Potato salad is a timeless classic that never goes out of style, and this loaded version takes it to the next level! Creamy, flavorful, and packed with delicious toppings, it’s perfect for picnics, barbecues, or just a hearty side dish.
This recipe has a special place in my heart — it was inspired by family cookouts where everyone loved customizing their own potato salad bowl with all the fixings.
Over time, I perfected this loaded version to combine creamy potatoes with crispy bacon, sharp cheddar, fresh green onions, and tangy dressing for the ultimate crowd-pleaser.
Why you’ll love this
- Rich and creamy texture that melts in your mouth
- Loaded with toppings like bacon, cheese, and green onions for extra flavor
- Easy to prep ahead and perfect for gatherings
- Versatile — pairs well with almost any main dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cuisines: American, Picnic, BBQ
Servings: 6-8
Estimated Cost: $10-$12
Equipment:
- Large pot for boiling potatoes
- Mixing bowl
- Knife and cutting board
- Spoon or spatula for mixing
Ingredients
- 3 pounds red or Yukon gold potatoes, diced
- 6 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 4 green onions, sliced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Step-by-Step Instructions
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but still firm, about 15 minutes. Drain and let cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes to the dressing and gently toss to coat evenly.
- Fold in crumbled bacon, shredded cheddar cheese, and sliced green onions. Mix gently to combine.
- Chill the potato salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Garnish with extra green onions or parsley if desired, then serve and enjoy!
Nutrition Facts
(Per serving, approx.)
- Calories: 320
- Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 450mg
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
Tips for Success
- Use waxy potatoes like red or Yukon gold for a creamy but firm texture.
- Don’t overcook potatoes; they should hold their shape well.
- Prepare the salad a few hours ahead to let flavors blend perfectly.
- Customize by adding chopped celery or pickles for crunch.
Loaded Potato Salad
Ingredients
- 3 pounds red or Yukon gold potatoes diced
- 6 slices bacon cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 4 green onions sliced
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but still firm, about 15 minutes. Drain and let cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes to the dressing and gently toss to coat evenly.
- Fold in crumbled bacon, shredded cheddar cheese, and sliced green onions. Mix gently to combine.
- Chill the potato salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Garnish with extra green onions or parsley if desired, then serve and enjoy!
Notes
- Use waxy potatoes like red or Yukon gold for a creamy but firm texture.
- Don’t overcook potatoes; they should hold their shape well.
- Prepare the salad a few hours ahead to let flavors blend perfectly.
- Customize by adding chopped celery or pickles for crunch.
Common Questions
Can I make this potato salad vegan?
Yes! Substitute mayonnaise and sour cream with vegan alternatives and skip the bacon or use plant-based bacon bits.
How long does loaded potato salad last?
Stored in an airtight container in the fridge, it keeps well for 3-4 days.
Can I use other types of potatoes?
Yes, but avoid starchy potatoes like russets as they can become mushy.
Can I add eggs?
Absolutely! Hard-boiled eggs are a classic addition that works beautifully here.
Wishing you delicious moments with every bite of this loaded potato salad!
Enjoy sharing it with friends and family at your next gathering.
