Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, loaded potato salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Loaded Baked Potato Salad is a classic potato salad recipe with a spin! All of your favorite baked potato flavors like bacon, cheddar cheese and chives make this a perfect BBQ side dish! This loaded baked potato salad is a play on the classic steakhouse favorite loaded baked potato, with the method-making very familiar too, minus the potato skin jackets.

Loaded Potato Salad is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Loaded Potato Salad is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook loaded potato salad using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Loaded Potato Salad:

1. Prepare 2 1/2 lb (10-14) red potatoes, cut into 1" cubes
2. Get 1/2 cup mayonnaise
3. Get 1/4 cup ranch dressing
4. Take 1/4 cup sour cream
5. Take 1 lb bacon
6. Prepare 1 cup shredded cheese of choice, I prefer a sharp cheddar
7. Prepare 4 finely diced green onions (optional)
8. Prepare 1 Season Salt
9. Get 1 Salt
10. Make ready 1 Pepper

A fun spin on classic potato salad, this loaded baked potato salad is a perfect side dish to bring along to any party! My mother in law makes some of the best potato salad I have ever tried. This loaded potato salad recipe is not your average potato salad! Ranch dressing, cheddar and This is my everything-but-the-kitchen-sink potato salad recipe.

Instructions to make Loaded Potato Salad:

1. Place diced potatoes in a large pot add enough cold water to cover.
2. Bring potatoes to a boil and boil for about 15 minutes or until tender. You want them soft but not to soft, then they turn to mush and we aren't making mashed potatoes.
3. I like to set up an ice bath for my potatoes to stop the cooking process. An ice bath is when you fill a bowl with water and ice. After the potatoes are tender transfer them to the ice bath. Let them sit for about 2 minutes then remove to an empty bowl. Put the potatoes in the fridge for at least 30 minutes to an hour.
4. After the potatoes are in the fridge dice the bacon and cook in a skillet on med heat until crispy. Transfer to a plate lined with paper towel to drain and set aside.
5. Mix mayonnaise, ranch dressing and sour cream.
6. Mix together potatoes, cheese and bacon.
7. Add desired amount of dressing mixture to the potatoes, cheese and bacon. My kids prefer creamier so I usually use all the dressing mixture, some people don't.
8. Use seasoning salt, salt and pepper to taste.
9. When I serve mine I like to offer a bowl of extra cheese, diced green onion and diced cherry tomato for people to add as extra toppings.

It's like eating a deconstructed loaded. Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. I wasn't initially a fan of potato salad until a friend made one like this a few years ago at a party. When potatoes are al dente, remove from heat and drain,. place drained potatoes in bowl with ranch mixture and carefully turn to coat. Loaded Guacamole Potato Salad. by Food.com.

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