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Paula Deen Loaded Potato Salad Recipe (Creamy and Delicious!)

Paula Deen Loaded Potato Salad

A creamy, tangy, and utterly delicious side dish that blends tender potatoes with rich flavors and delightful textures, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Loaded Potato Salad
  • 5 large russet potatoes Choose firm, unblemished potatoes for the best texture.
  • 1 cup sour cream Adds creaminess and tang.
  • 1 cup mayonnaise For richness; you can use light mayonnaise if desired.
  • 1 cup shredded sharp cheddar cheese The sharp flavor complements the creaminess.
  • 6 strips bacon Cooked until crispy and crumbled; adds a savory crunch.
  • 1/2 cup green onions Chopped for a fresh, mild onion flavor.
  • 1/4 cup fresh parsley Chopped for garnish and a hint of freshness.
  • to taste salt and pepper Essential for enhancing the flavors.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Measuring Cups
  • Cutting Board
  • Knife
  • Spatula or Wooden Spoon
  • Plastic Wrap or Lid

Method
 

  1. Step 1: Wash the potatoes thoroughly under cold water, then place in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce heat and cook until tender (20-30 minutes). Drain and cool.
  2. Step 2: Once cool, peel the potatoes and chop them into bite-sized pieces.
  3. Step 3: In a large mixing bowl, combine sour cream, mayonnaise, and a sprinkle of salt and pepper. Stir until well blended.
  4. Step 4: Add chopped potatoes, cheddar cheese, crumbled bacon, green onions, and parsley to the bowl. Gently mix together with a spatula.
  5. Step 5: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours before serving.

Notes

For a healthier option, substitute Greek yogurt for sour cream and use light mayonnaise. Allow the salad to chill overnight for the best flavor.