With ingredients like bacon, cheddar cheese, sour cream, and chives this Loaded Potato Salad recipe is a fun twist on a classic side dish. Creamy, tangy, and savory, this is one side salad you won’t be able to get enough of!
Easy Loaded Potato Salad Recipe
This loaded potato salad recipe takes the best components of two of my all-time favorite side dishes, loaded baked potatoes and creamy potato salad, and turns them into one irresistible dish.
I cannot actually describe how much I love this recipe. I mean…with bacon and cheddar cheese, what’s NOT to love?!
Looking for more potato salad recipes? Don’t miss my dill pickle potato salad and deviled egg potato salad recipes!
Watch How It’s Made
Why You’ll Love This Salad
I make this loaded potato salad on repeat all summer long. Here’s why.
- So easy! Boil the potatoes, cook the bacon, and then combine everything together. Easy peasy!
- Great for making ahead. I like to make this salad the night before I plan to eat it. It’s good right away but if you give the flavors time to meld…even better!
- A hit at potlucks. I almost always take this loaded potato salad to summer potlucks and picnics and when I do, it’s one of the first things to disappear.
What You’ll Need
Here’s a rundown of the ingredients needed for this potato salad. If you want a printable list, just scroll down to the recipe card below.
- Potatoes – I’m partial to yellow baby potatoes for this recipe. Yukon Gold will also work.
- Sour cream & mayo – The creamy base of the dressing.
- Cheddar cheese
- Spices – Garlic powder, onion powder, salt, and pepper.
- Bacon – Chopped or crumbled. I like to use my air fryer bacon for this recipe.
- Chives & parsley – Garnishes for color & flavor.
How To Make Loaded Potato Salad
This recipe comes together in a few easy steps. Just remember that the potatoes need to cool first! You can find printable instructions in the recipe card below.
- Cook the potatoes. Cook the potatoes in boiling water until tender. Drain and rinse with cold water. Let cool to room temperature.
- Make the dressing. Combine the sour cream, mayo, and seasonings.
- Combine the ingredients. Toss the cooled potatoes with the dressing then stir in the cheese, bacon, and chives. Add more salt and pepper to taste.
- Chill. Chill for an hour then enjoy.
Tips & Variations
Here are a few things I found helpful to keep in mind when making this loaded potato salad.
- Don’t overcook the potatoes. Since I used baby potatoes and cut them up, they cooked super quickly! You want the potatoes to be fork tender but not mushy.
- Cool everything first. Cool both the bacon and the potatoes to room temperature before proceeding with the recipe.
- Chill overnight. An hour of chill time is the minimum I suggest but overnight is best. It gives the dressing time to absorb into the potatoes and the flavor is even better!
- Add more veggies. Celery, bell peppers, and onions all add texture and flavor to potato salad.
Serving Suggestions
I promise you, if you bring this loaded potato salad to a potluck it will be one of the first things to disappear! I quickly learned that I should just make extra if I want to eat any myself.
A few of my favorite dishes to serve this with include cheeseburger sliders, bacon wrapped avocado burger bombs, chicken skewers, and steak.
Proper Storage
Store any leftover loaded potato salad in the fridge for 3-5 days. It should either be covered with plastic wrap or transferred to an airtight container.
More Salad Recipes To Try
Loaded Potato Salad
Ingredients
- 3 lbs yellow baby potatoes washed and diced into bite-size pieces
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1 cup cheddar cheese shredded
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 8 cooked bacon sliced chopped or crumbled
- 3 Tbsp chives fresh chopped
- 2 Tbsp parsley fresh chopped for garnish
Instructions
- Add potatoes to a large pot of salted boiling water over medium-high heat, reduce to a simmer and cook until tender, about 10 minutes.
- Drain and rinse potatoes under cold water, and set potatoes aside to cool to room temperature.
- While the potatoes are cooling, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a medium-sized mixing bowl.
- Toss the cooled potatoes with the sour cream mixture until evenly coated.
- Stir in the shredded cheddar cheese, chopped bacon, and fresh chives until evenly combined.
- Adjust salt and pepper to taste, and garnish with fresh parsley. Chill in the refrigerator for an hour before serving. Enjoy!
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2 comments on “Loaded Potato Salad”
Can’t wait to try this with cauliflower
I haven’t made this, not yet! I know It’s going to be delicious with all the ingredients I see that goes into It. I am looking forward to making It soon!! Thank you!!