You know those dishes that just scream comfort? The ones that instantly bring a smile to your face and a happy sigh from everyone at the table? This loaded Potato Salad is absolutely one of those for me. It’s the kind of recipe I pull out for backyard BBQs, holiday potlucks, and even just those weeknights when we need a serious dose of deliciousness. Forget those bland, mayo-heavy versions you might have encountered; this one is a flavor explosion. It’s got everything – creamy potatoes, smoky bacon, sharp cheddar, a hint of tang from pickles, and just the right amount of zing. Honestly, it’s so good, it often gets mistaken for something way more complicated than it is. My own kids, who are notoriously picky eaters, devour this loaded potato salad faster than I can blink. It’s become our family’s signature dish, and I’m so excited to share it with you.
What is a loaded potato salad?
So, what exactly makes this potato salad “loaded”? Think of it as the super-sized, flavor-packed upgrade to your classic picnic staple. While a traditional potato salad usually involves boiled potatoes, mayonnaise, and maybe some onion or celery, this version takes things to a whole new level. It’s essentially a celebration of textures and tastes, piled high with all the good stuff. We’re talking crispy bacon bits, sharp, melty cheddar cheese, tangy dill pickles, a touch of red onion for that perfect bite, and sometimes even a sprinkle of fresh chives for brightness. It’s the kind of dish that doesn’t just sit on the side; it’s a star player. The name really says it all – it’s generously loaded with delicious ingredients that complement the creamy potatoes perfectly. It’s hearty, satisfying, and utterly irresistible.
Why you’ll love this recipe?
There are so many reasons why this loaded potato salad has become my absolute favorite, and I just know you’re going to fall in love with it too. First off, the FLAVOR. Oh my goodness, the flavor! It’s a beautiful symphony of salty, smoky, creamy, and tangy. The crispy bacon is a game-changer, and the sharp cheddar adds this wonderful richness that you just can’t get enough of. Then there’s the SIMPLICITY. Despite how impressive it tastes, it’s surprisingly straightforward to whip up. You don’t need any fancy techniques or obscure ingredients. It’s the kind of recipe you can make even on a slightly rushed afternoon. Plus, it’s incredibly COST-EFFECTIVE. Potatoes are budget-friendly, and the other ingredients are common pantry staples, making this a fantastic option for feeding a crowd without breaking the bank. What I love most about this recipe, though, is its VERSATILITY. It’s fantastic on its own, but it also pairs beautifully with grilled meats, Fried Chicken, or even just a simple green salad. It’s that perfect side dish that elevates any meal. It’s definitely a step up from my grandma’s classic potato salad, which I also adore, but this loaded version has that extra something special that makes it stand out.
How do I make a loaded potato salad?
Quick Overview
Making this loaded potato salad is a joy, really. You’ll start by perfectly boiling your potatoes until they’re tender but not mushy. While they’re cooking, you’ll crisp up some glorious bacon and chop all your delicious mix-ins. Once the potatoes are ready, we’ll gently mix them with a creamy, tangy dressing that ties everything together beautifully. The magic happens when you fold in all those loaded goodies. It’s a straightforward process that results in a truly spectacular dish. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re just starting out!
Ingredients
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2.5 lbs Yukon Gold potatoes (about 5-6 medium): I swear by Yukon Golds for potato salad. They have a wonderful creamy texture and hold their shape beautifully without getting mealy. Russets can work in a pinch, but Yukon Golds are truly superior here. Make sure they’re all roughly the same size for even cooking. You can peel them if you like, but I often leave the skin on for extra fiber and a rustic feel – just give them a good scrub!
For the Dressing:
1 cup mayonnaise: Use a good quality, full-fat mayonnaise. It makes a world of difference in creaminess and flavor. My go-to is Duke’s, but Hellmann’s or your favorite brand will work. You can also lighten it up a bit with some sour cream or Greek yogurt if you prefer, but I find the classic mayo base is best for that rich, nostalgic taste.
2 tablespoons Dijon mustard: This gives us a lovely tang and depth of flavor without being overpowering.
1 tablespoon apple cider vinegar: Just a touch of acidity to brighten everything up and cut through the richness.
1 teaspoon sugar: This balances the acidity and saltiness. Don’t skip it!
Salt and freshly ground black pepper to taste: Season generously! Potatoes are bland without good seasoning.
For the “Loaded” Goodies:
8 slices bacon, cooked until crispy and crumbled: This is non-negotiable! The smoky crunch of bacon is what really elevates this dish. Cook it low and slow in a skillet for the crispiest results, or bake it on a sheet pan. Reserve a tablespoon or two of the bacon grease for extra flavor in the dressing if you’re feeling adventurous – trust me on this one!
1/2 cup sharp cheddar cheese, shredded: I prefer sharp cheddar for its bold flavor, but a medium cheddar or even a mix with Monterey Jack is delicious too. Shredding your own cheese from a block melts much better than pre-shredded varieties, which often have anti-caking agents.
1/4 cup dill pickle relish (or finely chopped dill pickles): This brings a wonderful tangy crunch. Sweet pickle relish can be used if you prefer a sweeter profile, but dill is my personal favorite for this loaded potato salad.
1/4 cup red onion, finely diced: Red onion offers a nice sharp bite that complements the other flavors. If you’re not a fan of raw onion, you can soak the diced onion in ice water for 10 minutes, then drain and pat dry. This mellows out the flavor significantly.
2 hard-boiled eggs, chopped (optional, but highly recommended!): These add another layer of creamy texture and richness that I adore.
2 tablespoons fresh chives or parsley, chopped (for garnish): A sprinkle of fresh herbs adds a pop of color and a fresh, herby note.
