You know, every picnic table needs a reliable potato salad, but sometimes the classic just needs a little *oomph*, right? Forget those watery, bland versions you see sitting sadly under the sun. I’m talking about taking that simple side dish and giving it the five-star treatment. That’s exactly what happened the first time I experimented with piling on the good stuff—crispy bacon, sharp cheddar, and lots of fresh chives. Trust me, when you switch to this **Loaded Potato Salad**, people stop eating everything else and just ask for seconds of this scoop!
It’s rich, it’s satisfying, and it tastes like the best parts of a baked potato happily married a creamy potato salad. I finally nailed the balance of tang from the sour cream and mustard with that salty bacon crunch. Once you try this version, you won’t go back to the basic recipe, I promise!
Why This Loaded Potato Salad Recipe Stands Out
So many potato salads are just… fine. Boring, even! But this one? This is the one that disappears first at any potluck. I developed it because I wanted that comforting texture of a great classic potato salad but with major flavor upgrades. It’s basically a party in a bowl.
- The richness from the bacon and sharp cheddar is non-negotiable; it adds incredible depth!
- It’s unbelievably fantastic when made a day ahead, letting those bacon flavors really sink into the potatoes.
- Honestly, it’s so hearty, it feels more like a main dish than just a side. Everyone always asks for the recipe!
Ingredients You Need for the Best Loaded Potato Salad
Okay, ingredient list time! Don’t panic about the length; most of this is just the fun mix-ins that make this the ultimate loaded potato salad. I always lay everything out first—mise en place, as they say on TV, but I just call it “making sure I don’t forget the bacon topping!”
You absolutely need:
- 3 lbs potatoes, peeled and cubed. Don’t skimp on the quantity!
- 6 slices bacon, cooked and crumbled. Make sure it’s crispy!
- 1 cup mayonnaise. (Use the good stuff, seriously.)
- 1/2 cup sour cream for that essential tanginess.
- 1/4 cup yellow mustard—it adds a necessary little bite.
- 1/2 cup chopped celery and 1/2 cup chopped red onion for crunch.
- 1 cup shredded cheddar cheese, plus more for garnish.
- 4 green onions, sliced—we use both for mixing and topping.
- 2 hard-boiled eggs, chopped up nice and small.
- A splash of flavor: 1 tablespoon white vinegar.
- Salt and pepper to taste—don’t be shy with seasoning!
Step-by-Step Instructions for Perfect Loaded Potato Salad
Getting this **Loaded Potato Salad** right is all about managing textures, which means we have to handle the potatoes perfectly first. Don’t think you can just rush this part; they need to be cooked through but still hold their shape. You’ll find the full method laid out here, but listen closely, because a few touches make all the difference!
Cooking and Cooling the Potatoes
First things first: get those cubed potatoes into a big pot. Cover them with water, add a pinch of salt—it seasons them from the inside out! Bring that to a boil and let them go for about 15 to 20 minutes until they are tender when poked. Now, here’s my big kitchen secret: drain them really, really well. Too much water equals a soggy salad! Let them cool down just a bit so you don’t scramble the eggs when you mix everything later. You can check out more potato tips over at the classic potato salad recipe page if you want to see my general potato boiling rules!
Preparing the Creamy Dressing Base
While those potatoes are cooling off, it’s dressing time! Grab a large bowl—I mean *large*, because we’re mixing a lot of awesomeness in here. Whisk together the mayonnaise, sour cream, mustard, and that little bit of white vinegar until it looks totally smooth. You want a creamy, uniform base before anything else hits the bowl. This is the flavor glue for your whole salad, so make sure it’s emulsified just right.
Assembling Your Loaded Potato Salad
Time for the fun part! Add the slightly cooled potatoes right into that dressing. Now, toss in all your crunchy bits: the crumbled bacon, the celery, the red onion, those chopped eggs, and about half of your shredded cheese and green onions. I use a big rubber spatula here because you have to be gentle! We are folding, not stirring like crazy. We want defined chunks of potato, not mashed potatoes—you need that satisfying bite!
Chilling and Finishing Touches
Once everything is coated, stir in your salt and pepper—taste as you go! Then, cover the bowl tightly. This is critical: you absolutely must refrigerate this for at least 2 hours. Four hours is even better; trust me, the bacon flavor soaks in beautifully overnight. Right before you take it out to the party, top it off with the rest of that sharp cheddar and the fresh green onions. That final pop of color makes it look amazing!
Tips for Making the Ultimate Loaded Potato Salad
You know how I keep telling you that time is your secret ingredient? Well, it’s especially true for this amazing potato salad. If you can possibly wait—and this is my biggest tip for flavor payoff—let this sit in the fridge for 4 hours, or honestly, overnight. The bacon fat mellows out just a tiny bit, and the vinegar dressing really sinks into every piece of potato. It’s a completely different, better salad the next day!
Also, I know some folks are watching their fat intake, and I totally get that. If you want to lighten things up slightly without sacrificing too much creaminess, try substituting some of that mayonnaise with plain Greek yogurt. Check out how I use it in my cowboy pasta salad recipe for an idea! It adds a nice little tang, too. Just swap about half the mayo quantity to start. Don’t change anything else; those crispy, savory toppings are what make this dish!
Variations for Your Loaded Potato Salad
While this recipe is practically perfect as is (because bacon and cheese fix everything, obviously), I always encourage people to play around a little bit! This is your go-to **Loaded Potato Salad**, but you can easily make it your own signature bowl. I love experimenting when I’m making a big batch for a crowd.
A couple of easy swaps that really elevate the flavor profile?
