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Paula Deen Loaded Potato Salad

This recipe for Paula Deen Loaded Potato Salad is a fantastic blend of creamy textures and crispy flavors, making it the perfect side for any gathering or family meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: Southern
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 3 lb red potatoes unpeeled
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon crumbled
  • 4 green onions sliced
  • 1/4 cup fresh parsley chopped (optional)

Equipment

  • Large pot for boiling potatoes
  • Colander for draining
  • Cutting board for chopping
  • Chef's knife for slicing
  • Large mixing bowl for combining ingredients
  • Measuring cups and spoons for accuracy
  • Spatula or wooden spoon for mixing
  • Plastic wrap or container for refrigerating

Method
 

  1. Step 1: Place 3 pounds of unpeeled red potatoes in a large pot. Fill the pot with enough salted water to cover the potatoes by about an inch. Bring the water to a boil over medium-high heat. Reduce the heat to medium and let the potatoes cook until tender, about 15-20 minutes. Check for doneness by piercing a potato with a fork.
  2. Step 2: Drain the potatoes in a colander and allow them to cool slightly. Cut the potatoes into bite-sized pieces and place in a large mixing bowl.
  3. Step 3: In a separate bowl, combine 1 cup of mayonnaise, 1 cup of sour cream, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk until smooth and creamy.
  4. Step 4: Pour the dressing over the warm potatoes in the mixing bowl. Gently fold the dressing into the potatoes until evenly coated.
  5. Step 5: Add 1 cup of shredded cheddar cheese, 6 slices of crumbled cooked bacon, and 4 sliced green onions to the potato mixture. Stir gently to incorporate.
  6. Step 6: If desired, sprinkle 1/4 cup of chopped fresh parsley on top. Cover the bowl with plastic wrap or transfer to an airtight container.
  7. Step 7: Refrigerate for at least 2 hours before serving to let the flavors meld.

Notes

This potato salad is a delightful dish that offers a satisfying combination of flavors and textures. For maximum flavor, consider making it a day in advance.