Loaded Potato Salad

Tender potato chunks bathed in creamy dressing and studded with savory bacon, sharp cheddar, and fresh green onions create a celebration of flavors and textures in every forkful. This loaded potato salad transforms the humble spud into an indulgent side dish that captures all the comforting appeal of a fully loaded baked potato in a shareable, make-ahead form. The combination of tangy sour cream, rich mayonnaise, and zingy Dijon creates the perfect dressing that clings beautifully to each potato piece while complementing the smoky bacon and cheese.

I discovered this recipe years ago when hosting a neighborhood barbecue and wanting something more exciting than traditional potato salad. The first time I served it, guests were piling second helpings onto their plates before finishing their burgers! What makes it special is how it transforms the familiar concept of potato salad into something that feels both nostalgic and fresh at once. My husband, who typically passes on regular potato salad, now requests this version for every cookout. Even my picky nephew, who scrutinizes 'mixed' foods with suspicion, devours this without hesitation, picking out extra bacon pieces as he goes.

Flavor-Packed Ingredients

• Potatoes: Create the hearty foundation—Yukon Golds offer buttery flavor and hold their shape perfectly while Russets provide a fluffier texture that absorbs more dressing
• Bacon: Adds smoky, savory crunch—cooking it until extra crispy ensures it maintains texture even after mixing with the dressing
• Cheddar Cheese: Provides rich, sharp flavor—freshly shredded melts more smoothly into the warm potatoes than pre-packaged varieties
• Green Onions: Deliver fresh, mild bite—using both white and green parts offers color contrast and depth of flavor
• Sour Cream: Creates tangy creaminess—full-fat versions provide the richest texture but light works well too
• Mayonnaise: Adds silky richness that balances the tang of sour cream—high-quality mayo makes a noticeable difference
• Dijon Mustard: Contributes subtle heat and complexity—whole grain varieties add interesting texture and visual appeal
• Garlic Powder: Infuses the dressing with aromatic depth—using powder rather than fresh garlic distributes flavor more evenly

Simple Preparation

Cook The Potatoes Perfectly

Start with 2 pounds of potatoes (about 6 medium-sized), scrubbed clean and cut into 3/4-inch cubes. Place in a large pot and cover with cold water, adding a generous pinch of salt. Starting with cold water helps the potatoes cook evenly. Bring to a boil, then reduce to a simmer for about 10-15 minutes until fork-tender but not mushy. You want them to hold their shape while still absorbing the dressing.

Achieve Bacon Perfection

While potatoes cook, fry 8 slices of bacon until perfectly crispy. The bacon should be well-done since it will soften slightly when mixed with the dressing. Drain on paper towels, then crumble into pieces. Save a small handful for garnishing the top of the finished salad.

Create The Creamy Base

In a large bowl, whisk together 3/4 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well-combined. This creates the perfect balance of tangy and creamy that distinguishes this potato salad from standard versions.

Cool The Potatoes Strategically

After draining the cooked potatoes thoroughly, spread them on a baking sheet for a few minutes to allow some of the steam to escape. Then, while still warm (but not hot), gently fold them into the dressing mixture. The warm potatoes will absorb more flavor than if they were completely cooled.

Add The Mix-Ins

Once the potatoes are coated with dressing, add 1 cup shredded cheddar cheese, most of the crumbled bacon (reserving some for topping), and 1/4 cup chopped green onions. Fold everything together gently to avoid breaking up the potato pieces. The warm potatoes will slightly melt the cheese, creating pockets of gooey goodness throughout the salad.

Chill For Flavor Development

Cover the bowl and refrigerate for at least one hour, though 2-3 hours is better and overnight is best. This resting time allows the flavors to meld and develop, transforming from good to outstanding. The dressing will also thicken slightly as it chills, coating the potatoes more completely.

Finish With Flair

Just before serving, give the salad a gentle stir and transfer to a serving bowl. Top with the reserved crumbled bacon and a few additional chopped green onions for a fresh pop of color and flavor. This finishing touch makes the presentation more appealing and gives a hint of the deliciousness that awaits inside.

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I've experimented with countless versions of this recipe over the years, and the biggest breakthrough came when I started adding the dressing to warm rather than fully cooled potatoes. The difference in flavor absorption was remarkable! Another game-changing discovery was finding the perfect ratio of sour cream to mayonnaise—too much of either throws off the balance. What makes this potato salad special is how it embodies all the best parts of a loaded baked potato while being convenient enough for picnics and potlucks. The combination of creamy, crunchy, savory, and fresh elements in each bite keeps people coming back for more, and I'm frequently asked to bring this dish to gatherings.

