Paula Deen Loaded Potato Salad Recipe
Try this Paula Deen Loaded Potato Salad Recipe. It is the best way to enjoy all the flavors of a baked potato in a chilled salad.
Ingredients
- 3 pounds of red potatoes scrubbed and cubed.
- 1 pound of bacon cooked until crispy and crumbled.
- 1 cup of mayonnaise.
- 1/2 cup of sour cream.
- 2 cups of sharp cheddar cheese shredded.
- 1/2 cup of green onions finely sliced.
- 1 tablespoon of yellow mustard.
- 1 teaspoon of garlic powder.
- 1 teaspoon of salt.
- 1/2 teaspoon of black pepper.
Instructions
Prep the Potatoes
- Place the cubed potatoes in your large pot and cover with water. Bring to a boil.
Cook until Tender
- Boil the potatoes for 10 to 15 minutes. They should be soft but not falling apart.
Drain and Cool
- Pour the potatoes into a colander. Let them cool completely so the mayo does not melt.
Fry the Bacon
- Cook your bacon in a pan until it is very crunchy. Drain on a paper towel and crumble.
Mix the Dressing
- In the large bowl, stir the mayonnaise, sour cream, mustard, and spices together.
Combine the Mix
- Add the cooled potatoes to the creamy dressing. Toss gently so you do not mash them.
Add the Toppings
- Stir in the crumbled bacon, shredded cheese, and most of the green onions.
Chill the Salad
- Cover the bowl and put it in the fridge for at least two hours. Garnish with extra onions.
Notes
- Leave the skins on. Using red potatoes with the skin adds a great color and texture.
- Cool the potatoes. If the potatoes are hot, the sour cream and mayo will turn oily.
- Use sharp cheddar. The strong flavor of sharp cheese stands out against the cream.
- Add a little vinegar. A teaspoon of white vinegar helps cut through the heavy fats.
- Don't overcook. Check the potatoes with a fork often so they stay in firm cubes.
- Let it rest. The flavor gets much better after the salad sits in the fridge for a while.