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Loaded Potato Salad Recipe

This Loaded Potato Salad is everything you love about a baked potato—creamy, tangy, cheesy, and smoky—turned into the ultimate crowd-pleasing side dish. Packed with tender potatoes, crispy bacon, sharp cheddar, scallions, and a zippy mayo-sour cream dressing, it’s perfect for BBQs, potlucks, and weeknight dinners. Easy to prep ahead, endlessly customizable, and seriously addictive.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 40 minutes
Course Main Dish (light), Side Dish
Cuisine American, BBQ-Friendly, Southern-Inspired
Servings 8 (¾ cup per person as a side, or 1¼ cups as a main)
Calories 320 kcal

Equipment

  • Large pot for boiling or steaming potatoes
  • Colander
  • Large mixing bowl
  • Whisk
  • Spatula
  • Knife + cutting board
  • Measuring cups & spoons

Ingredients
  

For the Salad:

  • 2½ pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • 1 tablespoon apple cider vinegar (for boiling water)
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 3 scallions or ¼ cup chopped chives
  • 2 tablespoons chopped dill or parsley (optional)

For the Dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle juice or more vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon celery seed
  • ½ teaspoon smoked paprika (optional)
  • 1–2 teaspoons sugar or honey (optional, to taste)
  • Salt and freshly ground black pepper, to taste

Instructions
 

Cook the Potatoes

  • Place chopped potatoes in a large pot, cover with cold water, and add a splash of vinegar and salt.
  • Bring to a boil, reduce to a simmer, and cook for 10–15 minutes, or until fork-tender but not mushy.
  • Drain and rinse with cool water or plunge into an ice bath. Pat dry with paper towels.

Make the Dressing

  • In a large mixing bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, and all seasonings.
  • Taste and adjust for tang, sweetness, and salt.

Combine and Mix

  • Add slightly warm potatoes to the dressing and gently fold to coat.
  • Stir in half the bacon, cheese, and herbs.
  • Reserve the other half of toppings for garnish.

Chill & Serve

  • Cover and refrigerate for at least 1–2 hours for flavors to meld.
  • Before serving, let sit at room temp for 15 minutes. Garnish with remaining bacon, cheese, scallions, and herbs.

Notes

  • Potato types: Yukon Gold = creamy, Red = sturdy with nice skin
  • Make-ahead: Prep dressing and cook potatoes up to 1 day early
  • Lighter version: Use all Greek yogurt or reduce bacon/cheese
  • Add-ins: jalapeños, pickles, blue cheese, peas, or cucumber
  • Presentation tip: Serve in a bread bowl or rustic skillet
  • Leftovers: Refresh with a spoonful of mayo or splash of vinegar before serving again
Keyword BBQ side, best potato salad with bacon, creamy potato salad, easy potato salad recipe, loaded potato salad, make-ahead potato salad, summer picnic potato salad, tangy potato salad