Load It Up

Quick! Before it's too cold to have a picnic, make this tater salad. Who am I kidding? This stuff is good enough to enjoy all year long:

Ever had loaded baked potatoes? You know, the ones piled high with bacon, onions, cheese, and sour cream? Now that I've got your mouth watering a bit, imagine all of that in a super creamy potato salad that's equally at home next to a steak, some pieces of fried chicken, your favorite sandwich, or just on its own. And what if I told you that spending a little time in the refrigerator actually helps improve its flavor? It's a perfect make ahead salad for your next potluck gathering or, dare I say it, tail-gating event.

Start with good potatoes. The great news here is that it's easy to find super spuds this time of the year. Not a fan of classic Idaho taters? Substitute some red ones or even yukon golds. Just make sure whatever you use are fresh and ready to be paired with some of your favorite ingredients. On that note, I also prefer thick-cut bacon for something like this. After all, it packs a lot of punch and who is going to complain about a little more bacon flavor in their potato salad? I've even been known to add a tablespoon or two of bacon grease to the mayo and sour cream if it's a little too thick for mixing. Yum!

So when you've a potato salad this amazing, what do you serve it with? I'm a fan of anything grilled: chicken, burgers, steaks, hot dogs, brats … you name it. But then again, it's also pretty stellar next to a sandwich piled high with your favorite deli meats and a pickle! I've even been known to just put a bit in a bowl and snack on it. Don't judge! You'll find yourself craving the same once you've made this fantastic side.

Loaded Baked Tater Salad

  • 2 pounds potatoes, washed & cut into bite-sized pieces
  • 8 slices bacon, cut into small pieces
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup green onions, sliced
  • 3/4 cup shredded cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic

Bring a large pot of cold, salted water to a boil. Add the potato pieces. Cook until fork tender, about 15 minutes. Drain and allow the potatoes to cool down completely.

Heat a skillet over medium-high heat. Cook the bacon until crispy. Remove to a paper towel lined plate and allow the bacon pieces to drain and cool.

Once the potatoes and bacon pieces are cool, mix everything together in a large bowl. This keeps well in the refrigerator and even tastes better after a little rest there, if you ask me!

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.