If you crave a side dish that’s pure comfort and absolutely irresistible at any gathering, this Loaded Potato Salad will soon top your favorites list! Packed with creamy, cheesy, bacon-studded flavors and bright pops of fresh herbs, every bite is like enjoying a baked potato in salad form—only better. Whether you’re prepping for a summer barbecue, a picnic, or a weeknight family dinner, this crowd-pleaser is a surefire way to impress everyone with its rich taste and perfectly balanced textures.
Ingredients You’ll Need
Every ingredient here works together in harmony to create the unforgettable flavors and creamy consistency that define a truly great Loaded Potato Salad. Simple, straightforward, and colorful, each one plays a starring role in both taste and appearance.
- Baby potatoes (2 pounds, halved): Their creamy texture and bite-size halves ensure every forkful is satisfying and easy to eat.
- Sour cream (1 cup): Gives the salad that familiar tang and luscious creaminess we all love.
- Mayonnaise (1/2 cup): Adds rich body, balancing the tartness of sour cream for the ultimate dressing.
- Dijon mustard (1 tablespoon): A touch of sharpness to brighten the salad and keep the flavors bold but not overpowering.
- Shredded cheddar cheese (1 1/2 cups): Salty, melty pockets of cheese make each bite a little celebration.
- Cooked bacon (6 slices, crumbled): Smoky, savory crunch that sets this salad apart from the crowd.
- Chopped green onions (1/3 cup): For a fresh, slightly peppery heat and a hint of crunch.
- Chopped fresh parsley (1/4 cup): Brings color and a subtle herbal brightness to balance the richness.
- Salt and black pepper (to taste): The finishing touch to pull all the flavors together perfectly.
How to Make Loaded Potato Salad
Step 1: Cook the Potatoes
Start by placing your halved baby potatoes in a large pot, then cover them with cold water and sprinkle generously with salt. Bring everything to a boil—there’s something so inviting about the aroma of potatoes bubbling away! Let them cook for 12 to 15 minutes, or until they’re fork-tender; you want them soft but not falling apart. Once cooked, drain the potatoes and let them cool just enough to handle—warm potatoes will soak up the dressing beautifully.
Step 2: Make the Creamy Dressing
While the potatoes are cooling off a bit, whisk together the sour cream, mayonnaise, and Dijon mustard in a large mixing bowl. This trio forms the luscious, tangy base that turns a simple potato salad into Loaded Potato Salad glory. Make sure the mixture is velvety-smooth before moving on.
Step 3: Toss Potatoes with Dressing
Add the warm potatoes to the bowl with your freshly whisked dressing. Gently toss everything together, ensuring each piece gets a luxurious coating. The flavors start to mingle right away, with the heat from the potatoes soaking up all those creamy, tangy notes.
Step 4: Fold in the Toppings
Now for the fun part: gently fold in the shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley. These are the ingredients that give the salad its loaded personality—each bite brings creamy, crunchy, salty, fresh, and herby hits that are absolutely irresistible. Finish by seasoning with salt and black pepper to taste.
Step 5: Chill and Serve
Once everything’s combined, cover the bowl and let the salad chill in your refrigerator for at least one hour. This step is your secret weapon—the flavors intensify and meld together into that classic Loaded Potato Salad taste you’ll want to eat by the spoonful. Serve it cold or at room temperature for the ultimate side dish experience.
How to Serve Loaded Potato Salad
Garnishes
A great Loaded Potato Salad deserves equally thoughtful garnishes. Shower the top with extra bacon bits, a sprinkle of cheddar, or a flurry of chopped green onions and parsley for added color and even more flavor. If you’re feeling playful, a pinch of smoked paprika will add a pop of color and hint of warmth.
Side Dishes
This salad pairs wonderfully with classic barbecue fare—think grilled burgers, smoky ribs, or juicy chicken. If you’re serving it alongside lighter dishes, it balances perfectly with crisp green salads or grilled vegetable skewers. For potlucks, it’s a star alongside baked beans, coleslaw, or cornbread.
Creative Ways to Present
Make your Loaded Potato Salad the centerpiece by spooning it into a large, shallow bowl lined with butter lettuce leaves, or serve it in individual mason jars for a picnic-perfect touch. For parties, try topping crostini or scooping it onto little potato skins for an appetizer twist that’ll have guests raving!
Make Ahead and Storage
Storing Leftovers
Loaded Potato Salad keeps beautifully for up to three days in an airtight container in the fridge. The flavors only get richer as they meld—just give it a gentle stir before serving to revive the creamy, dreamy texture.
Freezing
Freezing isn’t recommended for this salad, since the creamy dressing can separate and lose its luscious texture after thawing. For the best results and maximum flavor, enjoy it fresh from the fridge.
Reheating
This salad is best served cold or at room temperature, so no need to reheat. If it’s been in the fridge a while, simply let it sit out for 15 to 20 minutes before serving—this brings out the full flavor and ensures a silky-smooth bite every time.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just peel or scrub your favorite potato variety, chop them into bite-size chunks, and cook until tender. Yukon Golds or red potatoes work especially well for the creamy texture loaded salads need.
How can I make Loaded Potato Salad lighter?
Swap out the sour cream for Greek yogurt and use a light mayonnaise for a fresher twist. You’ll still get that creamy richness but with a bit less fat and a zesty boost of protein.
Is Loaded Potato Salad gluten-free?
Yes, it’s naturally gluten-free, making it an ideal choice for those avoiding gluten. Just double-check the labels on your bacon and mustard to be sure they’re safe—most are, but it doesn’t hurt to check!
What’s the best way to add extra tang?
Try mixing in chopped pickles, a splash of pickle juice, or a tease of apple cider vinegar to the dressing. These bright, tangy additions elevate the salad and cut through the richness perfectly.
Can I prepare Loaded Potato Salad in advance?
Definitely! Assemble the salad a day ahead and refrigerate so the flavors can develop even more. Just wait to add fresh herbs and bacon until right before serving for maximum crunch and freshness.
Final Thoughts
There’s just something magical about a heaping bowl of Loaded Potato Salad—the kind of dish that brings smiles to faces and seconds to plates. If you haven’t tried making it from scratch, now’s your chance; this recipe guarantees full flavor, joyful gathering, and the tastiest side dish at the party. Give it a go and let the compliments roll in!
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Loaded Potato Salad Recipe
- Total Time: 30 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Loaded Potato Salad is a creamy and flavorful side dish perfect for any gathering. With tender baby potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing, it’s a crowd-pleaser.
Ingredients
Potato Salad:
- 2 pounds baby potatoes, halved
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
Add-Ins:
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Cook Potatoes: Boil halved baby potatoes until fork-tender, about 12–15 minutes. Drain and cool slightly.
- Prepare Dressing: Whisk together sour cream, mayonnaise, and Dijon mustard until smooth.
- Combine Ingredients: Toss warm potatoes with dressing. Fold in cheese, bacon, green onions, and parsley. Season with salt and pepper.
- Chill: Refrigerate for at least 1 hour to let flavors meld. Serve cold or at room temperature.
Notes
- For added texture, roast the potatoes instead of boiling.
- Substitute Greek yogurt for a lighter option.
- Enhance with chopped pickles or pickle juice for a tangy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
