Loaded Potato Salad has all the good stuff: smoked sausage, bacon, cheese, ranch seasoning and chives. Everything you love about baked potatoes in a salad! I'm also sharing my easy secret to perfectly cooked potatoes that don't turn to mush when you make them into potato salad!
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: American
Keyword: bbq side dish, american side dish, smoked sausage recipe, potato salad, loaded potato salad
Servings: 6
Calories: 992kcal
Author: Mirlandra Neuneker
Ingredients
2lbsRed Yukon potatoesred potatoes or Yukon Gold potatoes
1package ranch dip - or 1 ½ Tbsp. from the canister
1tsp.coarsely ground black pepperfreshly ground preferred
1tsp.dried dill
½tsp.smoked paprika
½tsp.powdered garlic
1lbsbacon
10ozfully cooked beef smoked sausageI use the skinless one from Eckrich-it is excellent!
Prepare potatoes to your liking. Scrub and peel half or none or all of them. Chop into bite sized pieces, about the same size.
Place the chunked potatoes in a medium-large pot and cover with 1” of cool water. Bring the potatoes to a boil over high heat, then reduce to medium-heat and simmer until fork tender. About 10-12 minutes.
While potatoes are cooking combine ranch powder, black pepper, dill, paprika, powdered garlic and white pepper in a small bowl. Use a fork to stir together.
When potatoes are cooked, drain thoroughly in a colander. Spread out on a baking sheet and sprinkle with the spice mix. Toss gently or flip with spatula to coat. Cool in the refrigerator 30 minutes.
While the potatoes are cooling, use a kitchen scissors to cut the raw bacon into ½” pieces. (Not all scissors are created equal but these AnySharp Multi Function 5-in-1 Scissors are awesome for raw meat.)
Cook in a cast iron skillet or other frying pan over medium-high heat, stirring frequently for two minutes. Turn down to medium heat and continue to cook until bacon is just cooked and almost starting to crisp about 2-3 more minutes. Save the bacon drippings and use a slotted spoon to spread the bacon out on paper towels to drain.
Cut the sausage into quarters lengthwise and then dice it – set aside.
In a medium bowl combine chives, sour cream, mayonnaise, milk and bacon drippings. Whisk together until the mixture is smooth. Then add the drained bacon, sausage, and cheese.
Add the potatoes and gently toss until everything is well coated.
Chill for 30 minutes to a few hours so everything can meld nicely and serve cold.