Simple Loaded Baked Potato Salad
This is the best potato salad that I have ever made, hands down! It is so flavorful, I can guarantee that everyone will be taking seconds and maybe even thirds. My husband even loved it and he has an aversion to mayo-based sauces. If you take this with you to a party, you probably will not have any leftovers. It is even better the second day, so hopefully, you will get a chance to try this the next day!
In this particular salad, I used Yukon Gold potatoes from my CSA (Community Supported Agriculture) farm membership and a couple of russets that I grew in my garden. You could also make it with red potatoes, really whatever you have on hand. Each has a slightly different texture so this is based on your own preference. I like using multiple types of potatoes because it gives the salad a bit more color and variety.
Potatoes take about 20 minutes to boil. I boil mine with the skins on and begin checking them with a fork at 15 minutes. The fork needs to push into the potato pretty easily, but you don't want them to be mushy. Then cool them for about 15 minutes in the refrigerator before peeling them. After I peel them, I put them in the fridge again so they firm up a bit. This takes about 15-30 minutes. Then they are easier to cut into cubes and I keep mine at about a half inch to an inch in size.
While the potatoes are boiling, I have the bacon cooking in the oven. I cook it for 20 minutes at 400° and then drain it onto a paper towel. Chop it into small bits. Shred your cheese and dice the onions. Once the potatoes are cubed, add the sauce first, gently folding it in so as not to mush the potatoes. Then add the bacon, cheese and onions. Chill for about an hour, garnish with extra bacon and cheese and enjoy the best potato salad ever! Enjoy!
Cook Time
Ingredients
- 1/2 pound bacon
- 2-3 pounds russet or yukon gold potatoes, boiled and cubed
- 1/3 cup sour cream, use a little more if needed
- 1/3 cup mayonnaise, use a little more if needed
- 1 packet Ranch dressing powder
- 6 oz cheddar cheese, I prefer sharp
- 1/4 - 1/2 sweet onion
- 1/2 tsp freshly ground sea salt
- 1/4 tsp pepper
- 2 Tbsp milk
Making the potato salad
- Preheat oven to 400° to cook the bacon. I usually put mine on a piece of aluminum foil on a cookie sheet. Bake for about 20 minutes, or until bacon is done. Drain on paper towel. Chop into small pieces.
- Boil whole potatoes with skins on for about 20 minutes. Begin checking with a fork at 15 minutes. Fork should easily slide into the potato breaking it apart completely. When done, drain and cool in fridge before removing skins. Skin when you can handle the potato. Put back into fridge to cool before cubing. Cut into 1/2 - 1 inch cubes.
- Shred 6 oz. cheddar cheese. I use sharp cheddar because that is my family's favorite and I think it gives the best flavor. You can use whichever cheddar is your favorite.
- Dice 1/4 - 1/2 sweet onion. I had a yellow onion on hand, so that is what I used. You can use, green onions, white onions or red onions, whatever you have at home.
- Mix 1/3 cup mayonnaise, 1/3 cup sour cream, 2 Tbsp milk, salt, pepper and Ranch. This should be kinda thick, but still kinda runny. You will want to fold this into the potatoes gently to coat them completely without mushing them up. I made mine a little less saucy last time, but I preferred it more saucy this time. Adjust as necessary.
- Blend in the bacon bits, cheese and onions. Garnish with extra cheese and bacon if you are making it pretty for a party. Prepare yourself for the best potato salad ever!
