With classic baked potato toppings, like sour cream, bacon, and scallions in every bite, this Loaded Potato Salad is one of my family's favorite barbecue comfort sides.
2-½ to 3poundsred potatoes, cleaned, unpeeled, and cut into chunks (about ¾- to 1-inch)
1cupmayonnaise
½cupsour cream
½ to 1teaspoonapple cider vinegar, to taste (see note)*
¼teaspoongarlic powder
½cupthinly sliced scallions, plus additional for garnish
¼cupchopped flat-leaf parsley
6 to 8slicesbacon (I use thick-cut), cooked crisp and crumbled
¾cupshredded sharp cheddar, plus additional for garnish
kosher salt and freshly-ground black pepper
Instructions
Place potatoes in a large pot with enough cool water to cover by 1 to 2 inches. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat and simmer for 8-12 minutes (depending on how large of a cut you're using), until potatoes are fork tender, but not falling apart. Drain well and cool to just slightly warm or room temperature. (You don't want to melt the cheese when you assemble the salad.)
Make the dressing by whisking together mayonnaise, sour cream, vinegar, ½ teaspoon salt, ½ teaspoon pepper, and garlic powder in a large bowl. Add scallions, parsley, and about ¾ of the crumbled bacon (reserving the rest for garnish), and stir to combine. Refrigerate until ready to use.
Add the potatoes to the dressing, gently tossing to coat. (Don't worry if the salad looks a little "saucy" at this point; it thickens as it chills.) Fold in cheddar and season to taste with additional salt and pepper.
Cover and refrigerate until well-chilled, at least 2 hours. Serve, garnished with remaining bacon, additional sliced scallions, and cheddar.
Video
Notes
*Apple cider vinegar helps to balance some of the richer flavors in this recipe. I've provided a range on the quantity, since I've found that different brands of mayo and sour cream have more of a tang than others. Start with ½ teaspoon and adjust to taste. (I usually use a full teaspoon.) If you prefer your dressing tangier, you can increase the apple cider vinegar up to about a tablespoonful.