Paula Deen Loaded Potato Salad Recipe
If you love creamy and rich side dishes, this Paula Deen Loaded Potato Salad Recipe is perfect for you. It is full of flavor and very easy to make.
Ingredients
- 4 cups potatoes peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup cheddar cheese shredded
- 1/2 cup cooked bacon crumbled
- 1/4 cup green onions chopped
- 1 tablespoon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Instructions
Boil the Potatoes
- Fill a large pot with water and add a pinch of salt. Add cubed potatoes and boil for about 10–15 minutes until soft but not mushy. Drain and cool slightly.
Prepare the Bacon
- Cook bacon in a pan until crispy. Remove from heat and place on paper towels. Let it cool, then crumble into small pieces for topping.
Make the Dressing
- In a mixing bowl, add mayonnaise, sour cream, mustard and lemon juice. Mix until smooth and creamy. Add garlic powder, salt and pepper for flavor.
Combine Potatoes and Dressing
- Add the slightly cooled potatoes into the bowl with dressing. Mix gently to coat all pieces. Be careful not to mash the potatoes.
Add Cheese and Bacon
- Add shredded cheddar cheese and crumbled bacon. Mix lightly so ingredients spread evenly. This gives a rich and loaded flavor.
Add Green Onions
- Sprinkle chopped green onions into the salad. Mix again gently. These add freshness and a light crunch to the dish.
Chill the Salad
- Cover the bowl and place it in the fridge for at least one hour. This helps flavors blend and makes the salad more delicious.
Serve and Enjoy
- Remove from fridge and give a light stir. Serve chilled as a side dish. Garnish with extra bacon or green onions if you like.
Notes
- Use waxy potatoes for better texture.
- Do not overcook potatoes to avoid mushy salad.
- Chill before serving for best flavor.
- Add more cheese for extra richness.
- Use fresh green onions for better taste.
- Mix gently to keep potato chunks intact.