Loaded Potato Salad

Creamy, chunky, and bursting with savory goodness, Loaded Potato Salad transforms the humble spud into a celebration of flavors and textures. This isn’t your grandmother’s basic potato salad—it’s an indulgent upgrade packed with all the fixings of a loaded baked potato: crispy bacon, sharp cheddar, tangy sour cream, and fresh chives. The perfect side dish for barbecues, potlucks, or family dinners, Loaded Potato Salad bridges comfort food and crowd-pleasing entertainment fare. You’ll learn how to create the perfect balance of flavors while ensuring your potatoes maintain their ideal texture in this deliciously satisfying dish.

Why You’ll Love This Recipe

This Loaded Potato Salad recipe deserves a permanent spot in your culinary repertoire for so many reasons. First, it offers an incredible contrast of textures—tender potato chunks against crispy bacon bits, with the occasional crunch of green onions. The creamy dressing coats each bite perfectly, while pockets of melted cheese create moments of pure indulgence.

Unlike traditional potato salads that rely heavily on mayonnaise, this bacon potato salad introduces a symphony of flavors from tangy sour cream, smoky bacon, and sharp cheddar that elevate the entire experience. It’s also incredibly versatile—serve it warm as a hearty side dish during cooler months or chilled at summer cookouts.

The preparation is straightforward with minimal active cooking time, making it perfect for busy weeknights or advance meal prep. Best of all, this loaded potato dish always impresses guests who inevitably ask for your secret recipe—though the only real secret is the perfect balance of quality ingredients and simple techniques.

Ingredients

For this ultimate Loaded Potato Salad, you’ll need:

• 3 lbs (1.4 kg) Yukon Gold potatoes, cut into ¾-inch cubes (their waxy texture holds shape beautifully)
• 8 slices (8 oz/225g) thick-cut bacon, cooked crispy and roughly chopped
• 1 cup (4 oz/113g) sharp cheddar cheese, freshly shredded (pre-shredded won’t melt as nicely)
• ½ cup (50g) green onions, thinly sliced (both white and green parts)
• ¾ cup (175g) sour cream (full-fat provides the best flavor)
• ½ cup (115g) mayonnaise (use real mayonnaise, not salad dressing)
• 2 tablespoons (30ml) apple cider vinegar for brightness
• 1 tablespoon (15g) Dijon mustard
• 2 cloves garlic, minced
• 2 tablespoons fresh chives, chopped
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon paprika (smoked paprika adds an extra dimension)

Pro Tips

Choose the Right Potatoes: For the perfect loaded baked potato salad texture, Yukon Golds are your best friend. They have the ideal balance of starch and waxiness, allowing them to hold their shape while still absorbing flavors. Red potatoes also work well, but avoid russets which can become too mealy when mixed.

Cook Potatoes Properly: Start potatoes in cold, generously salted water and bring to a gentle boil. This ensures even cooking from the inside out. Test for doneness by piercing with a fork—they should offer slight resistance but not be mushy. Immediately drain and spread on a baking sheet to cool slightly; this stops the cooking process and allows excess moisture to evaporate, preventing a watery salad.

Layer Flavors Strategically: For maximum flavor penetration, toss the still-warm potatoes with the vinegar and seasonings before adding the creamy components. The warm potatoes will absorb these flavors deeply, creating a more complex taste profile throughout the salad rather than just in the dressing. Reserve some bacon, cheese, and green onions for garnishing the top just before serving for visual appeal and textural contrast.

Instructions

Step 1
Place your cubed potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are fork-tender but not mushy. You want them to hold their shape when mixed with other ingredients.

Step 2
While the potatoes cook, prepare your bacon. Lay the strips on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes until crispy. This method cooks bacon evenly without the stovetop splatter. Once cooled, chop into small pieces, reserving a handful for garnish.

Step 3
Drain the potatoes thoroughly in a colander, then spread them on a large baking sheet. This allows excess moisture to evaporate and lets the potatoes cool slightly—about 10 minutes is perfect. They should still be warm but not hot enough to melt the cheese completely.

Step 4
While the potatoes are cooling, whisk together the dressing in a large bowl. Combine sour cream, mayonnaise, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and paprika until smooth and well incorporated. This balanced dressing offers tanginess that complements the rich elements.

Step 5
Add the still-warm potatoes to the dressing mixture and fold gently with a rubber spatula. The warm potatoes will absorb some of the dressing, enhancing the flavor. Be careful not to mash the potatoes—you’re aiming for distinct chunks coated in creamy goodness.

