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Loaded Crispy Potato Salad

Loaded Crispy Potato Salad That Elevates Your BBQ Game

Loaded Crispy Potato Salad is the ultimate BBQ side dish with crispy potatoes, smoky bacon, sharp cheddar, and creamy ranch dressing.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Baby Gold Potatoes Yukon gold potatoes work well as a substitute.
  • 2 tablespoons Olive Oil Vegetable oil can be used instead if preferred.
  • 1 teaspoon Garlic Powder Fresh minced garlic can enhance the flavor even more.
  • 1 teaspoon Onion Powder Freshly grated onion could work too.
  • 1 teaspoon Smoked Paprika You can use regular paprika if smoked is unavailable.
  • 1 teaspoon Salt Adjust based on your taste preferences.
  • 1 teaspoon Black Pepper Adjust based on your taste preferences.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt is a lighter alternative.
  • 1 cup Sour Cream Consider using more mayonnaise or plain yogurt if needed.
  • 2 tablespoons Dijon Mustard Yellow mustard works too.
  • 1 packet Ranch Seasoning A homemade ranch spice mix can be an alternative.
  • 2 tablespoons Apple Cider Vinegar White wine vinegar can also be used.
For the Mix-Ins
  • 6 slices Crispy Bacon Turkey bacon is a lighter option if you prefer.
  • 1 cup Shredded Sharp Cheddar Cheese Mild cheddar or smoked cheese offers a tasty variation.
  • 1 bunch Sliced Green Onions Chives serve as a great substitute.
  • 1/4 cup Fresh Chopped Parsley

Equipment

  • baking sheet
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve your baby gold potatoes for even cooking. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Arrange the seasoned potatoes evenly on a baking sheet.
  4. Roast the potatoes for 35–45 minutes, flipping halfway through for even crispness.
  5. Let them cool slightly for about 10 minutes.
  6. In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, ranch seasoning, and apple cider vinegar until smooth.
  7. Combine the warm roasted potatoes with the creamy dressing, tossing to coat.
  8. Fold in the crispy bacon, shredded cheddar, and sliced green onions.
  9. Garnish with additional bacon, green onions, cheddar cheese, and parsley before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 32gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.

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