This loaded potato salad combines tender red potatoes boiled in chicken bouillon with a creamy ranch-based dressing, bacon, sharp cheddar, and green onions. The key technique is mixing the warm potatoes with dressing so they absorb maximum flavor.
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Chop the red potatoes into bite-sized cubes.
Bring a large pot of water to a boil. Add the chicken bouillon powder and stir to dissolve.
Add the cubed potatoes to the boiling water and cook until fork-tender, about 15-20 minutes.
While the potatoes are cooking, prepare the dressing. In a bowl, whisk together the mayonnaise and buttermilk until smooth.
Add the Creole seasoning and the packet of ranch seasoning mix to the dressing and whisk to combine.
Pour the dressing into a large mixing bowl. Add the sour cream and stir until fully incorporated.
Once the potatoes are cooked, drain them in a colander.
While the potatoes are still warm, add them to the large bowl with the dressing.
Add the crumbled bacon, sliced green onions, and shredded cheese to the bowl.
Gently fold all the ingredients together until the potatoes are evenly coated.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
Garnish with additional crumbled bacon, shredded cheese, and green onions before serving.
Refrigerate covered for up to 3 days. Stir in extra buttermilk if the salad dries out before serving.
No. Red potatoes have thin, tender skin that's fine to leave on. It adds texture and nutrients and keeps the salad less mushy.
Yes. Prepare it up to 24 hours in advance. Keep it covered in the refrigerator. The flavors actually improve as it sits, though you may need to stir in a splash of buttermilk before serving if it dries out.
Warm potatoes absorb the dressing and seasonings much better than cold ones, resulting in a more flavorful salad throughout rather than just on the surface.
Yes. Sharp cheddar, Monterey Jack, or a blend work well. Avoid soft cheeses. Use the same quantity and shred fresh for best melting and texture.
Cover and refrigerate for up to 3 days. The bacon and cheese help preserve it, but consume within this window for best quality and food safety.
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