Loaded Potato Salad Recipe

Loaded potato salad wasn’t something I grew up eating—at least not the way we know it now, brimming with crispy bacon, sharp cheddar, sour cream, and green onions. It was at a summer barbecue years ago, standing in the long shadow of a smoking grill, when I took my first bite of this gloriously indulgent side.

There was something memorable about it: the combination of creamy dressing, smoky crunch, and the soft comfort of potatoes. It wasn’t just potato salad anymore—it was the ultimate crowd-pleaser.

This recipe came to life after trying countless variations—some too bland, others overly rich. My goal was to strike the perfect balance between flavor, texture, and ease. Whether you’re prepping for a backyard BBQ, potluck, or just craving something hearty and homemade, this loaded potato salad delivers. And if you’ve ever wondered how to take potato salad from simple to sensational, keep reading—you’re about to find out.

Why I Love This Recipe

What makes this loaded potato salad so special is how it takes the familiar and elevates it without making the process difficult.

It starts with the humble russet or Yukon gold potato—starchy, soft, and an ideal blank canvas for big flavors. Instead of a traditional mayo-only base, we blend in sour cream for a tangy richness that pairs beautifully with the saltiness of bacon and the sharpness of cheddar.

There’s also texture. The crisp bite of smoky bacon crumbles, the freshness of sliced green onions, the creamy dressing, and the slight chew from the cheese—all tied together with perfectly cooked potatoes that hold their shape yet melt in your mouth.

This dish is comforting, satisfying, and indulgent without being heavy. It’s designed to be served cold or room temperature, making it flexible for gatherings. Plus, it’s easily adaptable for those who like to tweak recipes based on personal taste. People don’t just eat this at parties—they ask for it.

Ingredients for Loaded Potato Salad

To make the most flavorful and well-balanced loaded potato salad, you’ll need a mix of fresh, hearty, and savory ingredients. Each one serves a purpose—either adding texture, boosting richness, or layering in flavor.

Here’s what you’ll need:

Potatoes
Use Yukon Gold or russet potatoes. Yukon Golds hold their shape better and have a creamy texture, while russets are a bit more floury but soak up dressing well.

Bacon
Crisped until golden and chopped into bits. Use thick-cut bacon for a chewy bite or standard-cut if you want it extra crispy.

Cheddar Cheese
Sharp cheddar works best to cut through the richness. Grate it fresh from the block to avoid the anti-caking agents that can affect texture.

Sour Cream
This adds tang and creaminess. It helps balance the salty bacon and sharp cheese with a slight acidity.

Mayonnaise
Provides a smooth, rich base. Choose a good-quality mayo (like homemade or a brand you love).

Dijon Mustard
Adds subtle heat and tang, tying the creamy elements together and keeping the salad from feeling flat.

Green Onions
Chopped thinly, they add a mild onion flavor without overpowering the dish.

Chives or Fresh Parsley (optional)
For garnish and an extra layer of freshness.

Salt and Pepper
To season both the cooking water and the final mix. Don’t skip seasoning your potatoes during cooking—it makes a huge difference.

How Much Time Will You Need?

This loaded potato salad is relatively quick to pull together. Here’s the breakdown:

Prep Time: 15–20 minutes
Cook Time: 20–25 minutes (including boiling potatoes and frying bacon)
Cooling Time: 10–15 minutes
Total Time: About 50–60 minutes

You can make this ahead of time and store it in the fridge, which also helps meld the flavors.

How to Make This Loaded Potato Salad

Step – 1: Prep the Potatoes
Wash and peel (optional) about 2½ pounds of Yukon Gold or russet potatoes. Dice them into bite-sized cubes, aiming for uniform size to ensure even cooking. Place them in a large pot and cover with cold water. Add a generous pinch of salt.

Step – 2: Boil the Potatoes
Bring the pot to a boil, then reduce the heat to a simmer. Cook the potatoes for 10–12 minutes, or until fork-tender but not mushy. Drain and let cool slightly in a colander.

Step – 3: Cook the Bacon
While the potatoes cook, fry about 8 slices of bacon in a skillet over medium heat until crispy. Transfer to a paper towel–lined plate to drain. Once cooled, chop or crumble into small pieces.

Step – 4: Make the Dressing
In a large mixing bowl, combine ½ cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, and a bit of salt and black pepper. Stir until smooth.

Step – 5: Assemble the Salad
Add the slightly cooled potatoes to the dressing. Gently fold using a spatula to avoid mashing them. Add the crumbled bacon (reserve a bit for topping), 1 cup grated cheddar cheese, and 3 chopped green onions. Mix everything together gently.

Step – 6: Taste and Adjust
Taste for seasoning. Add more salt, pepper, or even a squeeze of lemon juice if it needs a little brightness.

Step – 7: Chill and Serve
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with reserved bacon, a bit of extra cheese, and chopped chives or parsley.

