Description
This Loaded Potato Salad captures all the beloved flavors of a baked potato—creamy, cheesy, and savory with crispy turkey bacon and fresh green onions—all in a refreshing salad format. Perfect for picnics, BBQs, or any gathering!
Ingredients
2.5 – 3 pounds Potatoes (about 6–8 medium) Russet or Yukon Gold
8–10 slices Turkey Bacon, cooked until crispy and crumbled or chopped
1.5 – 2 cups Sharp Cheddar Cheese, shredded
1 cup Full-fat Sour Cream
1/2 cup Mayonnaise
1/2 cup Green Onions (Scallions), thinly sliced (both white and green parts)
1 teaspoon Salt, or to taste
1/2 teaspoon Freshly Ground Black Pepper, or to taste
1/2 teaspoon Garlic Powder (optional)
1/2 teaspoon Onion Powder (optional)
1–2 tablespoons Olive Oil or Vegetable Oil (if baking potatoes)
2 tablespoons Fresh Parsley (Optional Garnish), chopped
Instructions
1. Prepare and Cook the Potatoes:
2. For Baked Potatoes (Recommended): Preheat oven to 400°F (200°C). Scrub and pierce potatoes. Bake whole (rubbed with oil and salt) for 45-60 min, or cubed (tossed with oil, salt, pepper) for 25-35 min, flipping halfway. Cool and dice into 1-inch cubes.
3. For Boiled Potatoes (Quicker): Peel (optional) and cut potatoes into 1-inch cubes. Place in a pot, cover with cold salted water. Bring to a boil, then simmer 10-15 minutes until tender but firm. Drain well and cool for 15-20 minutes.
4. Cook the Turkey Bacon: Cook turkey bacon in a skillet over medium heat (8-10 min) or bake on a wire rack at 400°F (200°C) for 10-15 min until crispy. Drain on paper towels, then crumble or chop. Set aside.
5. Prepare the Dressing: In a large mixing bowl, combine sour cream, mayonnaise, optional garlic powder, and optional onion powder. Whisk until smooth. Season generously with salt and black pepper; adjust to taste.
6. Combine the Salad: Once cooled, gently add potato cubes to the dressing bowl. Add three-quarters of the crumbled turkey bacon, three-quarters of the shredded cheddar cheese, and most of the sliced green onions (reserving some of each for garnish).
7. Mix Gently: Gently fold all ingredients until potatoes are evenly coated. Do not overmix to avoid mushy potatoes.
8. Chill Thoroughly: Cover and refrigerate for at least 1-2 hours (preferably 4 hours or overnight) to allow flavors to meld and cool completely.
9. Garnish and Serve: Before serving, stir gently. Taste and adjust seasoning if needed. Transfer to a serving dish and garnish with reserved turkey bacon, cheddar, green onions, and optional fresh parsley. Serve chilled.
Notes
**Potato Choice Matters:** Russets yield a fluffier texture, while Yukon Golds create a creamier result. Both are excellent, choose based on your preference for potato salad texture.
**Cool Potatoes Properly:** Ensure potatoes are cooled to at least room temperature before mixing with the dressing. Adding hot potatoes can cause the dressing to thin out or become oily.
**Don’t Overcook Potatoes:** Whether boiling or baking, cook potatoes until tender but still holding their shape. Overcooked, mushy potatoes will lead to a dense, undesirable salad.
**Chill Time is Essential:** The minimum 1-2 hours (preferably longer) of chilling allows the flavors to deepen and meld, which is crucial for a truly delicious potato salad. It also ensures the salad is refreshing when served.
- Prep Time: 20-25 minutes
- Cook Time: 30-60 minutes
- Category: Side Dish, Salad, Summer Salad
- Method: Boiling, Baking, Mixing, Chilling
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 380-480 kcal
- Sugar: N/A
- Sodium: Varies
- Fat: 25-35 g
- Saturated Fat: Varies
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28-35 g
- Fiber: 3-4 g
- Protein: 12-16 g
- Cholesterol: N/A