With spring here and summer just around the corner, it’s time to dust off your repertoire of side salads for picnics and cookouts. Be sure to include this Loaded Potato Salad recipe with smoky bacon and sharp cheddar.
For some people there are five love languages. For others, there are six.
Yes, potato salad is a love language. At least at my house. Pretty much every member in my family will do a happy dance (at least inside) when they see a bowl of potato salad chilling in the fridge.
There’s something so delicious and comforting about a big bowl of potatoes, blanketed in a tangy dressing and dotted with smoky bacon, creamy cheddar, and sharp red onions. This Loaded Potato Salad is pretty much the perfect addition to your next picnic dinner.
Just ask my husband.
I was first inspired to make a recipe like this when I tried one that was out of this world. From Von’s deli, no less. Grocery store deli salads can be hit or miss. This one sunk my battleship. Oh my! It was good.
Rather than pay a king’s ransom for a small tub of the stuff, I set out to craft my own Loaded Potato Salad, complete with bacon, cheese, and two kinds of onions.
I did throw in one little trick. Since I’m trying to make healthy swaps when I can, I use tangy Greek yogurt in place of sour cream. While it doesn’t make bacon and cheese healthy, it at least adds a little more protein to the party.
What’s in potato salad?
Potato salad, like my Deli Potato Salad, typically contains cooked, cubed or diced potatoes mixed with chopped onion, celery, hard cooked eggs, seasonings, and a mayonnaise- or sour cream-based dressing. It is usually served cold.
Variations abound as to mix-ins and dressings. For instance, German potato salad is served cold and features a vinaigrette type dressing.
How do you make a loaded potato salad?
A loaded potato salad often focuses on the ingredients of a loaded baked potato: sour cream, chopped green onions, cooked bacon, and shredded cheese.
Bacon, cheddar cheese, and potatoes? How could you go wrong? I offer two options of sauce in this recipe. You can go with the healthier, protein-filled option of plain Greek yogurt, or go for a more traditional route of ½ mayonnaise, ½ sour cream. Either way, you can’t really lose. How do I know?
How long is potato salad good for?
Potato salad is good for up to 4 days in the refrigerator — if it lasts that long. Note it is best made a day before serving so that the flavors can blend and the potatoes absorb all the yummy dressing.
Are there other ways to make potato salad?
Yep, for sure! I’ve got several ways that I enjoy serving potato salad, including
Those are all good, but if you’re looking for something a little different, then give this salad a spin. It’s pretty simple, what with only a handful of ingredients and that yummy bacon and cheese!
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. Stock up when you see bacon on sale and stash it in the freezer. Likewise, load up on onions and potatoes.
- Price match. Check your grocery store fliers to see who has the best price on the items on your list.
Tools I use to make this recipe easy:
This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
Here are some tools I use to make it EASY:
Loaded Potato Salad
- 2 ½ lb russet potatoes peeled and cubed
- 3 slices bacon cooked crisp, drained, and chopped
- ¼ red onion , 2 tablespoon finely chopped
- 2 oz cheddar cheese (shredded) (2 cups)
- 1 to 2 cup plain Greek yogurt or ½ sour cream and ½ mayonnaise
- black pepper
- 2 green onion chopped
- In a large pot of salted water, boil the potatoes until tender. Drain and cool.
- In a large mixing bowl combine the cooled potatoes, bacon, red onion, cheese, and enough Greek yogurt to bind. Stir gently to combine. Season generously with salt and pepper. Top with scallions.
- Chill for at least one hour before serving, though longer is preferable.