HomeAppetizerLoaded Potato Salad Recipe

Loaded Potato Salad Recipe

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Loaded Potato Salad Recipe

When it comes to side dishes that steal the spotlight, Loaded Potato Salad is king. Creamy, savory, and bursting with flavor from crispy bacon, cheddar cheese, green onions, and a rich, tangy dressing, this recipe brings together all the best elements of a loaded baked potato in salad form. Whether you’re hosting a backyard BBQ or preparing a dish for a family picnic, this potato salad is guaranteed to be a hit.

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Introduction

Potato salad has long been a staple side dish for picnics and cookouts, but not all potato salads are created equal. Traditional recipes are great—but if you’re looking to take things up a notch, Loaded Potato Salad is your answer. Think classic comfort food meets bold, indulgent flavors.

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What Is Loaded Potato Salad?

Loaded Potato Salad takes inspiration from a loaded baked potato. It’s rich, hearty, and packed with layers of flavor, including:

  • Crispy bacon

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  • Shredded cheddar cheese

  • Green onions

  • Sour cream or mayonnaise-based dressing

Why You’ll Love This Recipe

  • Bold flavors: A perfect mix of cheese, bacon, and creamy dressing

  • Texture contrast: Creamy potatoes with crispy bits and fresh herbs

  • Crowd-friendly: Ideal for barbecues, potlucks, or holiday spreads

  • Easy to customize: Swap ingredients to suit different tastes or diets

  • Make-ahead friendly: Gets better after sitting in the fridge

Dressing Details

This recipe uses a creamy mayonnaise and sour cream base, enhanced with mustard and vinegar for tang.

Dressing Swaps:

  • Greek yogurt instead of sour cream for a healthier twist

  • Ranch dressing for a shortcut

  • Buttermilk to thin it out and add more tang

  • Spicy mayo for a kick

Tips for Perfect Potato Salad

  • Start with cold water: This ensures even cooking.

  • Don’t overcook: Fork-tender is key—too soft and they’ll turn to mush.

  • Cool slightly before dressing: Warm potatoes absorb dressing better.

  • Season in layers: Salt your cooking water and adjust dressing seasoning.

  • Chill time = flavor time: The longer it sits, the better it tastes.

Delicious Variations

🥓 Bacon Ranch Potato Salad

  • Use ranch dressing

  • Add dill and chopped celery for extra crunch

🧀 Blue Cheese Loaded Potato Salad

  • Swap cheddar for crumbled blue cheese

  • Add chopped chives and a splash of lemon juice

🌶️ Spicy Loaded Potato Salad

  • Add chopped jalapeños

  • Use chipotle mayo or spicy mustard

🥬 Vegetarian Version

  • Omit bacon or use vegan bacon

  • Add roasted corn or sautéed mushrooms for flavor

Serving Suggestions

Loaded Potato Salad pairs perfectly with:

  • Grilled meats: steak, chicken, burgers, hot dogs

  • BBQ dishes: ribs, pulled pork, smoked brisket

  • Sandwiches: pulled chicken sandwiches, club sandwiches

  • Picnic spreads: deviled eggs, coleslaw, pasta salad

Serve it chilled or at room temperature in a large bowl, garnished with herbs and bacon for a beautiful presentation.

Make-Ahead and Storage Tips

Make-Ahead:

  • Best made 4–24 hours in advance

  • Store in an airtight container in the fridge

  • Stir before serving, as some ingredients may settle

Storage:

  • Refrigerate leftovers for up to 4 days

  • Do not freeze—potatoes get grainy after thawing

  • If the salad gets dry, stir in a spoonful of mayo or sour cream to freshen it up

Frequently Asked Questions (FAQs)

Can I peel the potatoes?

Yes. Peeling is optional. Yukon Golds and red potatoes have thin, tender skins that are pleasant to eat, but peel them if you prefer.

Can I serve it warm?

Absolutely! While it’s traditionally chilled, this potato salad can be served warm for a cozier feel.

How long can it sit out?

At room temperature, no more than 2 hours (or 1 hour on a hot day). Always refrigerate leftovers promptly.

Can I make this dairy-free?

Yes! Use dairy-free mayo and sour cream, and skip the cheese or use a plant-based version.

Final Thoughts

This Loaded Potato Salad is everything you love about a loaded baked potato—cheesy, savory, creamy, and crunchy—all wrapped up in a perfect side dish. It’s simple enough for weeknight meals and impressive enough for special occasions. Plus, it’s endlessly customizable, so you can make it your own every time.

Yield: 4

Loaded Potato Salad Recipe

When it comes to side dishes that steal the spotlight, Loaded Potato Salad is king. Creamy, savory, and bursting with flavor from crispy bacon, cheddar cheese, green onions, and a rich, tangy dressing, this recipe brings together all the best elements of a loaded baked potato in salad form. Whether you're hosting a backyard BBQ or preparing a dish for a family picnic, this potato salad is guaranteed to be a hit.
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • 2 lbs (about 900g) baby red or Yukon gold potatoes, cut into chunks
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard (optional for a tangy kick)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 slices cooked bacon, chopped
  • 3 green onions, sliced (plus extra for garnish)
  • Salt and pepper to taste
  • Optional: chopped chives and paprika for garnish

Instructions

  1. Boil the potatoes:
    Place potatoes in a large pot of salted water. Bring to a boil and cook for 10–15 minutes, until fork-tender. Drain and let cool slightly.
  2. Make the dressing:
    In a large bowl, mix sour cream, mayonnaise, and Dijon mustard. Season with salt and pepper.
  3. Combine:
    Add the cooled potatoes to the bowl. Gently stir in shredded cheddar, chopped bacon, and green onions. Mix until everything is evenly coated.
  4. Chill (optional):
    Cover and refrigerate for at least 1 hour for best flavor.
  5. Serve:
    Garnish with extra bacon, cheese, green onions, chives, or a sprinkle of paprika. Serve cold or at room temperature.

Notes

  • Shortcut: Use store-bought cooked bacon or bacon bits to save time.
  • Add-ins: Try adding chopped pickles, a splash of pickle juice, or hard-boiled eggs for a twist.
  • Lighter version: Use Greek yogurt in place of sour cream and light mayo.
  • Make ahead: Great to prep the day before — flavors get even better overnight.
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