More is better, at least when it comes to this Loaded Potato Salad, which manages quality and quantity with its massive mix of cheddar, bacon, sour cream, mayo, and, yes, potatoes.
Readers of FFF will know that I typically prefer quality to quantity, and that I don’t usually subscribe to the belief that “more is better.” But this potato salad recipe proves that sometimes, more actually is better. Because this isn’t just any potato salad. This is a loaded potato salad. I usually shy away from recipes that have what I consider exaggerated descriptions. I mean, is it really loaded? But you know something? This one is. Yes, it has a wide range of ingredients, but where it is really loaded is in the range of flavor and texture. It is creamy, crunchy, fluffy, and savory in every bite.
If you have a potluck or barbecue coming up and need something that will wow your guests, I can’t think of a better suggestion. “Get a load of this potato salad!” they’ll say, nudging each other. How right they’ll be.
Is This Loaded Potato Salad Healthy?
Loaded potato salad is not very healthy, since it is high in calories and fat. However, I can suggest some substitutions to make it better for you. You can either replace the bacon with turkey bacon, plant-based bacon or tempeh. You can also replace the sour cream with plain Greek yogurt (I recommend keeping the mayonnaise for that eggy flavor). Plus, the tanginess will still be present in every bite. As for the cheese, I recommend a reduced-fat shredded cheddar. You can also replace it with nutritional yeast, which has that cheese flavor but isn’t dairy. Either with or without these substitutions, this potato salad is gluten-free (just make sure to check the ingredients on any plant-based bacon).
What Type of Potato Should I Use?
There are three types of potatoes: waxy, starchy, and all-purpose. Starchy potatoes break down easily and have a texture that makes them the ideal spud for mashed potatoes and baked potatoes. Waxy potatoes keep their shape well, and a good potato salad has potato chunks you can stick a fork into, not ones that have crumbled from the boiling process. So, which potatoes should you go for? Look for red potatoes (which are waxy) or Yukon Gold (which are all-purpose, a mix between waxy and starchy). Both are creamy, with the Yukons even having a buttery taste that you might appreciate in your salad.
How Do I Store Leftovers?
Once this potato salad has made its appearance at the potluck and you have leftovers to tend to, it can be kept in an airtight container for up to 5 days in the fridge. I don’t recommend freezing it, as the texture will change drastically after thawing.
Serving Suggestions
I love serving this potato salad with grilled meat, such as steak or chicken breast. Or, for a barbecue vibe, cook up some BBQ Meatballs or Crock-Pot BBQ Chicken. For a side dish, I recommend a classic potluck crowd-pleaser like coleslaw or corn on the cob. Pimento Mac And Cheese also makes an excellent pairing for this potato salad. If you’re an air-fryer fan, I suggest a main dish of Air-Fryer Turkey Breast.
Ingredients
- 3 pounds red or Yukon Gold potatoes cut into bite-sized pieces
- 1 cup cooked bacon chopped (about 5-7 slices)
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 green onions sliced
- Fresh parsley chopped
- Salt and pepper to taste
Instructions
- Boil the potato chunks in a pot of salted water until they are fork-tender, which should take about 15 minutes. Drain the potatoes and let them cool.
- In a large mixing bowl, combine the cooled potatoes with the chopped bacon, shredded cheese, sour cream, mayonnaise, sliced green onions, and chopped parsley. Season with salt and pepper to your liking, and stir everything together until well mixed.
- Cover the bowl and chill the potato salad in the refrigerator for at least 1 hour or up to 2 days to allow the flavors to meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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