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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

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!

Notes

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.