Paula Deen Loaded Potato Salad: A Deliciously Simple Delight
This Paula Deen Loaded Potato Salad is a deliciously simple delight, perfect for any occasion. It features tender red potatoes, crispy bacon, sharp cheddar cheese, and a creamy, tangy dressing that makes it a crowd-pleaser.
Equipment
- large pot
- colander
- pan
- paper towels
- Large mixing bowl
- sharp knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 3 pounds red potatoes scrubbed and cubed
- 1 pound bacon cooked until crispy and crumbled
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cups sharp cheddar cheese shredded
- ½ cup green onions finely sliced
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Additions
- 1 teaspoon white vinegar to cut through richness
- hard-boiled eggs classic addition
Instructions
- Place cubed red potatoes in a large pot, cover with water, and bring to a boil.
- Boil potatoes for 10 to 15 minutes until tender but not falling apart.
- Drain potatoes in a colander and allow to cool completely to prevent the dressing from melting.
- Cook bacon in a pan until very crispy, drain on paper towels, and crumble.
- In a large mixing bowl, combine mayonnaise, sour cream, mustard, garlic powder, salt, and black pepper.
- Add cooled potatoes to the dressing and toss gently to avoid mashing.
- Stir in the crumbled bacon, shredded cheese, and most of the sliced green onions.
- Cover the bowl and refrigerate for at least two hours.
- Garnish with remaining green onions before serving.
Preparation Tips
- Retain potato skins for added color and texture. Ensure potatoes are fully cooled before mixing with the dressing to prevent oil separation. Flavor improves after the salad rests in the refrigerator.
- Making the salad the night before is recommended for better flavor. Avoid overcooking potatoes to maintain firm cube structure.
Notes
Keep in a closed container in the refrigerator for up to three days. Russet potatoes can be used but may break down more easily. This salad is chunky and creamy with a rich, savory, and smoky flavor profile. Best served as a side dish for grilled meats or at summer picnics.