As a passionate home cook, there’s nothing I love more than diving into a recipe that feels both comforting and exciting—and this Loaded Potato Salad checks all the boxes. I still remember the first time I ladled this creamy creation into a bowl at a backyard cookout: the tender red potatoes, quartered just right, held their shape while soaking up that tangy sour cream and mayonnaise dressing. Each forkful delivered a delightful contrast between the smooth creaminess, the sharp bite of garlic powder, and the crunchy surprise of crumbled bacon. And oh, the cheddar! It sneaks in with a melty cheesiness that ties the whole dish together like a culinary hug. Growing up, potato salad was my go-to guilty pleasure—each scoop a nostalgic nod to family gatherings, hot summer days, and the laughter that surrounded every platter. Whether you’re feeding a hungry crowd at a summer BBQ or looking to elevate a simple lunch at home, this salad brings that perfect blend of flavors and textures that turns an ordinary side into a showstopper.
Brimming with melty cheddar and crisp bacon bits, this flavor-packed marvel is perfect for picnics, potlucks, or lazy Sunday lunches. I often find myself doubling the recipe when friends RSVP because they know they can’t resist those vibrant pops of green onion and that luscious dressing that clings to each potato chunk. It’s incredibly versatile—if you’re aiming for a lighter twist, swap the sour cream for Greek yogurt, or add a tablespoon of Dijon mustard to amp up the tang. One memorable afternoon, I experimented with swapping the red potatoes for a mix of Yukon Gold and fingerlings, and while each variety brought its own texture, the classic red kept playing center stage with its tender, slightly waxy bite. Beginner or seasoned cook, this dish fits every skill level: it takes just 15 minutes to prep, 20 to cook, and then an hour of chill time for the flavors to mingle. Clocking in at around 440 calories per serving, it’s a delicious, shareable treasure you’ll want to save for every summer feast.
KEY INGREDIENTS IN LOADED POTATO SALAD
To make this Loaded Potato Salad a star on your table, you’ll want to gather some simple but mighty ingredients. Each one plays a pivotal role in delivering that signature creamy texture, smoky richness, and vibrant freshness that this dish is known for. Here’s a rundown of what you need and why each element earns its spot in the bowl.
- Red potatoes
These little beauties bring a tender, waxy texture that holds up well once boiled. Their naturally thin skins add color and nutrients, giving each bite a satisfying consistency without falling apart.
- Sour cream
Offering a tangy creaminess, sour cream forms the base of the dressing and adds a subtle zing that brightens the entire salad.
- Mayonnaise
Mayonnaise lends a rich, velvety mouthfeel and helps emulsify the dressing so it clings beautifully to every potato piece.
- Shredded cheddar cheese
Sharp and melty, cheddar cheese infuses the salad with a gooey richness and a pop of savory depth that pairs perfectly with smoky bacon.
- Cooked bacon
Crispy, crumbled bacon delivers a punch of smoky, salty crunch—and that irresistible umami flavor that makes this salad “loaded.”
- Green onions
Finely chopped green onions add a fresh, mild onion bite and vibrant green flecks, balancing the creamy and smoky components.
- Garlic powder
A quick shake of garlic powder brings a warm, mellow garlic note without overpowering the other flavors.
- Salt and pepper
Simple seasonings that tie everything together, enhancing each ingredient and ensuring the salad isn’t flat or bland.
HOW TO MAKE LOADED POTATO SALAD
Now that we have our ingredients prepped, let’s walk through the steps to transform them into your next favorite side dish. This straightforward process highlights each flavor while ensuring the potatoes are perfectly tender and coated in that luscious dressing. In about an hour—including chill time—you’ll have a crowd-pleasing masterpiece ready to go.
1. Place the quartered red potatoes in a large pot. Fill the pot with water until the potatoes are just covered, then add a pinch of salt to season from the inside out.
2. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 15–20 minutes, or until you can easily pierce them with a fork.
3. Drain the potatoes in a colander and let them cool for several minutes. Once cool enough to handle, chop them into bite-sized pieces to ensure every forkful is perfectly uniform.
4. In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper. Stir until you have a smooth, well-mixed dressing.
5. Add the cooled potato pieces to the mixing bowl. Gently fold them into the dressing, taking care not to mash the potatoes—just coat them evenly.
6. Stir in the crumbled bacon, shredded cheddar cheese, and chopped green onions. Mix until all the ingredients are well combined and evenly distributed.
7. Chill the potato salad in the refrigerator for at least 1 hour before serving. This rest time allows all the flavors to meld into that unforgettable creamy, tangy, and smoky harmony.
