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Paula Deen Loaded Potato Salad

Welcome to the ultimate comfort food experience with my Paula Deen Loaded Potato Salad. This recipe combines the heartiness of potatoes with creamy ingredients and a delightful crunch from bacon and fresh vegetables. Perfect for summer barbecues, picnics, or as a side to your favorite main dish, this loaded potato salad is sure to impress your family and friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Loaded Potato Salad
  • 4 large russet potatoes washed and peeled
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon crumbled
  • 1/4 cup green onions sliced
  • 1/4 cup diced celery
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste pepper

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Knife
  • Large Mixing Bowl
  • Spatula or wooden spoon
  • Measuring Cups and Spoons
  • Plastic Wrap or Airtight Container

Method
 

  1. Step 1: Begin by washing and peeling the russet potatoes. Once cleaned, cut them into cubes for even cooking.
  2. Step 2: Place the cubed potatoes in a large pot and cover them with water. Bring the water to a boil and then reduce to a simmer. Cook the potatoes until they are tender, about 15-20 minutes.
  3. Step 3: Once the potatoes are cooked, drain them in a colander and let them cool completely.
  4. Step 4: In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, and a generous pinch of salt and pepper. Mix well until the ingredients are fully combined and creamy.
  5. Step 5: Once the potatoes have cooled, gently fold them into the creamy dressing. Be careful not to mash the potatoes; you want them to remain chunky for texture.
  6. Step 6: Next, fold in the shredded cheddar cheese, crumbled bacon, sliced green onions, and diced celery.
  7. Step 7: Before refrigerating, taste the salad and adjust the seasoning with additional salt and pepper if necessary.
  8. Step 8: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours before serving.

Notes

Letting the salad sit in the fridge overnight allows the flavors to meld beautifully. You can store the salad in an airtight container in the fridge for up to 3-4 days.