There’s something irresistibly comforting about a bowl of Loaded Potato Salad piled high with crispy bacon, sharp cheddar, and a tangy, creamy dressing. When the sun’s shining and you’re gearing up for a backyard cookout or a cozy family gathering, this dish steps into the spotlight like it owns the place—because, honestly, it kind of does. Tender red potatoes, still warm from their brief simmer, soak up a luscious blend of sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Each bite brings a perfect balance of creaminess, zing, and savory crunch that feels like the ultimate summer sidekick. You’ll catch whiffs of fresh parsley and green onions dancing around that hearty cheddar, and every forkful is like a party in your mouth.
I remember the first time I whipped this up for a Memorial Day barbecue. I was a little nervous—what if people thought it was just another potato salad? But the moment my friends tasted that first bite, forks—like curious little explorers—dove right in for seconds, then thirds! That’s when I knew I had created something special. This recipe is as forgiving as it is flavorful: swap in roasted potatoes for an extra nutty twist, switch out bacon for smoked almonds to keep it vegetarian, or make it a day ahead so the flavors get to know each other even better. Whether you’re a kitchen newbie or a seasoned home chef, this Loaded Potato Salad is guaranteed to bring smiles, applause, and plenty of napkin-worthy moments. Let’s dive into the magic behind these flavors!
KEY INGREDIENTS IN LOADED POTATO SALAD
Before we dive into the step-by-step, let’s break down the stars of the show. Each ingredient plays a crucial role—some for creaminess, others for crunch, and a few for that signature tangy kick. Together, they transform simple spuds into a crowd-pleasing masterpiece.
- Red potatoes
These waxy potatoes hold their shape beautifully after cooking, offering tender yet firm bites that soak up every ounce of dressing without turning mushy.
- Sour cream
Adds a rich, tangy creaminess that keeps the dressing light and luxurious, enhancing the overall texture without overpowering the flavors.
- Mayonnaise
Provides silky smoothness and body to the dressing, binding all the ingredients together and giving that classic potato salad mouthfeel.
- Dijon mustard
Brings a subtle sharpness and depth, cutting through the richness and elevating the entire flavor profile with its gentle heat.
- Salt
Enhances and balances all the flavors, ensuring each bite tastes vibrant rather than flat.
- Freshly ground black pepper
Offers a mild warmth and a hint of spice that complements the creaminess and bacon’s smokiness.
- Bacon
Introduces crispy, smoky crunch and savory richness. Crumbling it in ensures every forkful gets a hit of salty goodness.
- Shredded cheddar cheese
Adds sharp, creamy pockets of cheese throughout the salad, melting slightly against the warm potatoes for extra indulgence.
- Green onions
Provide bright, vegetal notes and a pop of color, balancing the heavier elements with fresh, oniony zest.
- Fresh parsley
Lends herbaceous freshness and a burst of green vibrance, rounding out the flavor profile with light, earthy undertones.
- Apple cider vinegar
Infuses the dressing with a gentle tang that wakes up the palate and ties all the creamy components together.
HOW TO MAKE LOADED POTATO SALAD
This recipe is delightfully straightforward—perfect for cooks at any level. You’ll simply cook tender potatoes, whip up a creamy, tangy dressing, and fold everything together with crisp bacon, sharp cheddar, and fresh herbs. Ready to get started?
1. Place the cubed potatoes in a large pot and fill with enough water to cover them. Bring to a rolling boil over medium-high heat, then skim off any foam that rises to the surface.
2. Once boiling, reduce heat to medium-low and simmer until potatoes are just tender when pierced with a fork, about 10–12 minutes. Drain in a colander and let the potatoes cool slightly—this prevents the dressing from thinning out.
3. In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, salt, pepper, and apple cider vinegar until the dressing is smooth and completely combined.
4. Add the warmed potatoes to the bowl and gently fold them into the dressing, ensuring each cube is evenly coated without mashing them.
5. Mix in the crumbled bacon, shredded cheddar cheese, sliced green onions, and chopped parsley. Stir gently to distribute these flavorful add-ins without overworking the potatoes.
6. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. This rest period melds the flavors and chills the salad to perfection.
7. Before serving, taste and adjust seasoning with extra salt and pepper if needed. For a finishing flourish, sprinkle additional green onions and cheddar on top for extra color and flavor.
