Loaded Potato Salad transforms classic baked potato toppings into a creamy, tangy potato salad loaded with bacon, sharp Cheddar, and green onions.
Author’s Notes
The Secret To A Better Potato Salad
I love a loaded baked potato, so turning those flavors into a summer side just makes sense. This Loaded Potato Salad is bright, creamy, and fun—sour cream, bacon, Cheddar, and green onions all folded into tender potatoes.
To avoid a flat-tasting salad, dice the potatoes into small, even pieces and cook them in well-salted water so they’re seasoned throughout. After draining, toss the warm potatoes with apple cider vinegar so they absorb tangy flavor as they cool. That simple step keeps the salad lively and prevents it from tasting heavy.
The dressing gets a lift from Dijon mustard, garlic powder, and paprika. If you prefer a milder tang, reduce the Dijon or the vinegar slightly, but if you like bright flavors, this version will be a hit.
Loaded Potato Salad Ingredients
| Ingredient | Notes |
|---|---|
| Russet potatoes | Dice into even, bite-size pieces and cook until just fork-tender. Avoid overcooking to prevent mushy salad. |
| Apple cider vinegar | Toss warm potatoes with vinegar so they absorb tang and stay bright instead of heavy or flat. |
| Mayo, sour cream, Dijon & seasonings | Whisk the dressing and chill it while potatoes cool so flavors meld. |
| Bacon | Cook until crisp, then drain and cool. You can pan-fry or bake the bacon—both work well. |
| Cheddar cheese & green onions | Use sharp or extra-sharp Cheddar and reserve some toppings for garnish. |
What To Serve With This Loaded Potato Salad
- Burgers or hot dogs: A classic cookout pairing.
- Grilled chicken: Simple, quick, and complements the creamy salad.
- Pulled pork sandwiches: Great for BBQs, potlucks, or summer dinners.
- Sides: Corn on the cob, baked beans, watermelon, or a crisp garden salad.
Chelsea’s Notes
Loaded Potato Salad Tips
- Shred the cheese yourself: Freshly shredded Cheddar has better flavor and texture than pre-shredded.
- Taste after chilling: Cold potato salad can taste different, so adjust salt, pepper, or Dijon before serving.
- Fold gently: Use a spatula to mix so the potatoes hold their shape.
- Serve slightly chilled: Let the salad sit at room temperature 10–15 minutes before serving so the dressing softens and flavors come through.
Storage
Store the salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving and add reserved bacon, cheese, and green onions just before serving to keep toppings fresh.
More BBQ-Worthy Sides
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Tropical Fruit Salad (3-Ingredient Dressing!)
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Easy Coleslaw Recipe
Loaded Potato Salad
Ingredients
- 4 pounds russet potatoes, peeled and cut into 3/4-inch pieces
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon white sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup mayo (best quality)
- 3/4 cup sour cream
- 16 ounces bacon, diced, cooked, and cooled
- 1 bunch green onions, thinly sliced (6–8)
- 1-1/2 cups freshly shredded sharp Cheddar cheese
- Salt and pepper, to taste
Instructions
- Cook potatoes: Peel and dice potatoes into 3/4-inch pieces. Place in a large pot, cover with cold water by 1 inch, and add 2 teaspoons salt. Bring to a boil and cook 4–5 minutes, until just fork-tender. Do not overcook.
- Drain and vinegar: Gently drain and let stand 5 minutes to dry. Return to the pot, pour the apple cider vinegar over the warm potatoes, and toss gently. Set aside until fully cooled (or refrigerate to speed cooling).
- Make dressing: Whisk together Dijon, sugar, garlic powder, paprika, mayonnaise, sour cream, 1 tsp salt, and 1 tsp pepper until smooth. Cover and chill while potatoes cool.
- Cook bacon: Cut bacon into small pieces and cook in a skillet until crisp. Drain on paper towels and cool.
- Assemble salad: Reserve some bacon, cheese, and green onions for garnish. Fold the remaining bacon, cheese, and green onions into the cooled potatoes with the dressing, mixing gently.
- Chill and serve: Taste and adjust seasoning if needed. Cover and refrigerate at least 1 hour or overnight. Sprinkle reserved toppings over the salad just before serving.
Recipe Notes
Nutrition
Nutrition information is an approximation.