Perfect Pairings

Complete your meal with complementary dishes that enhance this hearty side while creating a balanced plate. Serve alongside grilled hamburgers and hot dogs for a classic American cookout that satisfies everyone from kids to grandparents. For a more sophisticated barbecue, pair with smoked brisket or pulled pork, allowing the creamy potato salad to cool the palate between bites of rich, smoky meat. Create contrast with a crisp green salad dressed simply with vinaigrette, offering a light, refreshing counterpoint to the rich potato salad. For indoor meals, this salad complements roasted chicken beautifully, with the juicy meat and crispy skin playing off the creamy potatoes for a comforting dinner.

Creative Variations

Adapt this versatile base recipe to create new flavor experiences while maintaining its satisfying character. Southwest version incorporates diced roasted green chiles, substitutes pepper jack for cheddar, and adds fresh cilantro and a squeeze of lime to the dressing. Steakhouse inspiration uses blue cheese instead of cheddar, adds caramelized onions, and incorporates a splash of Worcestershire sauce in the dressing for a sophisticated twist. Garden harvest edition mixes in fresh herbs like dill and parsley, adds diced celery and radishes for crunch, and incorporates hard-boiled eggs for extra richness. Lightened-up adaptation reduces mayonnaise and substitutes Greek yogurt for sour cream, adds extra vegetables like bell peppers, and uses turkey bacon for a healthier but still flavorful option.

Storage Success

Maximize enjoyment of leftovers with proper storage techniques that maintain flavor and texture. Refrigerate promptly in a shallow, airtight container where it will keep beautifully for up to four days, with many people believing it tastes even better on the second day as flavors continue to develop. For potluck or picnic serving, keep the potato salad cold by nestling the serving bowl in a larger container filled with ice, replenishing as needed throughout the event. When serving outdoors, follow the two-hour rule—don't leave the salad at room temperature for longer than two hours (one hour if the temperature is above 90°F). Freezing is not recommended as the mayonnaise-based dressing will separate upon thawing, creating an unappetizing texture.

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This loaded potato salad has become my signature dish for summer gatherings, requested so often that I've stopped asking what I should bring! What I love about it is how it takes familiar ingredients and combines them in a way that makes people say 'why didn't I think of that?' The creamy dressing, smoky bacon, sharp cheddar, and fresh green onions create a perfect harmony that satisfies cravings for comfort food while still feeling special. Whether you're hosting a backyard barbecue or need a reliable potluck contribution, this potato salad delivers big flavor with relatively little effort—the mark of truly great home cooking.

Common Questions About Cooking

→ Can I make this potato salad ahead of time?

Absolutely! This potato salad actually improves when made ahead. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors will meld and develop as it chills. Just give it a quick stir before serving.

→ What's the best potato to use for potato salad?

Both Yukon Gold and russet potatoes work well in this recipe. Yukon Golds have a buttery flavor and hold their shape well, while russets are fluffier and absorb more dressing. Red potatoes are another good option as they have a waxy texture that stays firm in salads.

→ How do I keep my potatoes from getting mushy?

To prevent mushy potatoes, start them in cold water rather than adding them to already boiling water. Cook just until fork-tender (not soft), drain thoroughly, and let them cool slightly before adding dressing. Adding a tablespoon of vinegar to the cooking water can also help potatoes hold their shape.

→ Can I make this potato salad without mayonnaise?

Yes! You can substitute the mayonnaise with more sour cream, Greek yogurt, or even mashed avocado for a different flavor profile. The salad won't have quite the same richness, but it will still be delicious with all the loaded potato toppings.

→ What can I add to this potato salad for more flavor?

There are many tasty additions you can try: diced jalapeños for heat, diced dill pickles for tanginess, chopped hard-boiled eggs for richness, different cheese varieties like pepper jack or smoked gouda, or fresh herbs such as dill or parsley. Ranch seasoning also makes a delicious addition to the dressing.

→ How can I tell when my potatoes are perfectly cooked for potato salad?

Potatoes for potato salad should be fork-tender but not falling apart. When you pierce them with a fork or knife, it should slide in easily but the potato shouldn't crumble. Start checking after about 12 minutes of boiling for 1-inch cubes. If they're too firm, they'll be hard to eat; too soft, and they'll turn mushy in the salad.