Bacon…cheese….potatoes…. do I have your attention yet? As I have mentioned before on this blog, summertime means lots of cold prep salads. I like to take classic flavors and turn them into something. Who doesn’t love the classic Loaded Baked Potato? A soft potato piled high with bacon, cheese, butter, green onions, and chives. My recipe for Loaded Potato Salad pulls all of those flavors together for a flavor packed into a great potato salad that will be the star of your next grill session.
Golden or Yellow or Yukon potatoes are my go to for this sort of salad. They have a great flavor but they also hold up once cooked. You could also use red potatoes but they won’t give you the same baked potato flavor. I like to use a thick cut bacon, for most of the same reason – it will hold up better once mixed together. I opt for dried chives because you get more flavor from them in a smaller amount, and then your potato salad isn’t over run with greens.
If you wanted to lighten up this salad a little bit, you could swap out the sour cream for plain Greek Yogurt. Just make sure it’s actually plain and no vanilla – that is not a mistake you make twice! But to be honest – this is one of those potato salad that you want to go full bore on – save your macros some other way! This is a very versatile potato salad – basically anything that you can serve a baked potato with you can serve this salad with. A nice steak or a grilled hot dog, chicken or pork, or even a burger! I serve it up with some grilled corn on the cob and a nice bratwurst.
Now Let’s Get Cookin’!
Loaded Potato Salad
- 3 lb Baby Yellow Potatoes
- 8 slices Bacon cut into 1-inch pieces
- 4 Green Onions chopped
- 1½ cup Cheddar Cheese shredded
- 3 tbsp Butter melted
- 8 oz Sour Cream
- 1 tsp Salt
- 1 tsp White Pepper
- 2 tsp Dried Chives
- Start water boiling for potatoes.
- Add bacon to a frying pan over medium-high heat. Fry until crispy and remove to a paper towel covered plate. Let cool.
- Add potatoes to boiling water. Cook until fork tender. Drain in colander. Transfer to bowl and let cool for 30 minutes.
- Pour melted butter over potatoes and partially mash the potatoes (not fully, just break it up some). Add salt, pepper and chives and gently stir to combine. Add remaining ingredients and gently stir to combine. Cover and let continue to cool in the refrigerator for another 30 minutes (up to 2 days) before serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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