Description

This Loaded Crispy Potato Salad is packed with crispy roasted potatoes, smoky bacon, cheddar cheese, green onions, and a creamy ranch-style dressing. The perfect BBQ side dish for cookouts, potlucks, and summer dinners.

Ingredients

Scale

For the Potatoes

3 pounds baby gold potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper to taste

For the Dressing

3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon ranch seasoning
1 teaspoon apple cider vinegar
Salt and black pepper to taste

Mix-Ins

8 slices bacon, cooked crispy and crumbled
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sliced green onions
1/4 cup diced red onion
Fresh parsley for garnish

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Instructions

Step 1

Preheat the oven to 425 degrees F.

Step 2

Spread the halved potatoes onto a large baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

Step 3

Roast for 35-45 minutes, flipping halfway through, until the potatoes are crispy and golden brown.

Step 4

In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, ranch seasoning, apple cider vinegar, salt, and pepper.

Step 5

Add the roasted potatoes to the bowl and gently toss with the dressing.

Step 6

Fold in the bacon, cheddar cheese, green onions, and red onion.

Step 7

Garnish with fresh parsley, extra bacon, and additional cheddar cheese before serving.

Notes

For extra crispy potatoes, avoid overcrowding the baking sheet.
Best served slightly warm or chilled.
Add diced jalapeños for a spicy kick.

Prep Time: 15 minutes
Cook Time: 40 Minutes
Category: Side Dish
Cuisine: AMERICAN | BBQ | SUMMER