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Loaded Potato Salad

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Loaded Potato Salad combines tender potatoes, crispy bacon, shredded cheddar cheese, green onions, and a creamy ranch-style dressing for a hearty and flavorful side dish. Perfect for barbecues, potlucks, and family gatherings.

Ingredients

  • 3 pounds russet potatoes, peeled and cut into chunks
  • 8 slices bacon, cooked and crumbled
  • 1 ½ cups shredded cheddar cheese
  • 4 green onions, sliced
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon ranch seasoning mix
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Extra cheese, bacon, and green onions for garnish (optional)

Instructions

  1. Place the potatoes in a large pot and cover with cold water.
  2. Bring to a boil and cook for 12 to 15 minutes, or until fork-tender.
  3. Drain the potatoes and allow them to cool slightly.
  4. In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning, salt, and pepper.
  5. Add the cooked potatoes and gently toss to coat.
  6. Stir in the shredded cheddar cheese, crumbled bacon, and sliced green onions.
  7. Mix carefully to avoid breaking up the potatoes too much.
  8. Cover and refrigerate for at least 1 hour.
  9. Before serving, garnish with additional cheese, bacon, and green onions if desired.
  10. Serve chilled.

Notes

  • Increase the ranch seasoning for a stronger ranch flavor.
  • Add diced jalapeños or hot sauce for a spicy variation.
  • Leave the potato skins on for a baked potato-style version.
  • Replace part of the sour cream or mayonnaise with plain Greek yogurt for a lighter option.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Serve cold and do not freeze for best texture.

Nutrition

Find it online: https://thefamilycooking.com/loaded-potato-salad/