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Loaded potato anything is just the best flavor profile, you know? Sour cream, sharp cheese, salty bacon, and bright scallions or chives go together so beautifully, whether served hot or cold.

This potato salad features all the best parts of a loaded baked potato in an easy, make ahead side dish that is perfect for Memorial Day or all summer long. Heavy on the sour cream flavor, with lots of black pepper and sharp cheddar, this is one of those addictive summer sides that will have you sneaking tastes and going back for more again and again.

Loaded Potato Salad

TOTAL TIME: 45 MINUTES   SERVES: 6-8

INGREDIENTS

2 lbs small potatoes (I like Yukon Gold), halved or quartered to bite-sized pieces

5 slices bacon, cooked and crumbled

2 scallions, thinly sliced

4 ounces sharp cheddar cheese, grated

1 cup sour cream

¼ cup mayonnaise

2 tablespoons apple cider vinegar

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

Place the potatoes in a large pot with some salt (A tablespoon or so) and cover with water by at least 3 inches. Bring the water to a boil and boil the potatoes uncovered for 15 minutes or until just cooked through. Drain the potatoes and allow them to cool for about 10 minutes.

While the potatoes are cooking and cooling, prep the bacon, scallions, and cheddar. This can also be done in advance.

Whisk the sour cream, mayo, vinegar, salt, and pepper in the bottom of a large bowl. Taste and adjust the seasoning to your preference. The dressing will be slightly salty; potatoes absorb a lot of salt.

Add the potatoes and most of the cheddar, bacon, and scallions (saving a bit for the top) to the bowl with the dressing. Toss together and taste; add more salt and pepper if you’d like.

Top the salad with the reserved cheddar, bacon, scallions, and some extra pepper.

Can be kept in the fridge for a day or so or served right away. YUM.

This is vegetarian if you omit the bacon.

Cook time for the potatoes will depend largely on how large the pieces are. Test doneness with a fork after about ten minutes; potatoes should be tender but not falling apart. Drain them as soon as you think they’re cooked; they’ll continue to cook a bit while they cool.

This potato salad should be very flavorful. If made in advance, the potatoes may absorb some of the salt and the salad will taste a little bland. Add some more salt and pepper right before serving for extra flavor, and a spoonful extra of sour cream if the potato salad seems dry.

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