Step 6
Now fold in most of the bacon pieces, three-quarters of the shredded cheddar cheese, and most of the green onions, leaving some for garnish. The residual warmth from the potatoes will slightly melt the cheese, creating pockets of gooey deliciousness throughout your Loaded Potato Salad.

Step 7
Transfer to your serving bowl and top with the reserved bacon, cheese, green onions, and the fresh chives. This final touch adds visual appeal and ensures every serving gets those crispy, flavorful garnishes. Serve warm for a comforting side dish, or chill for 2 hours if you prefer a cold potato salad experience.

Variations

Southwestern Loaded Potato Salad: Transform this classic into a zesty southwestern version by adding 1 cup of roasted corn kernels, 1 diced jalapeño (seeds removed for less heat), and substituting the cheddar with pepper jack cheese. Include 1 teaspoon of cumin and ½ teaspoon of chili powder in the dressing, and finish with chopped cilantro instead of chives. This variation brings a delightful Tex-Mex twist to your Loaded Potato Salad that pairs beautifully with grilled meats.

Lighter Loaded Potato Salad: For a healthier version that doesn’t sacrifice flavor, swap the full-fat sour cream for Greek yogurt and reduce the mayonnaise to ¼ cup. Use turkey bacon instead of regular bacon, and incorporate more vegetables like diced bell peppers and celery for extra crunch and nutrition. This variation maintains the essence of loaded potato flavor while reducing calories and fat significantly.

Steakhouse Loaded Potato Salad: Create an upscale version by adding 4 ounces of crumbled blue cheese, replacing green onions with caramelized onions, and incorporating 2 tablespoons of horseradish into the dressing. Garnish with a drizzle of balsamic glaze and fresh thyme leaves. This sophisticated twist on Loaded Potato Salad pairs wonderfully with grilled steaks for a restaurant-quality meal at home.

Storage and Serving

Loaded Potato Salad keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually continue to develop overnight, making this an ideal make-ahead dish. If you’re planning to store it longer than a day, reserve some of the garnishes (especially the bacon) to add fresh just before serving to maintain their texture.

For the best flavor experience, remove the potato salad from the refrigerator about 20-30 minutes before serving to take the chill off. Cold temperatures dull flavors, so allowing it to warm slightly enhances the taste profile. If the salad seems dry after refrigeration, simply stir in a tablespoon or two of sour cream to refresh the creaminess.

Serve this hearty Loaded Potato Salad alongside grilled burgers, barbecued ribs, or fried chicken for a classic American meal. For a delightful summer spread, pair it with pulled pork sandwiches and coleslaw. It also works beautifully as part of a potluck buffet or picnic menu, where its make-ahead convenience really shines. For an extra special presentation, serve it in a hollowed-out bread bowl surrounded by crudités for a crowd-pleasing display.

FAQs

Can I make Loaded Potato Salad ahead of time?
Absolutely! In fact, Loaded Potato Salad often tastes better after the flavors have had time to meld. Prepare it up to 24 hours in advance, but reserve some of the bacon, cheese, and green onions to add just before serving for the best texture and presentation.

Should Loaded Potato Salad be served warm or cold?
It’s delicious both ways! Traditionally, Loaded Potato Salad is served cold like classic potato salad, but because it features loaded baked potato toppings, it’s also wonderful served slightly warm or at room temperature. The cheese melts slightly when warm, creating a different but equally delightful experience.

What’s the best way to prevent my potato salad from getting watery?
After boiling, drain your potatoes thoroughly and allow them to cool spread out on a baking sheet rather than in a bowl. This allows excess moisture to evaporate. Also, salt your potatoes while they’re still warm, as this draws out additional moisture before adding the dressing.

Can I use pre-cooked bacon to save time?
While freshly cooked bacon offers the best flavor and texture, quality pre-cooked bacon can be a time-saving alternative. Just chop it and crisp it briefly in a skillet before adding to your salad to refresh the texture and enhance the flavor.

How can I make this recipe vegetarian?
Simply omit the bacon or replace it with plant-based bacon alternatives. You can also add extra texture and smokiness with roasted chickpeas seasoned with smoked paprika, or try adding smoked almonds for crunch and flavor depth.

Conclusion

This Loaded Potato Salad is comfort food at its finest — a creamy, indulgent celebration of America’s favorite potato toppings transformed into a shareable side dish that disappears fast at any gathering. It’s the kind of dish that bridges the gap between casual backyard barbecues and holiday dinner tables, always earning rave reviews regardless of the occasion. Whether you’re a potato salad purist venturing into new territory or a loaded baked potato enthusiast, this recipe offers the perfect balance of familiar comfort and exciting flavor. Make it once, and it will surely become a requested favorite in your recipe collection.

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