A hearty potato salad loaded with crispy bacon, melted cheddar cheese, and a creamy ranch dressing. Perfect for barbecues, potlucks, and family gatherings.

american

Nutrition

High in calories and saturated fat from bacon, cheese, and mayonnaise-based dressing, with moderate protein and carbohydrates from potatoes.

Calories	267 kcal
Energy	1116 kJ
Protein	7 g
Total Fat	21 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	8 g
Cholesterol	32 mg
Carbohydrate	18 g
Sugars	2 g
Dietary Fibre	2 g
Sodium	350 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

meal prepsaladbbqparty foodsideoven and roastingfamily friendly

Loaded Potato Salad

The Anthony Kitchen (Kelly Anthony)

12

Name: Loaded Potato Salad — Tasty Bites
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 servings
Ingredients: 4 pound Baby Red Potatoes (rinsed and dried); 0.25 cup Canola Oil; 2.25 teaspoon Kosher Salt (separated); 1.25 teaspoon Black Pepper (separated); 1.75 teaspoon Dried Dill (separated); 8 slice Bacon (thick-cut, diced into 1/4" pieces); 1.125 cup Mayonnaise (good quality); 0.875 cup Sour Cream; 2 teaspoon Vinegar (white wine or distilled); 1 teaspoon Garlic Powder; 2 tablespoon Parsley (freshly minced); 1 teaspoon Dried Chives; 0.25 teaspoon Onion Powder; 1.5 cup Cheddar Cheese (freshly grated)

servings

0

per serve

0

minutes

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Ingredients

4 pound Baby Red Potatoes rinsed and dried

0.25 cup Canola Oil

2.25 teaspoon Kosher Salt separated

1.25 teaspoon Black Pepper separated

1.75 teaspoon Dried Dill separated

8 slice Bacon thick-cut, diced into 1/4" pieces

1.125 cup Mayonnaise good quality

0.875 cup Sour Cream

2 teaspoon Vinegar white wine or distilled

1 teaspoon Garlic Powder

2 tablespoon Parsley freshly minced

1 teaspoon Dried Chives

0.25 teaspoon Onion Powder

1.5 cup Cheddar Cheese freshly grated

Equipment

Aluminum Foil

Paper Towels

Rimmed sheet pan

Large mixing bowl

Oven

Whisk

Large saute pan

Instructions

Preheat the oven to 350° and have ready 2 rimmed sheet pans lined with aluminum foil.

Quarter the medium to large sized red potatoes, and half the smaller ones. Add them to a large mixing bowl, drizzle with canola oil, and sprinkle with 2 teaspoons Kosher salt, 1 teaspoon pepper, and 3/4 teaspoon dill. Toss until evenly combined and divide amongst the two sheet pans.

Bake the potatoes for 40-50 minutes, until fork-tender. While the potatoes are baking, cook the bacon.

Add the bacon to a large saute pan over medium-high heat. Sauté, stirring often until browned and crispy, about 10 minutes. Transfer to a plate lined with paper towels to absorb the excess grease. Allow to cool. You should have about a 1/2 cup of bacon pieces.

To make the ranch dressing, combine mayonnaise, sour cream, vinegar, garlic powder, parsley, chives, 1 teaspoon dill, 1/4 teaspoon Kosher salt, 1/4 teaspoon black pepper, and onion powder in a bowl and whisk together. Set aside until ready to use.

Once the potatoes have cooled, add them to a large mixing bowl, along with the dressing, bacon, and Cheddar, and stir until well-combined. Refrigerate the potato salad at least 3 hours, or up to overnight. Serve and enjoy!