Description
This loaded potato salad is a creamy, flavorful side dish perfect for any BBQ or summer gathering. It features tender boiled red potatoes mixed with crispy bacon, sharp cheddar cheese, and a tangy ranch-seasoned dressing made from sour cream and olive oil mayo. Chopped chives add a fresh touch, while a brief blend with an electric mixer ensures a luscious, creamy texture.
Ingredients
Scale
Potatoes and Bacon
- 2 pounds Red Potatoes, peeled and diced
- 8 ounces Bacon, cooked crispy and chopped
Dressing
- 1 cup Sour Cream
- 1/2 cup Extra Virgin Olive Oil Mayonnaise
- 1 cup Sharp Cheddar Cheese, grated
- 1 packet Ranch Seasoning Powder (adjust to taste)
- 1/4 cup Chives, chopped
- Salt and Pepper, to taste
Instructions
- Cook the Bacon: Start by cooking the bacon according to the package directions until it is crispy. Once cooked, drain on paper towels and chop into small pieces.
- Mix the Dressing: In a large mixing bowl, combine the sour cream, olive oil mayonnaise, shredded cheddar cheese, chopped crispy bacon, chopped chives, and ranch seasoning powder. Stir until well mixed.
- Boil the Potatoes: Place the diced red potatoes in a pot of salted water and bring it to a boil. Cook the potatoes for 8 to 12 minutes, or until they are tender when pierced with a fork. Drain and let cool slightly.
- Combine Ingredients: Gently fold the cooled potatoes into the dressing mixture. Season with salt and pepper according to your taste preferences.
- Blend for Creaminess: Using an electric mixer on low speed, briefly blend the salad to create a smoother, creamier texture without mashing the potatoes completely.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld and the salad to chill thoroughly.
Notes
- This potato salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, omit the bacon or substitute with crispy smoked tempeh or mushrooms.
- Adjust the ranch seasoning to control the saltiness and flavor intensity.
- Use fresh chives for the best flavor; green onions can be a substitute if needed.
- Be careful not to overblend the potatoes to maintain some texture in the salad.
