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Making a Loaded Potato Salad

Loaded Potato Salad

This loaded potato salad is a creamy delight that brings back memories of family picnics. Bursting with crispy bacon and sharp cheddar, it's a guaranteed hit at any gathering!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 12 servings
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Ingredients
  

For the Potatoes:

  • 4 pounds baby red potatoes rinsed and patted dry
  • 1/4 cup canola oil
  • 2 1/4 teaspoons kosher salt divided
  • 1 1/4 teaspoons black pepper divided
  • 1 3/4 teaspoons dried dill divided

For the Bacon:

  • 8 slices thick-cut bacon diced into 1/4-inch pieces

For the Dressing:

  • 1 cup plus 2 tablespoons quality mayonnaise
  • 3/4 cup plus 2 tablespoons sour cream
  • 2 teaspoons white wine or distilled vinegar
  • 1 teaspoon garlic powder
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried dill

For the Topping:

  • 1 1/2 cups freshly grated sharp cheddar cheese

Instructions
 

  • Preheat the oven to 350°F and line two rimmed baking sheets with aluminum foil for easy cleanup.

For Potatoes:

  • Cut larger red potatoes into quarters, and halve the smaller ones. In a large bowl, toss them with canola oil, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 3/4 teaspoon dried dill. Spread the potatoes out evenly on the prepared baking sheets.
  • Roast the potatoes for 40 to 50 minutes until they are tender when tested with a fork. In the meantime, prepare the bacon.
  • In a large skillet over medium-high heat, cook the diced bacon, stirring frequently until it is browned and crispy, which should take about 10 minutes. Then transfer the bacon to a plate lined with paper towels to drain any excess fat and allow it to cool.

For Dressing:

  • In a bowl, combine mayonnaise, sour cream, vinegar, garlic powder, parsley, chives, remaining dill, onion powder, kosher salt, black pepper, and mix well to create a creamy ranch-style dressing. Set aside.
  • Once the roasted potatoes have cooled slightly, place them in a large mixing bowl. Incorporate the dressing along with the crispy bacon and grated cheddar cheese. Gently mix everything together until well combined.
  • For optimal flavor, chill the potato salad in the refrigerator for at least 3 hours, or overnight if time allows. Serve cold and savor the creamy, cheesy goodness filled with bacon.