Substitutions

The beauty of loaded potato salad is its flexibility. Here are some ways you can substitute ingredients without compromising flavor:

Potatoes:
Substitute red potatoes or fingerlings if you prefer a waxy texture. They hold their shape well and don’t get mushy.

Bacon:
Use turkey bacon or vegetarian bacon alternatives if you’re avoiding pork. Smoked tempeh also works nicely for a plant-based twist.

Cheddar Cheese:
Swap in Monterey Jack, Colby, or even crumbled blue cheese for a punchier version.

Sour Cream:
Greek yogurt is a great substitute if you’re looking for a higher protein, slightly lighter version.

Mayonnaise:
Use a vegan mayo or mashed avocado for a dairy-free variation.

Green Onions:
Red onions (finely diced) or shallots can work, though their flavor will be a bit sharper.

Best Side Dishes for Loaded Potato Salad

Pairing loaded potato salad with the right main or additional sides can make your meal even more memorable. Here are three perfect options:

1. Grilled BBQ Chicken
The smoky sweetness of BBQ chicken pairs beautifully with the creamy, savory potato salad.

2. Classic Burgers
Few things scream summer more than burgers and loaded potato salad on the same plate.

3. Corn on the Cob (Grilled or Boiled)
Simple, buttery, and sweet—it balances the richness of the salad with something lighter.

Serving and Presentation Tips

Presentation might not be the first thing you think about with potato salad, but it makes a difference—especially if you’re hosting or bringing it to a potluck.

Serve in a wide, shallow bowl or platter so the toppings can be distributed nicely over the top rather than buried inside.

Before serving, garnish with the reserved bacon, extra cheddar cheese, and a sprinkle of fresh chives or parsley for color and freshness. This adds visual appeal and ensures that every spoonful looks inviting.

For more formal occasions, serve individual portions in small glass ramekins or mason jars. And for a rustic, backyard-style gathering, let it sit in a chilled metal bowl surrounded by ice to keep it fresh outdoors.

Tips and Tricks to Make This Recipe Better

The Hook: How Do You Make Potato Salad Taste Like a Main Course?
You give it layers. Texture. Real, rich flavor. These tips ensure it goes beyond basic.

• Salt your cooking water like you would for pasta—this helps infuse flavor into the potatoes from the start.
• Don’t overcook the potatoes. You want them just fork-tender, not falling apart. This keeps the texture creamy but structured.
• Let the potatoes cool slightly before mixing with the dressing. Too hot and the mayo/sour cream may separate. Too cold and they won’t absorb flavor.
• Use freshly shredded cheese. Pre-shredded cheese has starches that make it clump in cold mixtures.
• Cook bacon low and slow. This ensures crispy results without burnt edges or rubbery fat.
• Balance the richness. A touch of lemon juice or apple cider vinegar can brighten the salad without overpowering it.

Common Mistakes to Avoid

1. Skipping the salt in the cooking water
Potatoes are bland by nature, and underseasoning at the start can lead to flat results, no matter how good your dressing is.

2. Overmixing the salad
Potatoes are delicate when cooked. Stir gently to avoid a mashed consistency.

3. Using too much dressing right away
It’s better to add dressing in stages. Potatoes absorb more than you think—wait a few minutes, taste, and adjust.

4. Not chilling the salad
Loaded potato salad tastes best after sitting for at least 30 minutes in the fridge. This allows the flavors to meld.

5. Adding ingredients while potatoes are piping hot
This can melt cheese and curdle the dressing. Always allow a brief cool-down period before assembling.

How to Store It

Loaded potato salad stores very well, making it a fantastic make-ahead dish.

Refrigerator:
Store in an airtight container for up to 4 days. Stir gently before serving to redistribute the dressing and toppings.

Avoid freezing:
Potatoes and dairy don’t freeze well together. The texture becomes grainy and watery once thawed.

Transporting for potlucks:
If you’re traveling, keep it chilled in a cooler and serve within 2 hours. A layer of plastic wrap pressed against the surface helps prevent oxidation and flavor loss.

Pro tip: If you know you’ll have leftovers, set aside a portion without the bacon. Add fresh crumbles just before serving again to maintain the crispness.

FAQ

1. Can I make loaded potato salad the day before?
Absolutely. In fact, it’s recommended. The flavors intensify overnight in the fridge. Just stir before serving and refresh the garnish.

2. What are the best potatoes to use for this recipe?
Yukon Gold and red potatoes hold their shape and provide a creamy bite. Russet potatoes are also great but are softer and more prone to breaking down.

3. Can I make this without mayo?
Yes. You can substitute all mayo with sour cream or Greek yogurt for a tangier, lighter version. Just adjust seasoning as needed.

4. Is this recipe gluten-free?
Yes, as long as all your ingredients (especially bacon and mustard) are certified gluten-free.

5. What’s the best way to keep it cold at a picnic?
Use a double bowl method: set the salad bowl inside a larger bowl filled with ice. Or pack it in a cooler with ice packs and only bring it out when it’s time to serve.

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