If you’ve ever stood in front of a buffet table and found yourself making a beeline for the potato salad, friend—you’re my kind of people. This Loaded Potato Salad is everything you love about a loaded baked potato—cheddar cheese, smoky bacon, green onions, sour cream—all tossed into a creamy, tangy, bite-sized potato dish that’s just begging to be the star of your next cookout.
When I was growing up on the farm in Texas, potato salad was a “non-negotiable” at family gatherings. My grandmother’s version was always simple, but as soon as I learned the magic of loading it up with bacon and cheese, well… let’s just say the bowl started coming back empty every single time.
So whether you’re packing a picnic, prepping for game day, or just need a side that screams comfort food, this is the recipe for you.
Table of Contents
Why You’ll Love This Loaded Potato Salad
- Quick to make: only 35 minutes from start to finish.
- Crowd-pleaser: bacon and cheese guarantee no leftovers.
- Customizable: swap in Greek yogurt for a lighter twist.
- Perfect for gatherings: holds up well at parties and picnics.
What Does Loaded Potato Salad Taste Like?
Imagine the warm, hearty bite of a baked potato topped with sour cream, cheddar, and bacon—but chilled, creamy, and ready-to-scoop with a spoon. Each bite is tangy, smoky, cheesy, and satisfying. It’s indulgent without being heavy, and refreshing enough for a hot summer afternoon.
Ingredients You’ll Need for Loaded Potato Salad
When it comes to making the best Loaded Potato Salad, the magic really comes down to fresh, flavorful ingredients. Each one brings something special to the table—whether it’s creaminess, crunch, or that smoky punch everyone loves. Here’s exactly what you’ll need:
- 2 pounds of baby potatoes – I like using a mix of red and yellow baby potatoes. They not only add vibrant color to your dish, but they also hold their shape beautifully after boiling. Their natural sweetness balances perfectly with the savory dressing. (If you’re curious about fun ways to use colorful produce with kids, check out my Kids’ Pasta Salad Recipe—another family favorite.)
- 1 cup sour cream – This is what gives our Loaded Potato Salad its tangy creaminess. It mimics the flavor of a baked potato topped with sour cream. If you prefer a little extra zing, go for full-fat sour cream.
- 1/2 cup mayonnaise – The mayo adds body and richness to the dressing, helping everything cling to those tender potato bites. Want to lighten things up? Swap with Greek yogurt for a healthier twist.
- 1 cup shredded cheddar cheese – A true loaded potato isn’t complete without melty cheddar. Here, it adds a sharp, cheesy flavor that makes this salad irresistible. You can use sharp cheddar for a bolder bite or mild cheddar if you like it smoother.
- 4 slices of crispy bacon – Cooked and crumbled, the bacon brings smoky crunch to every bite. You can even make a few extra slices, because trust me, “quality control” is real—you’ll want to sneak a piece while cooking.
- 1/2 cup chopped green onions – They bring freshness, color, and just the right amount of mild onion flavor to cut through the richness. If you want extra brightness, use both the white and green parts.
- Salt and freshly cracked black pepper – Don’t underestimate these two. They’re essential for making all the other ingredients shine. Taste as you go, since potatoes soak up seasoning.
How to Make Loaded Potato Salad (Step by Step)
Making Loaded Potato Salad at home is surprisingly simple, but taking a little extra care at each step ensures your dish turns out creamy, flavorful, and picnic-ready. Let’s walk through it together:
Step 1: Boil the Potatoes
Wash your baby potatoes well to remove any dirt. Place them in a large pot and cover with cold water, making sure the water is at least an inch above the potatoes. Add a generous pinch of salt to the pot—this helps season the potatoes from the inside out. Bring the water to a gentle boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Pro Tip: Don’t overcook the potatoes. You want them tender but not falling apart, so they keep their shape when mixed with the dressing.
Step 2: Prepare the Dressing
While the potatoes are cooking, grab a large mixing bowl. Whisk together sour cream, mayonnaise, salt, and freshly cracked black pepper until the mixture is smooth and creamy. This dressing is what gives your Loaded Potato Salad that signature tangy, velvety bite.
