Introduction

Loaded Potato Salad is a creamy, flavorful side dish perfect for summer barbecues or family dinners. This recipe combines tender baby potatoes with tangy sour cream, crunchy bacon, and sharp cheddar for a crowd-pleasing classic.

The image shows a clear glass bowl filled with cut red-skinned potatoes covered in a creamy white dressing. On top of the potatoes, there are several layers visible: bright orange shredded cheddar cheese scattered evenly, small crispy reddish-brown bacon pieces, and finely chopped green chives sprinkled all over. The potato pieces have a rough texture with some skin showing, and the creamy dressing gives a smooth contrast. A wooden spoon rests inside the bowl, slightly mixing the salad. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds baby potatoes (red and yellow for vibrant color and flavor)
1 cup sour cream (for creaminess and tanginess)
1/2 cup mayonnaise (adds richness; substitute with Greek yogurt for a lighter option)
1 cup shredded cheddar cheese (for that classic loaded flavor)
4 slices of crispy bacon (cooked and crumbled for a smoky crunch)
1/2 cup green onions (chopped for freshness and color)
Salt and pepper to taste (essential for enhancing flavors)

Instructions

Step 1: Wash the baby potatoes and place them in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender.
Step 2: While the potatoes cook, whisk together the sour cream, mayonnaise, salt, and pepper in a bowl to make the dressing.
Step 3: Drain the cooked potatoes and let them cool. Once cool, cut them into halves or quarters depending on their size.
Step 4: Add the potatoes to the dressing along with shredded cheddar cheese, crispy bacon, and chopped green onions. Gently fold everything together to combine.
Step 5: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

You can substitute mayonnaise with Greek yogurt for a healthier twist without compromising creaminess.
Add chopped fresh herbs like dill or parsley for extra freshness and color.
For a spicy kick, mix in a dash of smoked paprika or a few chopped jalapeños.
Use smoked cheddar to enhance the smoky flavor from the bacon.

Storage

Store the loaded potato salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, give it a gentle stir and add a little extra fresh green onions or cheese if desired. Serve chilled or at room temperature.

How to Serve

The image shows a clear glass bowl filled with a potato salad that has three visible layers. The bottom layer consists of halved red-skinned potatoes with creamy white dressing coating their skin and flesh, giving a slightly rough texture. The middle layer has a generous amount of shredded yellow cheddar cheese scattered across the potatoes. The top layer is a mix of crispy dark reddish-brown bacon bits and finely chopped fresh green chives sprinkled evenly over the cheese. There is also a light dusting of black pepper adding small dark flecks. A wooden spoon with a smooth texture is partially inserted into the bowl from the right side, stirring the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, it’s best to prepare the salad a few hours in advance or the night before so the flavors have time to meld. Just keep it refrigerated until serving.

What can I use if I don’t have baby potatoes?

You can use regular potatoes cut into bite-sized pieces. Yukon Gold or red potatoes work well; just adjust boiling time to ensure they’re tender but not mushy.

Loaded Potato Salad Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

This Loaded Potato Salad is a creamy, tangy, and flavorful dish featuring tender baby potatoes mixed with a rich sour cream and mayonnaise dressing, shredded cheddar cheese, crispy bacon, and fresh green onions. Perfect for picnics, barbecues, or as a hearty side dish, it combines vibrant colors and textures for a crowd-pleasing classic.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: American

Ingredients

Scale

Main Ingredients:

2 pounds baby potatoes (red and yellow for vibrant color and flavor)
1 cup sour cream (for creaminess and tanginess)
1/2 cup mayonnaise (adds richness; can substitute with Greek yogurt for a lighter option)
1 cup shredded cheddar cheese (for classic loaded flavor)
4 slices of crispy bacon, cooked and crumbled (for smoky crunch)
1/2 cup green onions, chopped (for freshness and color)
Salt and pepper to taste (essential for enhancing flavors)

Instructions

Boil the Potatoes: Wash and place the baby potatoes in a pot, cover them with water, add salt, and boil for 15-20 minutes until they are fork-tender. This ensures the potatoes are cooked through but still hold their shape.
Prepare the Dressing: In a bowl, whisk together the sour cream, mayonnaise, salt, and pepper. This creamy dressing provides tanginess and richness to the potato salad.
Combine Ingredients: Drain the potatoes and allow them to cool slightly. Cut each potato into halves or quarters depending on size. Add the potatoes into the dressing bowl along with the shredded cheddar cheese, crumbled bacon, and chopped green onions. Gently fold all the ingredients together to evenly coat without mashing the potatoes.
Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes before serving. This chilling step allows the flavors to meld and the salad to firm up for a refreshing taste.

Notes

For a lighter version, substitute mayonnaise with Greek yogurt.
Add a splash of apple cider vinegar or lemon juice to the dressing for extra tanginess if desired.
The salad can be made a day in advance and stored covered in the refrigerator.
Use red potatoes for a firm texture and yellow potatoes for creaminess.
Make sure bacon is crispy for the best texture contrast.
Adjust salt and pepper to taste, especially if bacon adds saltiness.

Keywords: Loaded Potato Salad, Potato Salad with Bacon, Creamy Potato Salad, Picnic Recipe, Barbecue Side Dish, Baby Potatoes, Cheddar Cheese Potato Salad