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Loaded Potato Salad

 Loaded Potato Salad
Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, NS
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  • Meanwhile, cook bacon in a large skillet over medium heat, until
  • crisp. Remove to paper towels; drain, reserving 3 tablespoons
  • drippings.
  • Drain potatoes and place in a large bowl. Add bacon and reserved
  • drippings; toss to coat. Refrigerate until chilled.
  • Whisk the mayonnaise, dressings, sour cream and mustard in a small
  • bowl. Pour over potato mixture; toss to coat. Stir in onions and
  • cheese. Sprinkle with pepper if desired. Yield: 8 servings.