Loaded Potato Salad is a fan favorite side dish recipe for your summer BBQ! Homemade potato salad is perfect for grilling and made with gold potatoes, bacon, cheddar cheese, sour cream, mayo, and green onions. Gluten free
Bring a large pot of water to a boil over high heat.
While the water is heating, cut the potatoes into 3/4 inch chunks.
When the water is boiling, add the potatoes. Cook until they are just fork tender, approximately 15-20 minutes.
Drain the potatoes. Toss them with the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Refrigerate until cool, at least 30 minutes.
While the potatoes are cooking or cooling, chop the bacon and cook in a skillet until crisp. Drain and set aside.
When the potatoes are cool and when you are ready to serve, in a large bowl combine the potatoes with the sour cream, mayonnaise, cheese, bacon, and green onions. Season to taste if desired or needed.
Serve cold and garnish with additional bacon, cheese, and green onions if desired.
Notes
Gold potatoes are best as they are waxy and hold together better than a starchy potato, such as a russet.If you like a saucy potato salad, increase the quantity of sauce you make.This side can easily be made ahead. I recommend not mixing the sour cream or mayonnaise into the salad until ready to serve. If done too early, the potatoes will absorb more moisture and the potato salad can get dry.