Difficulty Hard
Cook Time 15 min
Heat None
A loaded Southern-style potato salad that's rich, tangy, and packed with bacon, cheese, and fresh veggies. The secret is boiling the potatoes in chicken stock and finishing with crushed Cool Ranch Doritos for an unexpected crunch.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 3 lbs Yukon Gold potatoes, cut into 3/4-inch cubes 4 cups chicken stock 8 strips thick-cut bacon 6 hard boiled eggs 1 cup shredded sharp cheddar cheese 1/2 cup sweet relish 1/2 cup diced red onion 1/2 cup diced celery 1/2 cup diced red bell pepper 1/2 cup diced cucumber 1/4 cup chopped fresh chives 2 tablespoons yellow mustard 2 tablespoons whole grain mustard 3 tablespoons honey mustard vinaigrette 1 cup heavy mayonnaise 1/2 cup sour cream 4 oz cream cheese or goat cheese, softened 1/2 teaspoon red pepper flakes 1 teaspoon paprika 2 tablespoons chopped fresh dill 1 teaspoon dried thyme 1 teaspoon garlic powder Salt and black pepper to taste 2 cups crushed Cool Ranch Doritos (for topping) Directions 1 Boil the cubed potatoes in chicken stock until fork-tender, about 12-15 minutes. Drain and let cool completely. Meanwhile, cook bacon until crispy, then crumble. 2 Peel the hard boiled eggs and separate the yolks from the whites. Chop the egg whites and set aside. Mash the yolks in a large bowl. 3 Add mayonnaise, sour cream, cream cheese, both mustards, honey mustard vinaigrette, paprika, red pepper flakes, garlic powder, thyme, and dill to the mashed yolks. Mix until smooth and creamy. Season with salt and pepper. 4 Add the cooled potatoes, chopped egg whites, bacon, cheddar cheese, relish, red onion, celery, bell pepper, cucumber, and chives to the bowl. Gently fold everything together until well coated. 5 Cover and refrigerate for at least 2 hours to let flavors meld. Just before serving, top with crushed Cool Ranch Doritos.
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