Delicious Red Skin Potato Salad

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🥔 The Potato Salad That Stole the Summer (And My Heart) 🌞

Picture this: It’s a golden July afternoon, the grill’s smoking, friends are laughing, and there I am—clutching a bowl of potato salad like it’s the Crown Jewels. Why? Because this isn’t just any potato salad. This is the LOADED Baked Potato Salad that turned me into the “Potato Salad Guy” at every cookout since 2019. 🏆

Creamy, smoky, and packed with crispy bacon, sharp cheddar, and those buttery red potatoes that hold their shape like champs? Yeah, it’s basically a loaded baked potato that decided to crash a picnic. Perfect for when you want side-dish energy with main-character flavor. Let’s get spud-tacular! 🥓🧀

❄️ The Frosty Fiasco That Started It All

So there I was—19 years old, my first BBQ as the “adult in charge.” I’d spent hours on a classic mayo-heavy potato salad… only to realize I’d forgotten the mayo. Cue panic! �🔥

What followed was the most glorious kitchen improv of my life. Sour cream? In. Smoked paprika? Why not. Bacon from last night’s pizza? Absolutely. The result? A zesty, smoky masterpiece that had my cousin Jenny asking, “Wait—this is a salad?” as she went back for thirds.

Now, 12 years (and approximately 300 lbs of potatoes) later, this is my go-to for any occasion where you want people to say, “Damn, that’s GOOD,” through a mouthful of potato. Mission accomplished. 😎

✨ Your Flavor Arsenal: What Makes This Salad Sing

• 3 lbs red-skinned potatoes – Their waxy texture means no mush! No reds? Yukon Golds work too.
• 1 lb bacon – Bake it at 400°F for 18 mins on a rack for maximum crispiness (no flipping!). Turkey bacon? Go for it—just add a dash of liquid smoke.
• 1 cup mayo + 1 cup sour cream – The dynamic duo! For tang lovers: swap ½ cup mayo with Greek yogurt.
• 2 cups shredded cheddar – Pro tip: Shred it yourself! Pre-shredded won’t melt into the dressing as nicely.
• 5 green onions – Scallions’ milder cousin. Red onion fans—swap half for a punchier bite.
• Spice squad – Garlic powder, onion powder, smoked paprika. These are NON-NEGOTIABLE for that “campfire hug” flavor.

👩🍳 Let’s Build Some Magic: Step-by-Step

1. Potato Prep: Cut spuds into 1” chunks (skin on—that’s where the nutrients live!). Boil in heavily salted water (like the sea!) for 8-12 mins. Test at 8—they should spear easily but not crumble.
2. The Cool Down: Drain, then rinse under cold water to stop cooking. Spread on a baking sheet to dry—soggy potatoes = sad salad.
3. Dressing Drama: Whisk mayo, sour cream, and spices. Taste! Need more smoke? Add another ¼ tsp paprika.
4. The Grand Mix: Gently fold potatoes into dressing. Now add ¾ of bacon, cheese, and onions—reserve the rest for garnish. Overmixing = mashed potatoes. Be cool.
5. Chill Time: Refrigerate 15+ mins. This lets the flavors throw a pool party in your bowl. 🏊♀️

Pro Hack: Mix while potatoes are slightly warm—they’ll drink up that dressing like a smoothie!

🎉 How to Serve Like a Boss

Garnish with remaining bacon, cheese, and a sprinkle of paprika. For ~fancy mode~, serve in a hollowed bread bowl or atop butter lettuce cups. Pair with icy lemonade or a hoppy IPA. 🍻

🔄 Switch It Up! 5 Killer Variations

• BBQ Style: Swap cheddar for pepper jack, add ¼ cup BBQ sauce to dressing
• Vegan Vibes: Use vegan mayo, coconut bacon, and cashew-based cheddar
• Buffalo Blue: Add ⅓ cup buffalo sauce + crumbled blue cheese
• Garden Fresh: Toss in diced cucumber, radishes, and dill
• Breakfast Salad: Top with a fried egg and hot sauce—brunch game changed!

📝 Chef’s Confessions & Lessons Learned

True story: I once subbed miracle whip for mayo. Never again. The salad tasted like sweet regret. 😅 Over the years, I’ve learned:

• Underseasoning is the #1 mistake. Potatoes are flavor sponges—be generous!
• Letting it chill overnight? Even better—the smokiness deepens.
• Got leftovers? Fry it in a skillet next morning. Thank me later.

❓ FAQs: Your Questions, My Answers

Q: Help! My salad’s watery. 😭
A: Pat those taters dry post-rinse! If it’s too late, stir in ¼ cup crushed potato chips to absorb excess moisture (shhh… secret weapon!).

Q: Can I make this ahead?
A: Absolutely! Mix everything except bacon—add that fresh before serving to keep it crispy.

Q: No sour cream?
A: Plain Greek yogurt works great. Or go 50/50 mayo and cream cheese for ultra-richness!

Q: How long does it keep?
A: 3-4 days in the fridge. The bacon softens, but the flavor? *chef’s kiss*

📊 Nutrition (Per Serving—Serves 8)

Calories: 420 | Protein: 12g | Carbs: 28g | Fat: 29g | Fiber: 3g

Delicious Red Skin Potato Salad

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• Author: therecipemingle
• Total Time: 45 mins
• Yield: 8

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Ingredients

• 3 lbs red-skinned potatoes (about 10 small/medium)
• 1 lb bacon, cooked and crumbled
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 5 green onions, sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Salt & pepper to taste

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Instructions

Cut potatoes into bite-sized pieces. Boil in salted water until fork-tender (8–12 mins).

Drain and rinse with cold water to cool. Let them sit to dry.

In a bowl, mix mayo, sour cream, garlic powder, onion powder, and paprika.

Add cooled potatoes and stir to coat. Fold in green onions, bacon, and cheddar.

Season with salt & pepper. Cover and chill before serving for best flavor!

• Prep Time: 20 mins
• Chill Time: 10 mins
• Cook Time: 10 mins

Nutrition

• Calories: 420 per serving
• Fat: 29g per serving
• Carbohydrates: 28g per serving
• Fiber: 3g per serving
• Protein: 12g per serving

📌 Pin This Recipe!

Pin Title: Loaded Red Skin Potato Salad 🥔 | BBQ Favorite with Bacon & Cheddar!

Pin Description: Creamy, smoky potato salad that tastes just like a loaded baked potato! Perfect for summer cookouts, potlucks, or meal prep. Features crispy bacon, sharp cheddar, and tender red potatoes in a tangy dressing with garlic and smoked paprika. Easy to make ahead, with vegan and gluten-free options. Your new go-to side dish for BBQs, picnics, and holiday parties! #PotatoSalad #BBQRecipes #SummerCooking #EasySides #ComfortFood

SEO Meta Description: Creamy loaded baked potato salad with bacon, cheddar & red skins—perfect for BBQs! Easy make-ahead recipe with vegan options.