SERVING SUGGESTIONS FOR LOADED POTATO SALAD
When it’s time to serve this Loaded Potato Salad, you’ll want to showcase its creamy, hearty goodness in style. Whether you’re plating for a backyard barbecue or elevating a casual dinner, here are a few ways to present and enjoy this summer star:
- Grilled BBQ Spread
Lay out your salad in a large, shallow bowl alongside grilled burgers, hot dogs, or veggie skewers. The hearty texture of the salad pairs beautifully with smoky grilled flavors and provides a cool contrast to hot, fresh-off-the-grill meats.
- Slider Party
Use the salad as a creative sandwich filling by scooping it onto mini slider buns. Top with extra bacon bits and a drizzle of dressing for a hand-held twist that’s perfect for mingling guests.
- Picnic Platter
Pack your potato salad in a portable container with a secure lid and keep it chilled in a cooler. Pair it with fresh fruit, cheese cubes, and charcuterie for a no-fuss, Instagram-worthy picnic spread.
- Loaded Salad Bowls
Transform individual servings into build-your-own bowls by adding extras like chopped cherry tomatoes, sliced avocado, or a sprinkle of paprika. Let guests customize their bowls for a fun, interactive dining experience.
HOW TO STORE LOADED POTATO SALAD
Keeping your potato salad fresh and flavorful is key, especially if you’re making it ahead for a big event or looking to enjoy leftovers. Proper storage not only preserves the texture but also prevents spoilage of the creamy dressing. Follow these tips to maintain that just-made taste:
- Refrigerate Promptly
After serving, transfer any leftovers to an airtight container within two hours to keep bacteria at bay. Store in the coldest part of your fridge for up to 3–4 days.
- Layering Technique
If you anticipate multiple servings over a day, layer the salad in a container with a thin layer of parchment paper between servings to prevent sogginess and keep each portion fresh.
- Keep Dressing Separate
For make-ahead convenience, store the dressing in a separate sealed jar and toss with potatoes just before serving. This method ensures the potatoes stay firm and the salad never looks watery.
- Gentle Stir Before Serving
Over time, the dressing may settle or separate slightly. Give the salad a light stir before plating to re-incorporate any liquid and maintain its creamy consistency.
CONCLUSION
All in all, this Loaded Potato Salad is a testament to how simple ingredients can come together to create something spectacular. From the tender, well-seasoned red potatoes to the interplay of creamy sour cream and mayonnaise, every element has its moment to shine. The bacon brings that unforgettable crunch, while the shredded cheddar provides pockets of gooey richness. Fresh green onions and parsley add brightness, and a splash of apple cider vinegar ties everything together with an irresistible tang. Whether you’re a beginner looking for an easy side dish or a seasoned home cook wanting to impress, this recipe delivers big on flavor and ease. Feel free to print this article or save it in your digital recipe box—this is one you’ll come back to again and again.
Don’t forget to let the salad rest in the fridge for at least an hour so the flavors can mingle and develop that perfect harmony. When you’re ready to serve, taste and tweak the seasoning to suit your palate—extra salt, pepper, or a bit more vinegar can make it uniquely yours. Below this recipe, you’ll find a helpful FAQ section to troubleshoot common questions and share expert tips. If you give this Loaded Potato Salad a try, drop a comment with your experience, any tweaks you made, or questions you have. I love hearing your stories and am always happy to help you perfect this crowd-pleaser. Enjoy every forkful!
Loaded Potato Salad
Description
Crisp bacon bits, creamy cheddar, and tangy dressing coat tender red potatoes in this hearty salad. Chilled to perfection, it brings irresistible flavor to picnics, potlucks, or casual dinners.
Ingredients
Instructions
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Place the cubed potatoes in a large pot and fill with enough water to cover them. Bring to a boil over medium-high heat.
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Once boiling, reduce heat to medium-low and simmer until potatoes are tender, about 10-12 minutes. Drain and let cool slightly.
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In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, salt, pepper, and apple cider vinegar until well combined.
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Add the cooled potatoes to the bowl and gently mix until all the potatoes are coated with the dressing.
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Mix in the crumbled bacon, shredded cheddar cheese, green onions, and chopped parsley. Stir gently to combine.
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Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
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Before serving, taste and adjust seasoning with more salt and pepper if needed, and sprinkle additional green onions and cheddar cheese on top for garnish if desired.
Note
- For added flavor, consider roasting the potatoes instead of boiling them.
- To make the salad vegetarian, substitute the bacon with smoked almonds or a plant-based bacon alternative.
- This salad can be made a day in advance and stored in the refrigerator. The flavors will continue to develop.
- Use a combination of light and full-fat sour cream and mayonnaise for a slightly healthier version without sacrificing taste.
