Loaded Red Potato Bacon Salad

This loaded red potato salad is my answer to every summer barbecue or potluck. Each bite brings tender red potatoes, crispy bacon, sharp cheddar, and a tangy twist from Caesar dressing no one sees coming. It is the kind of hearty salad that disappears fast, and the leftovers are just as crave-worthy.

The first time I served this at a family reunion the bowl was scraped clean before the burgers were even off the grill. That Caesar dressing truly makes it unique and addictive.

Ingredients

• Red potatoes: Chosen for their creamy texture and beautiful color Try to pick potatoes that are firm with no sprouts or brown spots
• Green onions: Adds fresh brightness Select stalks with crisp green tops and no wilt
• Hard boiled eggs: Bring that classic deli salad richness Fresh eggs from the fridge are easiest to peel
• Bacon: The salty and smoky backbone of this dish Thick cut bacon crisps up beautifully and adds texture
• Shredded cheddar cheese: Layers in sharpness and melts ever so slightly as it sits Go for a block and shred yourself for the best flavor
• Mayonnaise: Gives body and creaminess to the dressing Choose a full fat and high quality brand for best taste
• Sour cream: Adds tang and balances richness Full fat is extra luscious and smooth
• Caesar dressing: The unexpected twist in the dressing It brings garlicky punch and savory depth Look for one with real Parmesan and anchovy for best flavor
• Salt and pepper: Boosts all the other flavors Fresh cracked black pepper is especially nice here

Step-by-Step Instructions

Prepare the Potatoes:

Fill a large pot with cold water and add the potato chunks making sure they are fully submerged. Sprinkle in a bit of salt to season from the inside out then bring to a gentle boil. Simmer until the potatoes yield easily when pierced with a fork which usually takes about five to eight minutes. Careful not to overcook or the salad will get mushy. Drain thoroughly and let cool so they stay firm in the salad.

Cook the Bacon and Prepare Other Ingredients:

While the potatoes simmer cook the chopped bacon pieces in a skillet over medium heat until golden and crispy stirring often so they do not burn. Drain on paper towels. Also peel and chop your hard boiled eggs and dice the green onions making sure to set aside a handful of each for garnish later.

Mix the Dressing:

In a small bowl combine mayonnaise sour cream Caesar dressing and generous pinches of salt and black pepper. Stir until completely smooth so every ingredient is coated evenly in the final salad.

Assemble the Salad:

Place cooled potatoes in a large bowl and add eggs bacon shredded cheddar and green onions. Gently pour the dressing over everything and use a large spatula to fold until just combined. Be careful not to mash the potatoes. Taste and adjust the seasoning if you like more tang or zip.

Chill and Garnish:

Cover the bowl and refrigerate for at least two hours to let the flavors meld and the texture firm up. Just before serving sprinkle over the reserved bacon cheese and green onion for the perfect finishing touch.

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I always look forward to the crispy bacon bits myself When I was little my grandfather and I would sneak extra pieces off the cutting board before they even made it into the bowl

Storage Tips

Loaded red potato salad keeps well in the fridge for up to four days. For best texture store it in an airtight container. If it seems a bit dry after the first day just stir in a spoonful of mayo to freshen it up. Avoid freezing since potatoes tend to break down and go watery when thawed.

Ingredient Substitutions

If you need a lighter version try swapping some or all of the mayonnaise with Greek yogurt. Turkey bacon works for a lighter protein or crumble in smoked tofu for a vegetarian option. A different cheese like Monterey Jack or crumbled feta can create a whole new twist.

Serving Suggestions

This salad pairs really well with grilled meats like steak or chicken but it also shines alongside veggie kebabs or burgers. For a fun twist serve it in lettuce cups for easy picnic eating or pack into mason jars to bring along on day trips.

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A Bit of Salad History

Potato salad has European roots and was brought to America by German immigrants who loved combining potatoes with vinegar and bacon. This loaded version takes a cue from the comforts of the classic baked potato with all those familiar toppings in every scoop.

Recipe FAQs

→ How do I keep the potatoes from becoming mushy?

Boil potatoes just until fork-tender, then drain and cool promptly to prevent overcooking and preserve their texture.

→ Can I prepare this salad ahead of time?

Yes, chilling for at least two hours before serving helps the flavors develop and keeps the salad fresh.

→ What can I substitute for Caesar dressing?

Try using ranch or a mix of additional mayo and seasonings for a different flavor profile.

→ Is there a vegetarian version of this salad?

Omit the bacon and add smoked paprika for a savory taste while keeping it meatless.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator and enjoy within 3 days for best texture and flavor.