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