There is nothing quite like the comfort and crowd-pleasing charm of a classic Loaded Potato Salad Recipe to elevate your summer picnics, barbecues, or family dinners. This salad brings together tender Yukon Gold potatoes, creamy sour cream and mayonnaise, and all the irresistible extras like crispy bacon, sharp cheddar cheese, and fresh green onions for a dish that’s bursting with flavor and texture in every bite. Whether you’re a seasoned salad aficionado or a newbie looking for a foolproof recipe to impress, this loaded potato salad has you covered with its perfect balance of creamy, cheesy, and savory goodness that keeps everyone coming back for more.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a vital role in creating the hearty flavor and delightful texture that makes this Loaded Potato Salad Recipe truly special. From the creamy base to the crunchy bacon and fresh herbs, you’ll see how simplicity meets magic in this list.
- 2 lbs Yukon Gold or red potatoes: These waxy potatoes hold their shape perfectly and bring a buttery flavor that’s hard to beat.
- 1/2 cup sour cream: Adds richness and a gentle tang to balance the creamy dressing.
- 1/2 cup mayonnaise: Provides that classic creamy texture essential to any good potato salad.
- 1 tablespoon Dijon mustard: Brings a subtle tang and depth without overpowering the other flavors.
- 1 teaspoon garlic powder: Infuses the salad with a savory boost that complements the bacon and cheese.
- Salt and black pepper to taste: Simple seasonings that bring out the natural flavors of the potatoes and dressing.
- 1 cup shredded cheddar cheese: Sharp and melty, it adds gooey pockets of cheesy joy throughout the salad.
- 6 slices cooked bacon, crumbled: Crispy bits that lend a smoky crunch and an addictive savoriness.
- 1/4 cup chopped green onions: Freshness and mild onion notes that brighten every bite.
- 2 tablespoons chopped fresh chives (optional): Adds a delicate, oniony lift and beautiful color contrast.
How to Make Loaded Potato Salad Recipe
Step 1: Cook the Potatoes to Perfection
Start by placing your bite-sized potato chunks into a large pot and cover them with cold water. Adding a generous pinch of salt to the water helps season the potatoes from the inside as they cook. Bring the pot to a boil, then let the potatoes simmer for 10 to 12 minutes until they’re fork-tender but still hold their shape. Drain them carefully and let them cool just enough so they’re warm but won’t melt the dressing when mixed.
Step 2: Whisk Together the Creamy Dressing
While the potatoes cool, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper in a large bowl. Whisk everything together until smooth and creamy. This luscious dressing is the heart of your Loaded Potato Salad Recipe — tangy, savory, and perfectly balanced.
Step 3: Combine Potatoes with Dressing and Mix-Ins
Gently add the warm potatoes to the dressing bowl, folding carefully to coat every chunk without breaking them apart. Then, fold in the shredded cheddar cheese, crispy crumbled bacon, chopped green onions, and fresh chives if you’re using them. The cheese will meld beautifully into the warm potatoes, and the bacon adds that irresistible crunch and smoky flavor.
Step 4: Chill and Let Flavors Marry
Cover the salad and refrigerate it for at least one hour. This chilling time allows the flavors to blend and the dressing to thicken up, making each bite even more flavorful. Give it a gentle stir just before serving to redistribute all those delicious ingredients.
How to Serve Loaded Potato Salad Recipe
Garnishes
Presentation and final touches can elevate your loaded potato salad from great to memorable. Sprinkle a little extra shredded cheddar cheese and chopped green onions on top just before serving. You can also add a few extra bacon crumbles for a festive look and enhanced texture. Fresh chives or a pinch of smoked paprika make lovely colorful garnishes as well.
Side Dishes
This Loaded Potato Salad Recipe pairs beautifully with grilled meats like burgers, hot dogs, or barbecue chicken. It also works as a hearty side with roasted vegetables or as part of a picnic spread alongside fresh fruit and crusty bread. Its creamy, flavorful profile complements smoky or charred mains exceptionally well.
