Paula Deen Loaded Potato Salad Recipe
If you love comfort food, you are in the right place. This Paula Deen Loaded Potato Salad Recipe is the ultimate side dish. It is creamy, cheesy, and packed with crispy bacon.
Ingredients
- 5 lbs Red potatoes washed and cubed
- 1 lb Bacon cooked until crispy and crumbled
- 2 cups Sour cream
- 1 cup Mayonnaise full fat is best
- 2 cups Sharp cheddar cheese shredded
- 1 bunch Green onions sliced thin
- 1 tsp Salt plus more for boiling
- 1 tsp Black pepper
- 1/2 tsp Garlic powder
Instructions
Prep the Red Potatoes
- Wash the red potatoes thoroughly under cold water. Keep the skins on for extra color and texture. Cut them into bite-sized one-inch cubes.
Boil the Potatoes
- Place cubes in a large pot of salted water. Bring to a boil over medium-high heat. Cook for 10 to 12 minutes until fork-tender.
Drain and Cool
- Pour the cooked potatoes into a large colander. Let the water drain out completely. Allow them to cool for about ten minutes before mixing.
Cook the Crispy Bacon
- Fry the bacon in a skillet until it is very crunchy. Place it on paper towels to drain the grease. Crumble it into small pieces.
Mix the Creamy Dressing
- In a large bowl, whisk the sour cream and mayonnaise together. Add the salt, black pepper, and garlic powder. Stir until the mixture is smooth.
Combine the Main Ingredients
- Add the warm potatoes to the dressing bowl. Toss gently so you do not break the potato cubes. Add the shredded cheese and bacon.
Add the Green Onions
- Fold in the sliced green onions last. These add a beautiful green color and a fresh bite. Save a few for the top decoration.
Chill and Serve
- Cover the bowl with plastic wrap. Place it in the fridge for at least two hours. Serving it cold allows the flavors to blend perfectly.
Notes
- Add a Kick: Mix in a few chopped jalapeños for a spicy version.
- Different Potatoes: You can use Russet potatoes if you prefer a fluffier texture.
- Extra Creamy: Add a tablespoon of yellow mustard for a classic Southern tang.
- Healthier Option: Use Greek yogurt instead of sour cream to cut some calories.
- Don't Overcook: Check the potatoes often so they stay firm enough to hold their shape.