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Paula Deen Loaded Potato Salad

A hearty, flavor-packed side that transforms any meal into a festive feast, with tender cubed russet potatoes enveloped in a luscious blend of sour cream and mayonnaise, complemented by crispy bacon, sharp cheddar cheese, and fresh green onions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 5 large russet potatoes peeled and cubed
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup chopped green onions
  • 1 cup shredded cheddar cheese
  • 1 cup cooked and crumbled bacon
  • 1/4 cup chopped fresh parsley optional

Equipment

  • Large pot for boiling potatoes
  • Colander for draining
  • Large Mixing Bowl
  • Spatula or Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving Dish

Method
 

  1. Step 1: Begin by placing the peeled and cubed russet potatoes into a large pot. Fill the pot with water until the potatoes are submerged, and add a generous pinch of salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
  2. Step 2: Once the potatoes are tender, carefully drain them in a colander to remove the hot water. Allow the potatoes to cool at room temperature for about 10-15 minutes.
  3. Step 3: In a large mixing bowl, combine sour cream, mayonnaise, salt, black pepper, and garlic powder. Use a spatula or whisk to mix these ingredients thoroughly until smooth and well combined.
  4. Step 4: Once the potatoes have cooled, gently fold them into the dressing mixture. Use a spatula to carefully mix the potatoes with the dressing.
  5. Step 5: Stir in chopped green onions, shredded cheddar cheese, and cooked and crumbled bacon. Mix everything together until evenly distributed throughout the salad.
  6. Step 6: Transfer the loaded potato salad to a serving dish. Garnish with chopped fresh parsley if desired. Cover the salad and refrigerate for at least 1 hour before serving.

Notes

This potato salad can be prepared ahead of time, and it’s best to allow the flavors to meld together in the refrigerator for a few hours or overnight.