SERVING SUGGESTIONS FOR LOADED POTATO SALAD
When it comes time to serve, presentation and pairings can take this potato salad from great to unforgettable. Whether you’re hosting a backyard BBQ or setting out appetizers for friends, here are a few ideas to make sure your dish shines in every setting. From temperature considerations to creative garnishes, these suggestions will help you highlight the salad’s textures and flavors in the best way possible.
- Serve this salad chilled in a wide, shallow bowl so that it cools evenly. Top it off with an extra sprinkle of chopped green onions and a few reserved bacon crumbles for instant visual appeal and a fresh pop of flavor.
- Pair the potato salad with grilled meats like burgers, ribs, or chicken skewers. The creamy, tangy salad cuts through the richness of barbecued flavors, creating a perfectly balanced plate.
- Offer a build-your-own station at potlucks: set out small ramekins of additional cheese, bacon bits, chopped herbs, and spicy mustard. Guests can customize their own bowls to suit their tastes.
- For a picnic or outdoor feast, serve the salad in mason jars. This not only makes for easy portion control and transport but also gives each guest a charming, single-serve presentation.
HOW TO STORE LOADED POTATO SALAD
Keeping your Loaded Potato Salad fresh and flavorful doesn’t have to be tricky. With the right storage techniques, you can preserve that creamy texture and smoky crunch for days—perfect for meal prep or enjoying leftovers. Follow these tips to maintain peak quality and keep bacteria at bay, so every serving tastes just as delicious as the first.
- Store in a sealed, airtight container in the refrigerator. Press a piece of plastic wrap gently against the surface of the salad before sealing to minimize air exposure and prevent a skin from forming on top.
- Transfer the salad to a shallow dish for quicker cooling if you plan to chill it rapidly. This technique helps the salad reach a safe temperature faster, preserving freshness.
- Keep the salad refrigerated and consume within 3–4 days. After that, the potatoes can become overly soft and the dressing may start to separate.
- If you need to transport the salad, pack it in an insulated cooler with ice packs. This ensures the mayonnaise-based dressing stays cold and safe until you’re ready to serve.
CONCLUSION
As you can see, this Loaded Potato Salad is more than just a simple side; it’s a celebration of textures and flavors, from the tender red potatoes soaked in creamy sour cream and mayo dressing to the crispy, smoky bacon and tangy cheddar that tie everything together. Whether you’re a novice in the kitchen or a seasoned entertainer, this beginner-friendly recipe fits into any menu—appetizer, lunch, or dinner—and shines at picnics, BBQs, and weeknight meals alike. With just 15 minutes of prep, 20 minutes of simmering, and an hour of chill time, you’ll have a dish that feels like it took hours without any fuss. At approximately 440 calories per serving, it’s a satisfying treat that you can feel good about sharing. Feel free to print this article and tuck it into your recipe binder or save it digitally for those impromptu gatherings. We’ve even prepared a handy FAQ section below to answer any lingering questions, so you can dive in with confidence.
I’d love to hear how your Loaded Potato Salad turns out—no question is too small! Did you add Dijon mustard for a zesty twist, swap in Greek yogurt for the sour cream, or customize it with different cheeses? Share your comments, questions, or any flavor variations you’ve tried in the space below. Your feedback not only helps me refine the recipe but also inspires other home cooks in our community. If you need assistance with any step—whether it’s achieving the perfect potato texture or balancing the seasoning—I’m here to help. Don’t hesitate to let me know how I can support your culinary adventures. Happy cooking, and here’s to many more delicious moments around the table!
Loaded Potato Salad
Description
This loaded potato salad features tender quartered red potatoes tossed in a tangy sour cream and mayo dressing, studded with smoky bacon, sharp cheddar, and vibrant green onions—an irresistible side for any gathering.
Ingredients
Instructions
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Place the quartered red potatoes in a large pot. Fill the pot with water until the potatoes are just covered. Add a pinch of salt to the water.
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Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork.
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Drain the potatoes and let them cool for a few minutes. Once they are cool enough to handle, chop them into bite-sized pieces.
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In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper. Stir until well mixed.
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Add the cooled potato pieces to the mixing bowl. Gently fold them into the dressing until the potatoes are evenly coated.
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Stir in the crumbled bacon, shredded cheddar cheese, and chopped green onions. Mix until all the ingredients are well combined.
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Chill the potato salad in the refrigerator for at least 1 hour before serving, allowing the flavors to meld.
Note
- For an extra burst of flavor, try adding a tablespoon of Dijon mustard to the dressing.
- You can substitute Greek yogurt for the sour cream for a healthier version.
- This salad is perfect for summer barbecues or as a side dish for any meal.
- Feel free to use different types of cheese or potatoes based on your preference.
