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

Cook Time 15

Total Time 35

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

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.
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.
In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
In a large serving bowl, combine the slightly cooled potatoes, crumbled bacon, shredded cheddar cheese, and diced red onion.
Pour the dressing over the potato mixture and gently toss with a large spatula until all ingredients are evenly coated.
Fold in the fresh chives, reserving a small amount for garnish.
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.