A traditional holiday dish for my family, and one the kids and adults can all agree with! Bacon, cheese, red potatoes, and Dan-O’s Seasoning! One could technically argue that this loaded potato salad recipe is not traditional, but just the smell of it in my house brought me back to visiting the family around the holidays. And you should probably make it a tradition for yours!
This loaded potato salad recipe makes well over 10 servings, so you might want to cut the recipe in half for a smaller gathering. But even with our family of five, we make the large batch because everyone deserves a whole pound of this stuff! And this honestly was the best-tasting batch to date.
What really set this recipe off, was Dan-O’s! When I asked my sister to send me the recipe again, she said to salt and pepper to taste. And when I have Dan-O’s, I scoff at such statements. I seasoned my bacon with Dan-O’s, added almost a quarter cup of Dan-O’s, and even sprinkled some on at the end! I went with the spicy, and it provided a new little kick to this dish
A few things, though. Make sure you use red potatoes, Duke’s mayo, and Dan-O’s Seasoning! Also, have a plan to get some chives because the only ones I could find last-minute were trash. Also, give this time to cure! Just like chili, it’s better the longer you wait. So 12-24 hours and it will be twice as good.
Serve with all your holiday favorites, like ham or turkey. Enjoy!
- 5 lbs red potatoes (cubed)
- 1.5 lbs of bacon (chopped)
- ¼ cup of chives (minced)
- 2 cups of shredded cheddar cheese
- 1 1/2 cups sour cream
- 1 1/2 cups mayo
- ¼ cup Spicy Dan-O’s Seasoning
- Preheat oven to 375 degrees and start a large pot of water to boil.
- Cook bacon on baking sheets at 375 for 20-25 minutes or until it reaches desired consistency. Somewhere between chewy and crispy.
- After water starts boiling, cook whole potatoes in water until tender. This should take roughly 20 minutes at a high boil with the lid covered. Double check the larger potatoes to make sure they cook through!
- Dice up your chives and set them to the side.
- Once potatoes are done, drain and let them cool down. Running them under cold water will make the skins fall off easier, so think about this if you like the skins! Cut potatoes into 1-2 inch sized cubed or rectangular chunks with the skin on, and add to a large mixing bowl.
- Remove bacon from baking sheets and place in strainer with paper towels. Once cooled down, chop into small pieces and add to potatoes.
- Add cheese, sour cream, mayo, and chives to the potatoes, and then add roughly ¼ cup Dan-O’s Spicy or Original Seasoning.
- Mix together carefully without smashing any potatoes. Sit in the fridge to rest for 2-12 hours before serving. Enjoy!