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Paula Deen Loaded Potato Salad Recipe

Paula Deen Loaded Potato Salad

Welcome to the ultimate comfort food experience with my Paula Deen Loaded Potato Salad. This dish combines the creamy richness of sour cream and mayonnaise with the savory crunch of bacon, making it a perfect side for any gathering, picnic, or family dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 large russet potatoes fluffy texture when cooked
  • 1 cup sour cream adds creaminess and tang
  • 1 cup mayonnaise provides richness
  • 1 cup shredded sharp cheddar cheese for a delightful cheesy flavor
  • 6 strips bacon cooked and crumbled
  • 1/4 cup green onions sliced
  • 1 teaspoon salt enhances flavor
  • 1/2 teaspoon black pepper for a touch of heat
  • 1/4 teaspoon garlic powder adds depth and flavor

Equipment

  • Large Pot
  • Cutting Board and Knife
  • Mixing bowl
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons
  • Plastic Wrap or Lid

Method
 

  1. Step 1: Start by placing the 4 large russet potatoes in a large pot. Fill the pot with enough water to cover the potatoes by at least an inch. Bring the water to a boil over medium-high heat and then reduce to a simmer. Cook the potatoes for about 15-20 minutes or until they are tender when pierced with a fork.
  2. Step 2: Once the potatoes are cooked, drain them in a colander and let them cool for about 10-15 minutes. When they are cool enough to handle, peel the skins off and cube the potatoes into bite-sized pieces.
  3. Step 3: In a large mixing bowl, combine 1 cup sour cream, 1 cup mayonnaise, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Use a whisk or spatula to blend the ingredients until smooth.
  4. Step 4: Gently fold the cubed potatoes into the dressing mixture. Use a spatula to carefully coat the potatoes, being cautious not to mash them.
  5. Step 5: To add flavor and texture, stir in 1 cup shredded sharp cheddar cheese, 6 strips of crumbled bacon, and 1/4 cup sliced green onions. Fold these ingredients in gently to ensure an even distribution throughout the salad.
  6. Step 6: Once everything is well combined, cover the salad with plastic wrap or a lid. Refrigerate the potato salad for at least 2 hours before serving.

Notes

This potato salad can be made ahead of time, allowing the flavors to meld beautifully in the refrigerator. It stores well for about 3-5 days.