- If you want more smokiness, stir in about a half teaspoon of smoked paprika right when you’re mixing the dressing. It gives everything a hint of BBQ flavor!
- Switch out half the cheddar for Monterey Jack or pepper jack if you like a slightly milder cheese or want a tiny kick.
- For extra texture and tang, toss in a quarter cup of sweet pickle relish along with the celery and onions. Just remember to drain it well first!
These little tweaks keep things fresh even when you’re serving this crowd-pleaser every summer. For more fun side dish makeovers, you should peek at my tips for my cowboy pasta salad, too!
Serving Suggestions for Loaded Potato Salad
This isn’t just a side dish; it’s practically the star of the show! Because this **Loaded Potato Salad** is so rich with bacon and cheese, it really needs something simple to balance it out. It pairs absolutely perfectly with anything smoky coming off the grill. Think about piling a scoop right next to some juicy grilled chicken or a perfect steak.
If you’re planning a big cookout, this is fantastic alongside pulled pork—check out my recipe for those amazing BBQ pulled pork sliders! It’s also great just heaped on the plate next to a simple veggie burger when you want something hearty. It’s versatile, but honestly, if it came from the grill, it’s a match made in heaven!
Storage and Reheating Instructions for Loaded Potato Salad
Because mayonnaise and sour cream are the backbone of this beautiful **Loaded Potato Salad**, we have to be smart about storage. You can definitely make this ahead; it’s fantastic cold straight from the fridge the next day! Keep it covered tightly in an airtight container.
It lasts beautifully for about 3 to 4 days in the refrigerator. Now, here’s the important part: please don’t try to reheat it! Warming up salads based on mayo and sour cream just results in a separated, weird mess. This is meant to be served chilled, just like you’d want a super flavorful, creamy side at a summer picnic. If it sits out at a party, always get it back into the cold within two hours tops. Safety first, even with bacon!
Frequently Asked Questions About Loaded Potato Salad
I always get questions whenever I bring this **Loaded Potato Salad** to a gathering! It’s a little different from the run-of-the-mill versions, so people want to know the tricks. Here are the top three things folks ask me all the time!
What type of potato is best for this recipe?
This is a big one! For a salad that needs to hold its shape but still absorb all that creamy dressing, you really want a waxy potato. I stick with Yukon Golds, honestly. They stay firm but still get creamy when cooked. Avoid the starchy Russets if you can, especially since we’re aiming for a hearty salad, not something that crumbles apart when you fold in the bacon. If you want to read more about potato perfection, I covered my absolute favorites in my classic potato salad post!
Can I make this vegan or vegetarian?
Well, the vegetarian part is easy—just skip the bacon! But if you’re going fully vegan, you’ll have to rebuild a few layers. You’d need to swap the mayonnaise and sour cream for vegan alternatives, which are getting so good these days! The biggest challenge is the bacon and egg. Look for smoked mushrooms or seasoned tempeh bits to mimic the bacon flavor, and use a commercial egg replacer or even tofu scramble for that visual texture of the chopped eggs. It won’t be *exactly* the same, but it’ll still be delicious!
How long can this rich potato salad sit out at a picnic?
This is a food safety must-know, especially since we have bacon and dairy in here. Because it’s mayo-based, you need to be strict: don’t let it sit out in the sun or warm temperatures for more than two hours total. If it’s super hot outside—like over 90 degrees—cut that time down to just one hour. I always bring mine in a well-chilled cooler until the absolute last minute before serving to keep everything safe and tasting perfectly cold.
Estimated Nutritional Data for Loaded Potato Salad
Since we’re loading this salad up with cheese and bacon, it definitely packs a punch compared to your standard diet side dish! Keep in mind these numbers are just estimates based on the ingredients listed above, so they can shift depending on how heavy-handed you are with the cheddar or bacon!
- Serving Size: 1 serving
- Calories: 450
- Fat: 35g (That’s where the bacon goodness lives!)
- Protein: 12g
- Carbohydrates: 30g
- Sugar: 4g
It’s meant to be enjoyed as a treat, so don’t sweat the details too much when you’re having fun at a cookout!
Estimated Nutritional Data for Loaded Potato Salad
Since we’re loading this salad up with cheese and bacon, it definitely packs a punch compared to your standard diet side dish! Keep in mind these numbers are just estimates based on the ingredients listed above, so they can shift depending on how heavy-handed you are with the cheddar or bacon!
- Serving Size: 1 serving
- Calories: 450
- Fat: 35g (That’s where the bacon goodness lives!)
- Protein: 12g
- Carbohydrates: 30g
- Sugar: 4g
It’s meant to be enjoyed as a treat, so don’t sweat the details too much when you’re having fun at a cookout!
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Loaded Potato Salad
- Total Time: 40 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich potato salad featuring bacon, cheese, and chives.
Ingredients
- 3 lbs potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1 cup shredded cheddar cheese
- 4 green onions, sliced
- 2 hard-boiled eggs, chopped
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, and vinegar until smooth.
- Add the cooled potatoes, crumbled bacon, celery, red onion, chopped eggs, and half of the shredded cheese and green onions to the dressing.
- Gently fold all ingredients together until evenly coated.
- Stir in the salt and pepper.
- Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, top with the remaining shredded cheese and green onions.
Notes
- For best flavor, let the salad chill for 4 hours or overnight.
- You can substitute Greek yogurt for some of the mayonnaise for a lighter version.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
- Cholesterol: 75
Keywords: potato salad, loaded potato salad, bacon, cheddar cheese, picnic side, summer salad