Loaded Potato Salad Recipe (Easy BBQ Side Dish)
This Loaded Potato Salad is packed with all the flavors you love in a loaded baked potato! Tender potatoes are tossed with crispy bacon, shredded cheese, green onions, and a creamy dressing for the ultimate crowd-pleasing side dish. Perfect for barbecues, picnics, potlucks, and family gatherings, this easy recipe is rich, flavorful, and always a hit.
Equipment
- Large pot (for boiling potatoes)
- Frying pan (for bacon)
- Mixing bowls
- Wooden spoon or spatula
- Serving bowl
Ingredients
- 3 pounds Yukon Gold or red potatoes
- 8 oz sour cream
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 4 green onions, chopped
- Salt and pepper to taste
Instructions
- Cook Potatoes: Boil potatoes until tender but firm. Drain and cool slightly.
- Cook Bacon: Fry until crisp, drain, and crumble.
- Make Dressing: Mix sour cream, mayonnaise, mustard, salt, and pepper in a bowl.
- Combine: Toss potatoes with dressing. Add bacon, cheese, and green onions. Mix gently.
- Chill: Cover and refrigerate for at least 1 hour.
- Serve: Garnish with extra bacon, cheese, and green onions before serving.
Notes
- Use waxy potatoes (Yukon Gold or red) for the best texture.
- Chill time is essential—flavors meld beautifully.
- Swap sour cream with Greek yogurt for a lighter version.
- Store leftovers in the fridge for 3–4 days.
- Not freezer-friendly—dairy dressing separates.
- Customize with ranch dressing, BBQ sauce, or jalapeños for a spicy kick.