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This Loaded Potato Salad is a great, easy side dish for your summer barbecues. A sour cream and ranch mixture add plenty of flavor with a bacon, cheddar cheese and green onion topping.

Loaded Potato Salad

This Loaded Potato Salad is a great, easy side dish for your summer barbecues.  It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.  

Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 10
Author Holly

Ingredients

  • 3 lbs. Red Potatoes; large diced
  • 6 strips bacon; cut into small chunks or crumbled
  • 3 tbsp. green onion; thinly sliced with white side of onion removed
  • 1 tsp. dried dill
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. sour cream
  • 1/2 c. ranch dressing
  • 1 1/2 c. shredded cheddar cheese

Instructions

  1. Add a pinch of salt to the pot and boil potatoes around 15 minutes or until tender when pierced with a fork.

  2. Prepare bacon per package instructions and cut into small chunks.

  3. Drain potatoes and run cool water over them.  Allow potatoes to cool and pat dry with paper towels.

  4. In a large bowl add potatoes, ranch, sour cream, salt, pepper, garlic powder and dill.  Lightly stir until combined.

  5. Add bacon, cheddar cheese and green onion; reserving some for the topping if desired.

  6. Lightly stir and top with leftover toppings.

  7. Cover and refrigerate or serve immediately at room temperature.

Recipe Notes

You can make this recipe healthier in a few different ways.  Light sour cream or light ranch dressing can be substituted without missing the regular flavor.  Greek Yogurt can also be used in place of the sour cream. I use turkey bacon in place of regular.