Description

This rich and hearty loaded potato salad is everything you love about a baked potato in cold, creamy form. Packed with crispy bacon, sharp cheddar, tangy sour cream, and fresh green onions, it’s the ultimate BBQ side dish that always disappears first. Whether you’re hosting a cookout or prepping ahead for a picnic, this easy-to-make recipe combines comfort and indulgence in every bite. Creamy yet textured, bold yet balanced—it’s a potato salad that earns its name.

Ingredients

Scale

2½ lbs Yukon Gold or russet potatoes, peeled and cubed
8 slices bacon, cooked and crumbled
1 cup sharp cheddar cheese, shredded
½ cup sour cream
½ cup mayonnaise
1 tablespoon Dijon mustard
3 green onions, sliced
Salt and pepper, to taste
Optional: chopped chives or parsley for garnish

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Instructions

Peel and cube potatoes. Boil in salted water until fork-tender, about 10–12 minutes. Drain and cool slightly.
Cook bacon in a skillet until crispy. Let cool, then crumble.
In a large bowl, mix mayo, sour cream, mustard, salt, and pepper to create the dressing.
Add the warm potatoes to the dressing and fold gently.
Add most of the bacon, shredded cheddar, and green onions. Mix gently again.
Refrigerate for at least 30 minutes.
Before serving, top with reserved bacon, cheese, and fresh herbs.

Notes

Don’t skip salting your cooking water. It deeply flavors the potatoes.

For a lighter version, replace sour cream with Greek yogurt.

Best made ahead—flavors deepen overnight.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Boiling, Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 330