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Potato salad is a beloved side dish that has graced picnics, barbecues, and family gatherings for generations. Its creamy, comforting nature makes it a staple at any potluck, and it’s no surprise that it often steals the show at summer cookouts. Among the myriad of potato salad recipes out there, the "Ultimate Loaded Potato Salad" stands out as a true crowd-pleaser. Loaded with flavor and texture, this recipe takes the traditional potato salad to new heights by incorporating a delightful mix of ingredients that will leave everyone reaching for seconds.

Loaded Potato Salad

Discover the Ultimate Loaded Potato Salad, a perfect blend of creamy and crunchy textures that will steal the spotlight at your next gathering. This delightful recipe features baby potatoes, tangy sour cream, crispy bacon, sharp cheddar, and vibrant cherry tomatoes, creating a dish that's not just a side but a star! Whether you're grilling, picnicking, or hosting family meals, this loaded potato salad guarantees smiles and seconds. Enhance it with fresh herbs and enjoy a satisfying taste that appeals to all ages.
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Ingredients
  

2 pounds baby potatoes (Yukon Gold or red), halved

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

4 strips of bacon, cooked and crumbled

1 cup shredded cheddar cheese

1/2 cup green onions, chopped (plus more for garnish)

1/2 cup cherry tomatoes, halved

Optional: 1/4 cup chopped fresh parsley for garnish

Instructions
 

Prep the Potatoes: Place the halved baby potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender. Drain and let cool slightly.

    Make the Dressing: In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until smooth and well incorporated.

      Combine Ingredients: Once the potatoes have cooled to room temperature, add them to the mixing bowl with the dressing. Gently fold the potatoes together with the dressing until they're fully coated.

        Add the Goodies: Fold in the crumbled bacon, shredded cheddar cheese, chopped green onions, and cherry tomatoes. Mix carefully to ensure the ingredients are evenly distributed without breaking the potatoes.

          Chill: Cover the salad with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld.

            Serve: Before serving, taste and adjust seasoning if necessary. Garnish with additional green onions and chopped parsley, if desired.

              Prep Time, Total Time, Servings: 20 mins | 1 hr 20 mins | 8 servings