Creative Ways to Present
Try serving the salad in a hollowed-out bread bowl for a rustic, eye-catching display that doubles as an edible serving dish. Alternatively, layering the salad in individual glasses with a sprinkle of bacon and cheddar on top makes for a fun party appetizer. For gatherings, presenting it family-style in a bright bowl surrounded by fresh herbs adds a homely, inviting vibe.
Make Ahead and Storage
Storing Leftovers
Loaded Potato Salad Recipe keeps delightfully well in the fridge for up to 3 days when stored in an airtight container. Because of its creamy base, be sure to give it a good stir before serving leftovers to bring back that fresh, creamy texture and blend any settled ingredients.
Freezing
Freezing this salad is not recommended because the mayo and sour cream can separate after thawing, resulting in a watery, less appealing texture. It’s best enjoyed fresh or refrigerated and eaten within a few days.
Reheating
This potato salad is traditionally served cold or at room temperature, and reheating isn’t necessary. If you prefer it warmer, let it sit out at room temperature for 15 to 20 minutes before serving. Avoid microwaving as it can change the texture and cause the dressing to separate.
FAQs
Can I use red potatoes instead of Yukon Gold?
Absolutely! Red potatoes work wonderfully in this recipe. They hold their shape well after boiling and bring a lovely color contrast to the salad, just like Yukon Golds.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the sour cream and mayonnaise with dairy-free alternatives like vegan sour cream and plant-based mayo. The texture and flavor will differ slightly but still deliciously creamy.
How long should I chill the potato salad before serving?
Chilling for at least one hour is ideal. This resting time lets the flavors meld and the dressing thicken, improving the overall taste and texture of the salad.
Can I add other mix-ins to the Loaded Potato Salad Recipe?
Definitely! Feel free to add chopped dill pickles or a splash of pickle juice for a crunchy, tangy twist. Hard-boiled eggs or diced celery also complement the recipe nicely.
What’s the best way to cook the potatoes for this salad?
Boiling with salted water until just fork-tender is best. Overcooked potatoes will become mushy and break apart when mixed, so keep an eye on them and drain promptly once they’re done.
Final Thoughts
If you’re searching for a truly standout, flavorful side dish, this Loaded Potato Salad Recipe is an absolute gem to have in your arsenal. It’s easy to make, endlessly satisfying, and always a hit whether you’re hosting friends or enjoying a quiet meal at home. Don’t hesitate to give it a try—once you do, this creamy, cheesy, bacon-studded delight might just become your go-to summer salad and beyond.
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Loaded Potato Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Loaded Potato Salad is a creamy, savory side dish featuring tender Yukon Gold or red potatoes mixed with sour cream, mayonnaise, and tangy Dijon mustard. Enhanced with sharp cheddar cheese, crispy bacon, green onions, and fresh chives, it’s a perfect crowd-pleaser for picnics, barbecues, and summer gatherings.
Ingredients
Potatoes
- 2 lbs Yukon Gold or red potatoes, cut into bite-sized chunks
Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Add-ins
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Cook the potatoes: Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water, then bring it to a boil. Cook the potatoes for 10 to 12 minutes, or until they are fork-tender. Drain the potatoes well and let them cool slightly before mixing.
- Prepare the dressing and combine: In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy. Add the cooled potatoes to the dressing and gently stir to evenly coat all the pieces without breaking them apart.
- Add cheese, bacon, and herbs: Fold in the shredded cheddar cheese, crumbled cooked bacon, chopped green onions, and fresh chives if using. Mix gently to combine all ingredients thoroughly.
- Chill before serving: Cover the potato salad and refrigerate it for at least one hour to allow the flavors to meld. Just before serving, give it a final gentle stir to refresh the salad.
Notes
- Add chopped dill pickles or a splash of pickle juice for extra tanginess.
- Use Greek yogurt in place of sour cream for a lighter version.
- This potato salad is best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