If you’re a fan of lighter dressings, try swapping half the mayo for Greek yogurt. I often do this for weeknight meals—it makes the salad taste fresh without losing that indulgent feel. (For another light but satisfying dish, peek at my Frozen Yogurt Banana Pops—they’re a fun treat after a summer BBQ!)
Step 3: Drain, Cool, and Cut the Potatoes
Once the potatoes are cooked, drain them immediately and let them cool slightly. Cooling prevents the dressing from turning runny. When they’re just cool enough to handle, cut the potatoes into halves or quarters, depending on their size.
Kitchen Hack: Leave the skins on! Baby potatoes have thin, tender skins that add color, texture, and extra nutrients to your Loaded Potato Salad.
Step 4: Combine the Ingredients
Now comes the fun part. Add the warm (but not hot) potato chunks to your dressing. Gently fold everything together with a spatula—be careful not to mash the potatoes. Once coated, sprinkle in the shredded cheddar cheese, crumbled bacon, and chopped green onions.
Every bite should have a little of everything: creamy dressing, smoky bacon, tangy cheddar, and fresh onion. That’s what makes Loaded Potato Salad so irresistible!
Step 5: Chill Before Serving
Cover the bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 30 minutes before serving. This step is key—it allows the flavors to meld and the potatoes to soak up that dreamy dressing.
Bonus Tip: If you’re making this for a big cookout or holiday, you can prep it the night before. Just hold off on adding the bacon until right before serving so it stays nice and crispy.
Step 6: Serve and Enjoy
When you’re ready to serve, give the salad a gentle stir and, if you’d like, top with an extra sprinkle of cheese, bacon crumbles, or fresh green onions for presentation. Place it on your table, and watch how quickly it disappears!
Loaded with all the best flavors, this dish is guaranteed to become your go-to side for summer BBQs, potlucks, or even a cozy family dinner.
Tips and Tricks for Perfect Loaded Potato Salad
- Don’t overboil the potatoes—they should be fork-tender, not mushy.
- Chill time matters! Even 30 minutes makes the flavors more pronounced.
- Add a sprinkle of smoked paprika or fresh chives for a fun twist.
- Making ahead? Prepare everything but add bacon right before serving to keep it crisp.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Stir gently before serving. (Spoiler: there probably won’t be leftovers!)
FAQs
Can I make Loaded Potato Salad the day before?
Absolutely. It tastes even better after the flavors mingle overnight.
Can I use regular russet potatoes instead of baby potatoes?
Yes, just peel and cube them before boiling. Baby potatoes save you a step and look pretty in the bowl.
How do I make it lighter?
Swap half the mayo with Greek yogurt and use turkey bacon for a lighter option.
Conclusion
There you have it—my go-to Loaded Potato Salad recipe. It’s creamy, tangy, smoky, and downright irresistible. Whether you’re taking it to a summer BBQ or making a batch for your family dinner, it’s the kind of side dish that disappears before you can blink.
If you love fun, family-friendly recipes like this, check out my Kids’ Pasta Salad recipe—another crowd-pleaser that’s perfect for warm-weather gatherings.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Loaded Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy, cheesy, and packed with crispy bacon, this Loaded Potato Salad is the ultimate side dish for cookouts, potlucks, or weeknight dinners.
Ingredients
2 pounds baby potatoes (red or yellow), washed
1 cup sour cream
½ cup mayonnaise (or Greek yogurt)
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
½ cup chopped green onions
Salt, to taste
Freshly cracked black pepper, to taste
Instructions
1. Place baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15–20 minutes until fork-tender.
2. While potatoes cook, whisk together sour cream, mayonnaise, salt, and black pepper in a large bowl until smooth.
3. Drain the potatoes and let them cool slightly. Once cool enough to handle, cut into halves or quarters depending on size.
4. Add the warm potato chunks to the bowl with the dressing and gently fold to coat.
5. Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions. Mix until evenly combined.
6. Cover and refrigerate for at least 30 minutes to let flavors meld.
7. Before serving, stir gently and top with extra cheese, bacon, or green onions if desired.
Notes
For best texture, avoid overcooking the potatoes and let them cool slightly before mixing. Prep ahead of time and add bacon just before serving to keep it crispy. Great for BBQs, picnics, or as a hearty side dish year-round.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: loaded potato salad, BBQ side, cheesy potato salad, bacon potato salad, picnic recipe
