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- 4 large russet potatoes - 1 cup sour cream - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 cup shredded sharp cheddar cheese For a great loaded potato salad, start with the right ingredients. The russet potatoes give you the perfect fluffy texture. You want them to be soft but not mushy. Sour cream and mayonnaise add creaminess, while the Dijon mustard gives a slight tang. Don't skip the sharp cheddar; it adds rich flavor and depth. - Crumbled turkey bacon or vegan substitute - Green onions and cherry tomatoes - Seasonings: garlic powder, onion powder, smoked paprika You can customize your salad with fun add-ins. Crumbled turkey bacon adds crunch and savory notes. If you are vegan, a plant-based bacon works well too. Green onions give a fresh taste, while cherry tomatoes add sweetness. Seasonings like garlic powder, onion powder, and smoked paprika can elevate the flavor. Mix and match these to suit your taste. - Calories and macronutrients per serving - Healthier alternatives for ingredients - Tips for reducing calories or fat content Loaded potato salad can be hearty. Each serving has about 300 calories, depending on your add-ins. You can make it lighter by using Greek yogurt instead of sour cream. Choose low-fat mayonnaise to cut down on fat. To further reduce calories, skip the bacon or use less cheese. These swaps keep the taste while making it healthier. For the full recipe, check out the amazing details to create this delicious dish! To start, you need to boil the potatoes. Grab four large russet potatoes. Peel them and cut them into even cubes. Place the potato cubes in a large pot of salted water. Turn the heat up high to bring it to a boil. Once the water boils, lower the heat to medium. Let the potatoes cook for about 10 to 12 minutes. You want them to be fork-tender but not mushy. Check them with a fork. If the fork goes in easily, they are ready. Carefully drain them in a colander and let them cool for a few minutes. Next, let’s make the dressing. In a big mixing bowl, add one cup of sour cream and half a cup of mayonnaise. Then, mix in one tablespoon of Dijon mustard, one teaspoon of garlic powder, and one teaspoon of onion powder. Also, add half a teaspoon of smoked paprika. Don’t forget to sprinkle in some salt and freshly cracked black pepper. Whisk everything together until it’s smooth. This creates a creamy dressing that coats the potatoes well. Now, it’s time to combine the salad. When the potatoes have cooled slightly, gently fold them into the creamy dressing. Be careful not to break the potato cubes too much. You want them to stay mostly whole. Once the potatoes are coated, add in one cup of shredded sharp cheddar cheese, half a cup of crumbled turkey bacon, half a cup of sliced green onions, and half a cup of halved cherry tomatoes. Stir gently to mix everything evenly. This step ensures that each bite is full of flavor. For the complete recipe, check out the Full Recipe. To make your loaded potato salad pop, you need to season at every step. Start with the water for boiling the potatoes. A pinch of salt can make a big difference. When you mix the dressing, ensure you add enough salt and pepper. Taste the salad before serving. If it needs more flavor, add a bit more seasoning. Chilling your salad is key. I suggest letting it rest in the fridge for at least one hour. This time allows all the flavors to blend well. The longer it chills, the better it tastes. Sometimes, your dressing may feel too thick or thin. If it’s too thick, add a splash of milk or a bit more sour cream. For a thinner dressing, just whisk in a little more mayonnaise. You can also try other dressings. For example, ranch or vinaigrette can add a unique twist. Just ensure the flavors match the other ingredients. How you present your salad can make it even more appealing. You can garnish with fresh herbs like parsley or chives. They not only add flavor but also look nice. Choose a serving dish that enhances your salad. A colorful bowl can make the dish stand out. You can even use individual cups for a fun touch. Your guests will love the effort you put into showing off your loaded potato salad! {{image_4}} You can easily make this loaded potato salad fit many diets. For a vegan or vegetarian version, swap out sour cream and mayonnaise for dairy-free options. Use vegan cheese and a plant-based bacon alternative to keep the taste rich. For gluten-free needs, check the labels on your condiments. Most are safe, but always confirm. Want to kick up the flavor? Add olives, bell peppers, or jalapeños. These ingredients bring a nice crunch and zest. If you like heat, try adding some diced pickled jalapeños or a dash of hot sauce. Different cheese types can also change the taste. Use pepper jack for spice or feta for a tangy twist. Think about the season when you make this salad. In summer, add fresh corn or diced cucumbers for a refreshing crunch. For fall, consider roasted sweet potatoes or apples for a sweet touch. You can even make it festive! During the holidays, add cranberries or nuts for a colorful look and a delightful taste. Each season brings new ways to enjoy this dish! To keep your loaded potato salad fresh, store it in the fridge. Use an airtight container. This will help keep the flavors intact. The salad will last about 3 to 5 days. If you see any signs of spoilage, toss it out. For leftovers, cool the salad before placing it in the container. This prevents moisture buildup inside. Make sure to seal it well. Label it with the date to track freshness. You can freeze loaded potato salad, but I don't recommend it. When you freeze it, the texture may change. The potatoes can become mushy when thawed. If you still want to freeze it, use a freezer-safe container. Leave some space for expansion. When you're ready to eat it, thaw it in the fridge overnight. To reheat, place it in a pan on low heat. Stir gently to avoid breaking the potatoes. You can also add a bit of sour cream for creaminess. Before serving, refresh your salad. Stir it well to mix the ingredients. If it seems dry, add a splash of sour cream or mayonnaise. This will bring back its creamy texture. For leftovers, consider adding fresh toppings. Chopped herbs, extra bacon, or cheese can boost flavor. You can also mix in some diced veggies for a fresh twist. These simple enhancements can make your loaded potato salad even more enjoyable. The best potatoes for potato salad are russet potatoes. They are starchy and fluffy. This gives your salad a nice texture. Other good options are Yukon Gold potatoes. They are creamy and hold their shape well. Avoid waxy potatoes like red or new potatoes. They can make the salad too mushy. You can store loaded potato salad in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container. This helps keep it fresh and safe to eat. Always check for any signs of spoilage before serving. Yes, you can make loaded potato salad ahead of time. This is a great way to save time on busy days. - How will making it ahead affect the flavors? Making it ahead allows the flavors to mix and deepen. The salad tastes even better after chilling for a few hours. - What adjustments might be needed upon serving? You may need to add a little more dressing when serving. It can dry out in the fridge. Just stir gently to combine. Loaded potato salad pairs well with many dishes. Here are some ideas: - Recommended sides and main dishes: - Grilled chicken or steak - Barbecue ribs - Fresh green salad - Corn on the cob - Pairing beverages that complement the dish: - Iced tea or lemonade - Light beers or craft ales - Sparkling water with lemon or lime Loaded potato salad is a perfect dish for any gathering. We explored essential ingredients like russet potatoes, sour cream, and cheddar cheese. Optional add-ins enhance flavors, while nutritional info helps you make smart choices. Step-by-step instructions guide you through cooking and mixing, ensuring success. In the end, try tips for flavor and presentation. Experiment with variations for every diet. Store wisely for freshness. With these insights, you’ll make a loaded potato salad that impresses everyone at your table. Enjoy creating and sharing this delicious dish!

