Loaded Potato Salad is a creamy, flavorful twist on the classic, packed with crispy bacon, shredded cheese, and green onions. It’s the perfect side dish for BBQs, picnics, potlucks, or any occasion where comfort food is a must. This easy-to-make salad delivers all the flavors of a loaded baked potato in every bite!
Why You’ll Love This Recipe
- Creamy and indulgent – A rich dressing with bacon, cheese, and sour cream.
- Perfect for gatherings – Always a hit at BBQs and potlucks.
- Easy to make – Simple ingredients with minimal prep.
- Make-ahead friendly – Tastes even better after chilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Russet or Yukon Gold)
- Bacon (crispy and crumbled)
- Cheddar cheese (shredded)
- Green onions (chopped)
- Sour cream
- Mayonnaise
- Dijon mustard
- Garlic powder
- Salt and pepper
Directions
- Cook the potatoes – Dice potatoes and boil until fork-tender (about 10-15 minutes). Drain and let cool.
- Prepare the dressing – In a bowl, mix sour cream, mayo, Dijon mustard, garlic powder, salt, and pepper.
- Combine ingredients – In a large bowl, toss cooled potatoes with crispy bacon, shredded cheddar, and green onions.
- Add dressing – Pour dressing over the mixture and stir until well coated.
- Chill and serve – Refrigerate for at least 1 hour before serving for the best flavor.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- Spicy version – Add diced jalapeños or a dash of hot sauce.
- Healthier option – Use Greek yogurt instead of sour cream.
- Egg-loaded – Mix in chopped hard-boiled eggs for extra protein.
- Extra crunch – Add diced celery or red bell peppers.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- No freezing: Mayo-based dressings don’t freeze well.
- Serve chilled: Best enjoyed cold, but can sit at room temperature for up to 2 hours.
FAQs
Can I use red potatoes?
Yes! Red potatoes hold their shape well and add great texture.
How do I keep the potatoes from getting mushy?
Boil them until just fork-tender and avoid overmixing.
Can I make this ahead of time?
Yes! It actually tastes better after chilling for a few hours.
What’s the best cheese to use?
Sharp cheddar gives the best flavor, but Colby Jack or Pepper Jack also work.
Can I make this without mayonnaise?
Yes! Use all sour cream or substitute with Greek yogurt.
What can I serve with potato salad?
It pairs well with grilled meats, burgers, BBQ chicken, or sandwiches.
Can I use turkey bacon instead of regular bacon?
Yes! Turkey bacon is a great lighter alternative.
How do I make it dairy-free?
Use dairy-free sour cream and skip the cheese.
Can I add ranch seasoning?
Absolutely! A little ranch mix enhances the flavor.
How long can potato salad sit out?
For food safety, keep it out for no more than 2 hours.
Conclusion
Loaded Potato Salad is the ultimate creamy, flavorful side dish that’s easy to make and always a hit. With crispy bacon, melty cheese, and a tangy dressing, it’s like a baked potato in salad form. Try it today and enjoy a dish that’s sure to be a favorite at any gathering!
Print
Loaded Potato Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
Loaded Potato Salad is a creamy, flavorful twist on the classic, packed with crispy bacon, shredded cheese, and green onions. It’s the perfect side dish for BBQs, picnics, potlucks, or any occasion where comfort food is a must. This easy-to-make salad delivers all the flavors of a loaded baked potato in every bite!
Ingredients
For the Potato Salad:
- 2 lbs russet or Yukon Gold potatoes, peeled & cubed
- 6 slices bacon, cooked & crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, sliced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or lemon juice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & black pepper, to taste
Instructions
1. Cook the Potatoes:
- Peel and cut the potatoes into 1-inch cubes.
- Place them in a large pot and cover with cold, salted water.
- Bring to a boil and cook for 15-20 minutes, until fork-tender.
- Drain and let cool slightly.
2. Prepare the Dressing:
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper.
3. Assemble the Salad:
- Add the slightly cooled potatoes to the dressing and toss gently to coat.
- Fold in the bacon, shredded cheese, and green onions.
4. Chill & Serve:
- Cover and refrigerate for at least 1 hour for best flavor.
- Serve cold and enjoy!
Notes
Make It Lighter: Use Greek yogurt instead of sour cream. Extra Crunch: Add chopped celery or red onions. Storage: Keep in an airtight container in the fridge for up to 3 days.