This loaded potato salad has everything you love about a loaded baked potato in a cold, creamy side dish. Tender red potatoes are tossed with crispy bacon, sharp cheddar, green onions, and a tangy dressing made with mayonnaise and sour cream. It is hearty, rich, and just the kind of side that disappears first at a cookout.
The recipe is simple and forgiving. You boil the potatoes, crisp the bacon, stir together a quick dressing, and fold it all together. A couple of hours in the refrigerator lets the flavors meld, so it is also an easy make-ahead dish for potlucks, picnics, and holiday tables.
Table of Contents
Why This Works
Red potatoes are the right choice because they are waxy and hold their shape after boiling. Instead of turning mushy, the cubes stay tender and distinct, so every bite has some texture. The thin skins stay tender and add color, so there is no need to peel.
The dressing balances rich and tangy. Mayonnaise brings creaminess, sour cream adds a little tang, and yellow mustard and garlic powder give it a savory kick. Sharp cheddar stands up to the dressing better than mild cheese, and the bacon adds salt and crunch.
Letting the potatoes cool for a few minutes before mixing is important. If they go into the dressing piping hot, the mayonnaise can turn oily and the cheese can melt into a greasy layer.
Ingredients
- 3 pounds red potatoes, scrubbed and cut into 3/4 inch cubes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 pound bacon, cooked until crisp and crumbled
- 1/2 cup thinly sliced green onions
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Loaded Potato Salad
1. Prep the potatoes.
Scrub the potatoes under cold water and cut them into even cubes about 3/4 inch wide. Uniform pieces cook at the same speed.
2. Boil until tender.
Place the potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat and simmer for about 15 to 20 minutes, until a fork slides in easily but the cubes still hold their shape.
3. Drain and cool.
Drain the potatoes well and let them cool for at least 10 minutes so they stop steaming.
4. Cook the bacon.
While the potatoes cook, fry the bacon in a skillet over medium heat until crisp. Drain it on a paper towel-lined plate, then crumble it once it is cool.
5. Make the dressing.
In a small bowl, stir together the mayonnaise, sour cream, mustard, garlic powder, salt, and pepper until smooth.
6. Combine.
In a large bowl, gently fold the cooled potatoes with the bacon, cheddar, and green onions. Pour the dressing over the top and mix until everything is coated, being careful not to break the potatoes.
7. Chill.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours so the flavors come together. Taste and adjust the salt and pepper before serving.
How to Serve
Serve this salad cold, topped with extra green onions and a few more bacon crumbles. It is a natural fit next to anything from the grill, including classic homemade hamburgers and juicy pork chops. For a casual crowd, set it alongside tender smoky pulled pork sandwiches or BBQ pulled chicken sandwiches.
How to Store and Reheat
Store the potato salad in an airtight container in the refrigerator for 3 to 4 days. This is a cold dish, so there is no need to reheat it. Stir it before serving, and add a spoonful of mayonnaise or sour cream if it seems dry after chilling.
Because the salad contains mayonnaise, bacon, and cheese, keep it cold until you are ready to serve. Do not leave it out for more than two hours, or only one hour if the weather is above 90 degrees F.
Tips and Variations
For a picnic, set the bowl on a bed of ice and serve it in small batches. The Michigan State University Extension explains that bacteria, not the mayonnaise itself, are the real concern with summer salads, and that the main fix is keeping them out of the temperature danger zone.
To make a lighter version, replace some of the mayonnaise with more sour cream or plain Greek yogurt, and use half the bacon. If you want a vegetarian side, leave the bacon out and add a little smoked paprika for flavor.
Other mix-ins also work well. Try crumbled blue cheese, diced pickles, or a few chopped chives. If you like a sharper tang, add a teaspoon of apple cider vinegar to the dressing.
FAQ
Can I make loaded potato salad the day before?
Yes. It actually tastes better after chilling because the dressing soaks into the potatoes. Add the green onions and a few bacon crumbles on top just before serving so they stay fresh and crisp.
What are the best potatoes for potato salad?
Waxy potatoes like red potatoes or Yukon Golds hold their shape the best. Russets are starchy and tend to fall apart, which gives a mashed texture.
Do I have to peel the potatoes?
No. Red potato skins are thin and tender, and they add color and texture. Scrub them well and leave the skins on.
Why is my potato salad watery?
Potatoes that are still hot or wet when mixed with the dressing release extra moisture. Drain them well, let them steam dry for a few minutes, and cool them before you fold in the dressing.
Can I freeze potato salad?
It is not recommended. Mayonnaise-based dressings separate when frozen and thawed, and the potatoes turn grainy. This salad is best made fresh and eaten within a few days.
Loaded Potato Salad with Bacon and Cheddar
Ingredients
Main Ingredients
- 3 lb red potatoes scrubbed and cut into 3/4 inch cubes
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cup shredded sharp cheddar cheese
- 1 lb bacon cooked crisp and crumbled
- ½ cup green onions thinly sliced
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Scrub the potatoes and cut them into even cubes about 3/4 inch wide.
- Cover the potatoes with cold water, bring to a boil, then simmer for 15 to 20 minutes until tender but still holding their shape.
- Drain the potatoes and let them cool for at least 10 minutes.
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Stir the mayonnaise, sour cream, mustard, garlic powder, salt, and pepper together until smooth.
- Gently fold the cooled potatoes with the bacon, cheddar, and green onions, then pour the dressing over and mix until coated.
- Cover and refrigerate for at least 2 hours before serving.
