This loaded potato salad is a fun twist on the classic dish! It combines creamy potatoes, crispy bacon, cheese, and green onions for a yummy flavor explosion.
You can’t go wrong with this salad at picnics or barbecues. I love adding a scoop of sour cream on top because, honestly, who doesn’t love extra creaminess? 😋
Making it is super simple—just boil the potatoes, mix everything up, and chill! It’s a great side dish that everyone will enjoy, and it always gets smiles at the table.
Key Ingredients & Substitutions
Red Potatoes: These have a creamy texture and hold their shape well in salads. If unavailable, try Yukon Gold potatoes for a similar experience, or even sweet potatoes for a unique twist.
Bacon: Crispy bacon adds great flavor. You can swap it with turkey bacon for a lighter option, or leave it out entirely for a vegetarian version. Some love adding smoked paprika to mimic that smoky flavor.
Mayonnaise & Sour Cream: These two create the creamy base. If you’re looking for a lighter choice, Greek yogurt is a fantastic substitute for sour cream. You could also make a vegan version using plant-based mayo and yogurt.
Dijon Mustard: It adds a nice tang. If you don’t have it, yellow mustard works too, though it will alter the taste a bit. For a spicy kick, try adding some horseradish instead!
Fresh Chives: They add a fresh oniony flavor. If chives aren’t on hand, finely chopped green onions or parsley can work, too. I personally love the pop of flavor chives provide!
How Do I Cook the Potatoes Perfectly?
Cooking the potatoes properly is key to a great potato salad. You want them tender but not mushy. Here’s a quick guide:
- Start by placing the halved or quartered potatoes in a pot and cover them with water. Add a good amount of salt to the water for flavor.
- Bring the water to a boil, then reduce to a gentle boil to avoid breaking the potatoes. Check with a fork after about 12 minutes.
- Once tender, drain the potatoes and let them cool slightly. This helps them absorb the dressing better.
Taking a little extra time here for cooking will make a big difference in the final salad!
How to Make Loaded Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby red potatoes, halved or quartered
- 6 slices bacon
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh chives (plus extra for garnish)
- Optional: ¼ cup finely chopped red onion or green onion
How Much Time Will You Need?
This Loaded Potato Salad takes about 30 minutes to prepare, plus at least 1 hour for chilling in the refrigerator. So, set aside a little time to cook the potatoes, mix everything together, and allow those delicious flavors to meld in the fridge!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved or quartered baby potatoes in a large pot. Cover them with salted water, then bring it to a boil. Cook the potatoes for about 12 to 15 minutes, or until they’re tender when you poke them with a fork. Once done, drain the potatoes and let them cool slightly.
2. Prepare the Bacon:
While the potatoes are cooking, heat a skillet over medium heat and add the bacon. Cook it until crispy, which usually takes about 5 to 7 minutes. Once it’s crispy, transfer the bacon to a paper towel-lined plate to drain and cool. Once cool, crumble the bacon into small pieces.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Use a whisk to mix everything together until it’s smooth and well combined.
4. Combine the Ingredients:
Now, add the warm potatoes to the bowl with the dressing. Gently toss the potatoes in the dressing to coat them all evenly.
5. Add Cheese and Chives:
Next, stir in the shredded cheddar cheese, crumbled bacon (but save a bit for garnish!), and the chopped chives. If you’re adding the optional red or green onion, toss that in now too for a little extra flavor.
6. Adjust Seasoning:
Give your potato salad a taste and add more salt and pepper if needed. Just adjust it to your preference!
7. Chill the Salad:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 1 hour to help the flavors blend together beautifully.
8. Serve and Enjoy:
Before you serve the salad, sprinkle some extra shredded cheddar cheese, crumbled bacon, and fresh chopped chives on top for a lovely garnish. Now, dig in and enjoy this creamy, flavorful Loaded Potato Salad! It’s just like having a loaded baked potato in a bowl!
Can I Use Other Types of Potatoes?
Absolutely! While baby red potatoes are ideal for their creamy texture, you can substitute them with Yukon Gold or even sweet potatoes for a different flavor. Just ensure they’re cut into similar-sized pieces for even cooking.
How Can I Make This Potato Salad Lighter?
To lighten up this recipe, you can substitute the mayonnaise with Greek yogurt or use half mayo and half yogurt. You can also reduce the amount of bacon or switch to turkey bacon for a healthier option.
Can I Make This Potato Salad in Advance?
Yes! This potato salad actually tastes better after chilling in the fridge for a few hours or even overnight, as it allows the flavors to meld together. Just make sure to keep it covered in the refrigerator to maintain freshness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To keep it fresh, avoid letting it sit out at room temperature for too long. When ready to eat, you can enjoy it cold or gently reheat it, though it’s best served chilled!
