Loaded Potato Salad

Why You Will Love This Recipe

This Loaded Potato Salad is a game-changer for anyone who finds traditional potato salad a bit underwhelming. By incorporating crispy bacon, sharp cheddar cheese, and fresh green onions, you create a flavor profile that is bold and satisfying. The dressing is a perfect balance of creamy mayonnaise and tangy sour cream, ensuring every bite is rich and decadent. Plus, it is incredibly easy to make ahead of time, allowing the flavors to meld together for even better taste the next day.

Ingredients

• 3 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 1/2 pound bacon, cooked until crispy and crumbled
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup green onions, thinly sliced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon yellow mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

1. Place the cubed potatoes in a large pot and cover with cold salted water by at least an inch.
2. Bring the water to a boil over medium-high heat. Reduce heat and simmer for 10 to 15 minutes, or until the potatoes are fork-tender but still hold their shape.
3. Drain the potatoes thoroughly in a colander and let them cool significantly to room temperature.
4. In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, garlic powder, and onion powder until smooth.
5. Add the cooled potatoes to the bowl with the dressing and toss gently to coat.
6. Fold in the crumbled bacon, shredded cheddar cheese, and sliced green onions.
7. Season with salt and pepper to taste, then cover the bowl and refrigerate for at least one hour before serving.
8. Garnish with extra green onions or parsley right before serving.

Expert Tips / Pro Tips

To ensure the best texture, avoid overcooking your potatoes; they should be soft enough to pierce with a fork but not crumbling apart like mashed potatoes. Cooling the potatoes before adding the dressing is a critical step, as adding mayo to hot potatoes can cause the oil to separate and result in a greasy salad. For an extra punch of flavor, you can add a splash of pickle juice or apple cider vinegar to the dressing.

Variations & Substitutions

If you prefer a lighter version, you can substitute the sour cream with plain Greek yogurt. For a smoky flavor, try using smoked cheddar or adding a pinch of smoked paprika to the dressing. If you aren’t a fan of mayonnaise, you can increase the sour cream ratio or use a vegan mayo alternative. You can also swap the green onions for chives or finely diced red onion if you prefer a sharper bite.

Serving Suggestions

This Loaded Potato Salad is incredibly versatile and pairs beautifully with grilled meats like steak, chicken, or ribs. It is a staple for backyard cookouts alongside burgers and hot dogs. It also makes a fantastic side dish for fried chicken or even a simple deli sandwich. For a beautiful presentation, serve it in a large glass bowl topped with a sprinkle of extra cheese and bacon bits.

Storage, Freezing & Reheating

Store any leftover Loaded Potato Salad in an airtight container in the refrigerator for up to 3 to 4 days. Because this recipe contains mayonnaise and sour cream, it does not freeze well, as the texture of the dressing will become grainy and separate upon thawing. This dish is intended to be served cold, so no reheating is required; simply give it a quick stir before serving leftovers to redistribute the dressing.

Nutrition Information

FAQ

Can I use red potatoes instead of Yukon Gold?

Yes, red potatoes are an excellent choice for this recipe because they hold their shape well after boiling. You can even leave the skins on for added color and texture.

Can I make this recipe a day in advance?

Absolutely! Making this salad the day before allows the potatoes to fully absorb the flavors of the dressing. Just give it a good stir before serving.

How do I keep the potatoes from getting mushy?

The key is to start the potatoes in cold water and watch them closely during the simmer. As soon as they are tender, drain them immediately to stop the cooking process.

Loaded Potato Salad

This Loaded Potato Salad is a crowd-pleasing side dish that tastes just like a fully loaded baked potato. Creamy, tangy, and packed with crispy bacon, sharp cheddar cheese, and fresh chives, it is the perfect accompaniment to any barbecue or summer gathering.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 415

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
• 8 slices thick-cut bacon cooked until crispy and crumbled
• 1.5 cups sharp cheddar cheese shredded
• 1/2 cup red onion finely diced
• 1/4 cup fresh chives chopped

Creamy Dressing

• 1 cup mayonnaise full fat preferred
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• to taste salt and black pepper

Method

 

Instructions

1. Place the cubed potatoes in a large pot and cover with cold salted water by about an inch. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are fork-tender but not falling apart. Drain thoroughly and let cool slightly.
3. In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
4. In a large serving bowl, combine the slightly cooled potatoes, crumbled bacon, shredded cheddar cheese, and diced red onion.
5. Pour the dressing over the potato mixture and gently toss with a large spatula until all ingredients are evenly coated.
6. Fold in the fresh chives, reserving a small amount for garnish.
7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

For the best flavor, use Yukon Gold potatoes as they hold their shape well and have a naturally buttery texture. If you prefer a bit of tang, add a teaspoon of apple cider vinegar to the dressing.