The very best Loaded Potato Salad with crispy, pan-seared bacon and freshly grated cheddar cheese.
- 4 pounds baby red potatoes rinsed and dried
- 1/4 cup canola oil
- 2 1/4 teaspoons Kosher salt, separated
- 1 1/4 teaspoon black pepper, separated
- 1 3/4 teaspoon dried dill, separated
- 8 slices thick-cut bacon diced into 1/4" pieces
- 1 cup + 2 tablespoons good, quality mayonnaise
- 3/4 cup + 2 tablespoons sour cream
- 2 teaspoons white wine or distilled vinegar
- 1 teaspoon garlic powder
- 2 tablespoons freshly minced parsley
- 1 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1 1/2 cup freshly grated Cheddar cheese
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Preheat the oven to 350° and have ready 2 rimmed sheet pans lined with aluminum foil.
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Quarter the medium to large sized red potatoes, and half the smaller ones. Add them to a large mixing bowl, drizzle with canola oil, and sprinkle with 2 teaspoons Kosher salt, 1 teaspoon pepper, and 3/4 teaspoon dill. Toss until evenly combined and divide amongst the two sheet pans.
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Bake the potatoes for 40-50 minutes, until fork-tender. While the potatoes are baking, cook the bacon.
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Add the bacon to a large saute pan over medium-high heat. Sauté, stirring often until browned and crispy, about 10 minutes. Transfer to a plate lined with paper towels to absorb the excess grease. Allow to cool. You should have about a 1/2 cup of bacon pieces.
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To make the ranch dressing, combine mayonnaise, sour cream, vinegar, garlic powder, parsley, chives, 1 teaspoon dill, 1/4 teaspoon Kosher salt, 1/4 teaspoon black pepper, and onion powder in a bowl and whisk together. Set aside until ready to use.
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Once the potatoes have cooled, add them to a large mixing bowl, along with the dressing, bacon, and Cheddar, and stir until well-combined. Refrigerate the potato salad at least 3 hours, or up to overnight. Serve and enjoy!