Loaded Potato Salad

With our busy schedules I don't get the opportunity to do much entertaining, but I always make an exception for the 4th of July. The weather this time of year is beautiful so we invite our family up from Missouri and host a huge BBQ. My husband picks up brats, which are made fresh at the local deli, while I take care of the side dishes and dessert. This year I set about making a double batch of the Creamy Summer Coleslaw I posted last week and went to work on finally perfecting the perfect potato salad. 

Coming up with a potato salad that will please everyone is much harder than you would think. Every person I know has a very firm opinion about what makes potato salad great and don't even get me started on the mustard vs mayo debate. This is one of the few dishes I know that manages to spark an argument every time it hits the table. While my version is mayonnaise based the sour cream gives it a tang that mustard lovers will appreciate. It also doesn't hurt that I've loaded it with shredded cheese, bacon, and chives. My guests managed to tuck away over 3lbs of potato salad in under 20 minutes. It's the first time I've ever run out of a dish halfway through a meal since I tend to make enough food to feed a small army. My Loaded Potato Salad is the perfect summertime side dish so make sure you whip up a batch for your next picnic or BBQ, it's sure to be a hit.

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Loaded Potato Salad
makes approximately 6 - 8 servings 

Ingredients

2.5lbs Yukon Gold potatoes, peeled and cubed
8 ounces apple wood smoked bacon ends and pieces
½ cup sour cream
½ cup mayonnaise
3 fresh chives, thinly sliced
½ teaspoon ground black pepper
¼ teaspoon kosher salt, or more to taste
½ cup shredded sharp cheddar cheese 

Directions

  • Place potatoes in a stockpot, cover with warm water, and boil for 25 minutes or until potatoes are fork tender. Keep in mind that larger potatoes can take as long as 40 minutes to cook. Transfer cooked potatoes to a bowl of ice water and once cool enough to handle remove the skins. Dice potatoes and set aside.
  • Add bacon to a cold skillet, then set heat on medium. Allow to cook until crispy, periodically flipping so it browns evenly. When cooked to desired level remove and set on a paper towel lined plate to drain. Once cool cut or crumble the bacon and add to diced potatoes. 
  • In a mixing bowl combine mayonnaise, sour cream, chives, kosher salt, and black pepper. Mix well, then add to diced potatoes. 
  • Refrigerate at least 6 hours or preferably overnight. Before serving add shredded cheese and stir to combine. Top with additional shredded cheese, bacon, and chives if desired.

Notes:

I like to use bacon ends and pieces because they contain more salt than standard bacon. If you can't find them use an equal amount of sliced bacon and add more kosher salt if you feel it is necessary.