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Take your favorite steakhouse flavors and turn them into a party hit with this comforting salad. Imagine tender potatoes tossed with sharp cheddar, crunchy bacon, and green onions, all mixed into a creamy base of mayo and sour cream. Folks love how fast it vanishes at cookouts—it's that tasty.
Honestly, I whipped this up for a neighborhood block party after getting bored with classic mayo potato salads. People couldn’t stop talking about it—three neighbors asked how to make it, and now it’s everyone’s go-to when the weather’s warm.
Tasty Ingredients
- Cheddar (medium): 1½ cups grate it yourself for that creamy melt and deep flavor
- Olive oil: 1 to 2 tablespoons drizzled on potatoes for crispy skins and rich taste
- Mayonnaise: 1 cup go for real mayo for the smoothest, richest results
- Russet potatoes: 4 pounds the texture is perfect, and they keep their shape
- Kosher salt: 1 teaspoon brings out the best in everything, don’t swap for table salt
- Apple cider vinegar: 3 tablespoons brightens up the whole dish—add while potatoes are warm
- Green onions: 6 slice up both the white and green parts for extra color and crunch
- Freshly ground black pepper: 1 teaspoon the fresh stuff gives a gentle bite you’ll miss if you skip it
- Sour cream: ¾ cup adds that tangy, creamy edge — full fat is best for texture
- Bacon: 12 ounces thick cut and cooked till crisp for salty, smoky bites in every forkful
Simple Steps to Make It
- Mix Everything Up:
- When your potatoes have cooled all the way, drizzle the mayo mix on top. Throw in your bacon crumbles, cheese, and green onions. Gently fold it all together using a spatula. Try not to squish the potatoes too much—it’s tasty when some are a little chunky. Taste and see if it needs more salt or pepper. Cover and chill for a good 3 hours, or even overnight.
- Put the Dressing Together:
- In a bowl, stir together mayo and sour cream until it’s creamy and smooth. Toss in salt and cracked black pepper to your liking. This simple mix is what gives each scoop that classic loaded potato taste.
- Fast Bacon Time:
- While your potatoes cool, fry up those bacon slices till crispy. Or bake them if you like. Let the bacon drain on a paper towel, then crumble it once it’s not so hot. That crisp is a game changer for texture, so don’t skip it.
- Let Potatoes Cool Down:
- Once they’re out of the oven, take five minutes and let potatoes rest so you don’t burn your hands. Peel away the skins, chunk them up into one-inch pieces, and drop them in a big bowl. While they’re still warm, splash on the vinegar. This way, they soak up lots of flavor and get a nice tang. Chill the potatoes completely before moving on—this can take anywhere from fifteen to thirty minutes.
- Bake Your Potatoes:
- Heat up your oven to 400°F. Give your potatoes a good scrub, poke each one a few times with a fork, then roll them onto a baking sheet. Brush with olive oil, sprinkle on salt, and you’re all set. Pop them in the oven for nearly an hour (about 50–60 minutes), or until something like a cake tester slides through easy.
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This version totally changed our family BBQ vibe. My uncle always claimed he couldn’t stand potato salad — but he tried this once and now it’s all he wants. The soft potato, crunchy bacon, and creamy sauce together are so good, even salad doubters convert after one bite.
How to Store
Tuck this dish into an airtight container and store it in your fridge for up to four days. Actually, the next day it tastes even better since everything has time to blend together. If you want to make it in advance, keep a little bacon and some green onions aside for the final topping so it looks fresh and stays crisp. Don’t forget—because it’s full of mayo and dairy, keep it out on the counter for less than two hours.
Switch It Up
Feel free to swap in what you love. Greek yogurt works great instead of sour cream to keep it lighter. Try a spoonful of ranch seasoning or some chopped dill for a flavor boost. Want to make it heartier? Add diced hard-boiled eggs or some red bell pepper. For those who love some heat, splash in a bit of hot sauce or toss in chopped jalapeños.
Best Ways to Serve
This loaded salad stands on its own but shines even more with grilled favorites like steak, chicken, or burgers. Add a crisp green salad on the side for a lighter touch. If you’re taking it to a potluck, set the bowl on ice to keep everything chill. For fun, layer it in small mason jars and top with an extra sprinkle of cheese and bacon for a cool look.
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Common Questions
- → Is it okay to prep this salad the day before?
Absolutely, you can fix it early. Chill it for several hours or overnight so everything gets extra tasty.
- → Am I able to swap in other kinds of potatoes?
You bet. While russets work best for texture, it’s fun to try Yukon Gold or even red spuds for a twist.
- → Any tips for making bacon without splatters everywhere?
Sure, just lay out the bacon on a lined sheet and bake at 400°F until it’s crisp. Drain and crumble. Easy cleanup, no fuss.
- → Will Greek yogurt stand in for sour cream?
Yup, Greek yogurt’s a solid swap for sour cream. You'll get that same zing but pack in extra protein, too.
- → How long will this salad keep fresh in the fridge?
Keep it in a sealed container in your fridge. It stays tasty for around four days. Enjoy it cold!