Loaded Potato Salad

My family is getting together for Labor Day tomorrow. I’m always looking for new and different sides that we can try and that can appease a crowd of picky eaters. Here is my latest find. Homemade potato salad that they are sure to love.



10 Small Red Potatoes, cut into small chunks – peel ½, leave skin on other ½

1 oz. Hidden Valley Ranch Dip Mix packet

¾ c. Low-Fat Sour Cream

¼. c. Mayonaise

½ tsp. Ground Pepper

½ tsp. Garlic, minced

1 tsp. Dijon Mustard

2 tsp. Minced Cilantro

¾ c. Shredded Cheddar Cheese

5 slices Bacon, cooked and chopped

2 Tablespoons minced chives


In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender.

While the potatoes are cooking go ahead and cook your bacon. We like to cook it in the oven for less mess and ease. Place bacon strips on lined cookie sheet in a cold oven. Pre-heat the oven to 400 degrees and set the timer for 17 minutes. Depending on bacon and ovens the bacon should be crispy around 17-20 minutes.

In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro. Cover and set aside in fridge.

When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.

When potatoes are cool, pour into large bowl of sour cream mixture.

Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.

Chill for two hours until flavors meld. Enjoy!


Original recipe available here.