Introduction

Loaded Potato Salad is a creamy, flavorful side dish that brings together tender baby potatoes, sharp cheddar, crispy bacon, and fresh green onions. Perfect for picnics, barbecues, or family dinners, this salad offers a satisfying mix of textures and tastes.

A clear glass bowl filled with chunky potato salad sits on a white marbled texture. The salad has several layers: the base layer is halved small red-skinned potatoes coated with a creamy white dressing, mixed with finely chopped green chives. On top of the potatoes, there is a generous sprinkle of bright orange shredded cheddar cheese, crispy dark brown bacon bits, and extra green chopped chives. A wooden spoon is partially submerged in the salad on the right side, lifting a portion. The overall texture looks creamy with bits of crunch from the bacon and cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds baby potatoes (red and yellow for vibrant color and flavor)
1 cup sour cream (for creaminess and tanginess)
1/2 cup mayonnaise (adds richness; substitute with Greek yogurt for a lighter option)
1 cup shredded cheddar cheese (for that classic loaded flavor)
4 slices of crispy bacon (cooked and crumbled for a smoky crunch)
1/2 cup green onions (chopped for freshness and color)
Salt and pepper to taste (essential for enhancing flavors)

Instructions

Step 1: Wash the baby potatoes and place them in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender.
Step 2: While the potatoes boil, whisk together the sour cream, mayonnaise, salt, and pepper in a bowl to make the dressing.
Step 3: Drain the cooked potatoes and let them cool slightly. Cut them into halves or quarters depending on size.
Step 4: Combine the potatoes with the dressing, shredded cheddar cheese, crumbled bacon, and chopped green onions. Fold gently to coat the potatoes evenly without mashing them.
Step 5: Cover the potato salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

For a lighter version, substitute mayonnaise with plain Greek yogurt to reduce fat while keeping creaminess.
Add a splash of apple cider vinegar or lemon juice to brighten the dressing if you prefer a tangier salad.
Use smoked paprika or a dash of hot sauce to add a subtle kick and depth of flavor.
For extra crunch, toss in some diced celery or chopped pickles.

Storage

Store the loaded potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. It’s best enjoyed chilled, but if desired, you can let it sit at room temperature for 10-15 minutes to take the chill off.

How to Serve

A large clear glass bowl holds a creamy potato salad made with small red potatoes cut into chunks covered in a white creamy dressing. The salad is topped with scattered shredded orange cheddar cheese, small crunchy dark red bacon bits, and finely chopped green chives, creating spots of color on top. A wooden spoon rests inside the bowl, partially submerged in the salad. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this potato salad in advance?

Yes, you can make this potato salad a few hours or even a day ahead. Just keep it covered and refrigerated. The flavors will develop further, making it even more delicious.

What type of potatoes work best for this recipe?

Baby red and yellow potatoes are ideal because they hold their shape well when boiled and add a nice color contrast. You can also use fingerling potatoes or small new potatoes as alternatives.

Loaded Potato Salad Recipe

Print Recipe

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4.6 from 617 reviews

Loaded Potato Salad is a creamy, tangy, and flavorful side dish featuring tender baby potatoes mixed with sour cream, mayonnaise, shredded cheddar cheese, crispy bacon, and fresh green onions. Perfectly chilled and seasoned, this vibrant salad complements any barbecue, picnic, or family dinner.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: American

Ingredients

Scale

Main Ingredients:

2 pounds baby potatoes (red and yellow for vibrant color and flavor)
1 cup sour cream (for creaminess and tanginess)
1/2 cup mayonnaise (adds richness; can substitute with Greek yogurt for a lighter option)
1 cup shredded cheddar cheese (for that classic loaded flavor)
4 slices of crispy bacon (cooked and crumbled for a smoky crunch)
1/2 cup green onions (chopped for freshness and color)
Salt and pepper to taste (essential for enhancing flavors)

Instructions

Boil the Potatoes: Wash the baby potatoes thoroughly. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender but not falling apart. Drain and allow them to cool slightly.
Prepare the Dressing: In a medium bowl, whisk together the sour cream, mayonnaise, salt, and pepper until smooth and well combined. Adjust seasoning according to taste.
Combine Ingredients: Once the potatoes are cool enough to handle, cut them into halves or quarters depending on size. Add these to the bowl with the dressing. Then fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions gently to avoid mashing the potatoes.
Chill and Serve: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Serve cold or at room temperature as a delightful side dish.

Notes

Use red and yellow baby potatoes for a colorful presentation and varied texture.
For a lighter version, substitute mayonnaise with Greek yogurt.
Cook bacon until crispy for best texture and flavor.
Chilling the salad helps the flavors to blend and enhances the taste.
Can be prepared a day ahead and stored in the refrigerator.
Adjust salt and pepper according to your preference.

Keywords: Loaded Potato Salad, Potato Salad Recipe, Creamy Potato Salad, Summer Side Dish, Picnic Recipe, Bacon Potato Salad