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Loaded Potato Salad

This Loaded Potato Salad is packed with all the delicious flavors of a fully loaded baked potato including bacon, cheese, sour cream and chives. This creamy potato salad recipe is always the perfect BBQ side dish and a favorite with everyone!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Loaded Potato Salad
Servings: 8 scoops
Author: Jill


  • 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


  • 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!


Store leftovers in an airtight container for up to 3-5 days.
This dish can be made a day in advance.
For a lighter calorie version of this recipe, try substituting the sour cream with nonfat Greek yogurt, and the bacon with turkey bacon.