Loaded Potato Salad

Indulge in the ultimate Loaded Potato Salad that's sure to impress! This creamy, flavorful dish combines tender russet potatoes with rich sour cream, sharp cheddar cheese, crispy turkey bacon, and fresh veggies for a delightful twist on a classic. Perfect for summer gatherings or potlucks, this recipe is simple to follow and packed with taste. Click through to explore the full recipe and elevate your next meal!
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Ingredients
  

4 large russet potatoes, peeled and cut into cubes

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1 cup shredded sharp cheddar cheese

1/2 cup cooked and crumbled turkey bacon (or a vegan alternative)

1/2 cup green onions, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, finely chopped

Instructions
 

Cook the Potatoes: Begin by placing the cubed russet potatoes in a large pot filled with salted water. Bring the water to a rolling boil over high heat, then reduce to medium and allow the potatoes to simmer for approximately 10-12 minutes, or until they are fork-tender but still firm. Once cooked, carefully drain the potatoes in a colander and set aside to cool for a few minutes.

    Prepare the Dressing: In a spacious mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, along with a sprinkle of salt and freshly cracked pepper. Whisk the mixture vigorously until it is smooth and well incorporated, creating a creamy dressing.

      Combine Ingredients: When the potatoes have cooled slightly, gently fold them into the dressing, ensuring they are coated evenly while being cautious not to break the cubes apart too much.

        Add the Mix-Ins: To the potato mixture, stir in the shredded cheddar cheese, crumbled turkey bacon, sliced green onions, and halved cherry tomatoes. Gently mix until all ingredients are evenly distributed throughout the salad.

          Chill the Salad: Once combined, cover the bowl with plastic wrap or a lid, and refrigerate the loaded potato salad for at least 1 hour. This chilling time allows the flavors to meld beautifully.

            Serve and Garnish: To serve, scoop the potato salad into a large serving bowl or individual portion cups. Just before serving, sprinkle freshly chopped parsley over the top for a burst of color and freshness.

              Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 8 servings

                - Presentation Tips: For an elegant touch, garnish each serving with a little extra shredded cheddar cheese and finely sliced green onions. Serve chilled for a delightful summer dish!