for enhanced flavors.
- Always taste and adjust seasonings before serving.
FAQs
Can I make loaded potato salad ahead of time?
Yes, making it a day in advance allows the flavors to meld beautifully. Just be sure to refrigerate it in an airtight container.
What type of potatoes should I use?
Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape after cooking. Avoid starchy potatoes like Russets for this recipe.
Can I add other ingredients?
Absolutely! Feel free to mix in ingredients like diced pickles, hard-boiled eggs, or even fresh herbs for added flavor.
Is this dish gluten-free?
Yes, this loaded potato salad is naturally gluten-free, making it a safe choice for those with gluten sensitivity.
How can I make it spicier?
Add diced jalapeños or a sprinkle of cayenne pepper to the dressing for an extra kick!
Conclusion
Loaded potato salad is the ultimate comfort food, combining creamy textures with a burst of flavor from bacon and cheese. Perfect for any occasion, this dish is sure to be a hit among family and friends. Enjoy it as a side dish or a main highlight at your next gathering!
Loaded Potato Salad
Ingredients
- 2 pounds of potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes.
- Cut the potatoes into bite-sized cubes.
- Place the potatoes in a large pot and cover with water.
- Bring the water to a boil and cook for about 15-20 minutes until tender.
- Drain the potatoes and let them cool slightly.
- In a large bowl, mix together the sour cream, mayonnaise, mustard, salt, and pepper.
- Add the cooled potatoes to the bowl and gently stir to coat.
- Fold in the shredded cheese, crumbled bacon, and chopped green onions.
- Taste and adjust seasoning if necessary.
- Chill in the refrigerator for at least 1 hour before serving.