Loaded Potato Salad with Celery

Serves 12 in about 2 hours. Yukon gold potatoes goes in first, and dill pickles finishes the pot.

Ingredients

• 4 lbs yukon gold potatoes scrubbed and cubed into 1 inch pieces
• 3 tablespoons powdered chicken bouillon
• 10 slices bacon, chopped, divided
• 8 chopped green onions, divided
• 2 cups shredded colby jack cheese, divided
• ¼ cup chopped parsley (optional)
• 1 ¼ cups mayonnaise
• ½ cup sour cream
• 2 teaspoons dijon mustard
• ½ cup buttermilk
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon creole seasoning
• 1 packet ranch dressing/seasoning
• 5 hard boiled eggs, chopped
• ½ sweet onion, diced
• 3 chopped dill pickles
• ¾ cup diced celery

Method

1. In a pot of water seasoned with chicken bouillon, boil the potatoes for 15-20 minutes, or until fork-tender. Drain using a colander and let them sit and cool for about 10 minutes to where they are still warm, but not too hot.
2. Meanwhile, cook the bacon in the oven on a baking sheet lined with parchment or foil at 375°F for 15-20 minutes, or until brown and crisp. Drain on paper towels and keep it nearby.
3. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, buttermilk, garlic powder, onion powder, creole seasoning and ranch seasoning until smooth.
4. Chop the bacon and the green onions, parsley, and any other add-ins. keep it nearby ¼ of the bacon, ½ cup of the cheese, and ¼ of the green onions for garnish.
5. To the bowl of dressing, add the cooled potatoes, 1 ½ cups of the shredded cheese, ¾ of the chopped bacon, and ¾ of the chopped green onions. Gently fold until everything is coated with the dressing.
6. Cover the bowl and refrigerate for at least 1 ½ hours to chill and allow the flavors develop.
7. Just before serving, garnish with the reserved bacon, cheese, and green onions. Delicious served at room temp or chilled.

More side dishes ideas are in the side dishes collection.