Step-by-Step Instructions
Step 1: Cook the Potatoes
Start by placing your scrubbed Yukon Gold potatoes in a large pot. Cover them with cold water by about an inch. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender. You want them cooked through but still firm enough to hold their shape when cut. I always test by poking a potato with a fork; it should slide in easily but not fall apart. Once tender, drain them well and let them steam dry in the colander for a few minutes. This helps prevent a watery potato salad.
Step 2: Cook the Bacon
While the potatoes are cooking, get your bacon ready. Lay the bacon strips in a single layer in a large, cold skillet. Cook over medium heat, turning occasionally, until golden brown and crispy. This method ensures evenly cooked, super crispy bacon. Once cooked, transfer the bacon to a plate lined with paper towels to drain. Once cooled, crumble it into bite-sized pieces. Don’t discard all the bacon grease just yet – you might want a tablespoon or two for the dressing later for extra smoky flavor!
Step 3: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Season generously with salt and freshly ground black pepper. Taste and adjust the seasonings as needed. Remember, the potatoes will absorb a lot of flavor, so don’t be shy with the salt and pepper! If you reserved some bacon grease, whisk a tablespoon or two into the dressing now for an incredible smoky depth.
Step 4: Chop and Prep Add-ins
Finely dice your red onion. If you’re using fresh pickles instead of relish, chop them up finely as well. Shred your cheddar cheese. If you’re adding hard-boiled eggs, chop them into small pieces. Have everything ready to go so assembly is quick and easy.
Step 5: Cut the Potatoes
Once the potatoes are cool enough to handle, cut them into bite-sized cubes, about 3/4-inch to 1-inch in size. I like to cut them while they’re still slightly warm, as they absorb the dressing better this way. If you left the skins on, you’ll have these beautiful, rustic chunks.
Step 6: Combine Everything**
Gently place the cut potatoes into a large mixing bowl. Pour about two-thirds of the dressing over the potatoes. Gently toss to coat, trying not to break up the potato pieces too much. Add the crumbled bacon, shredded cheddar cheese, dill pickle relish, diced red onion, and chopped hard-boiled eggs (if using). Pour the remaining dressing over the mixture. Fold everything together gently until just combined. You want all those goodies distributed evenly without mashing the potatoes into oblivion.
Step 7: Chill and Marinate
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (but preferably 2-3 hours) before serving. This chilling time is crucial! It allows the flavors to meld together beautifully, creating that perfect loaded potato salad taste. The longer it chills, the better it gets. I often make this the day before a big event, and it’s always a huge hit.
Step 8: Garnish and Serve
Just before serving, give the potato salad another gentle stir. Taste and adjust seasoning one last time if needed. Sprinkle generously with fresh chopped chives or parsley for a beautiful presentation and a burst of freshness. Serve chilled.
What to Serve It With
This loaded potato salad is incredibly versatile, making it the perfect accompaniment to so many meals. For a hearty BREAKFAST, I love serving a small scoop alongside some crispy bacon and scrambled eggs – it’s surprisingly delicious! For BRUNCH, it’s a star player on any buffet table. I’ll pair it with mini quiches, fresh fruit salad, and maybe some smoked salmon. It really holds its own and adds a comforting element to elegant spreads. As a more substantial DESSERT course (yes, really!), if I’ve made it a little sweeter, it can even work as a unique side with certain richer dishes, though I usually stick to savory applications. For COZY SNACKS, it’s perfect for picnics or casual gatherings. It’s amazing with grilled burgers and hot dogs, BBQ pulled pork, or even just a simple side of coleslaw. My family also loves it with fried chicken; the creamy, tangy potato salad is the perfect foil for the crispy, salty chicken. It’s truly a crowd-pleaser no matter the occasion!
Top Tips for Perfecting Your Loaded Potato Salad
I’ve made this loaded potato salad more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. Let’s talk POTATO PREP. The key is not to overcook them! You want them tender, yes, but still holding their shape. If they get too soft, you’ll end up with a mushy salad, which nobody wants. Using Yukon Golds is my top recommendation because they have that perfect creamy texture and hold up so well. When it comes to MIXING, be gentle! Once the potatoes are cut and you start adding the dressing and mix-ins, fold them in carefully. Imagine you’re fluffing a cloud – that’s the kind of gentle touch you want. Overmixing will break down the potatoes and make the whole thing look sad. For SWIRL CUSTOMIZATION, I don’t really swirl anything in this version, but I do make sure the ingredients are evenly distributed. If you wanted to add something extra like a sprinkle of paprika on top, that’s where you’d get creative with visuals! My big lesson learned for INGREDIENT SWAPS is to really consider the balance of flavors. If you’re adding something sweet like sweet relish, you might need to adjust the sugar or vinegar in the dressing. For BAKING TIPS, I don’t bake this potato salad, but if you were thinking of a baked potato salad variation, you’d want to ensure your ingredients are already cooked and the dish is well-covered to prevent drying out. For GLAZE VARIATIONS, this recipe doesn’t use a glaze, but if you were making a sweet potato casserole, you’d want to ensure your glaze is smooth and coats the back of a spoon. The best tip I can give for this potato salad is to let it chill! Seriously, don’t skimp on the chilling time. That’s when all those amazing flavors get to know each other and really meld into something spectacular. I’ve tried serving it right after mixing, and it’s just not the same. Patience is a virtue, especially with potato salad!
Storing and Reheating Tips
Properly storing this loaded potato salad is crucial for keeping it delicious and safe to eat. At ROOM TEMPERATURE, I wouldn’t leave it out for more than two hours, especially if it’s warm outside. If you’re at a picnic, keep it in a cooler packed with ice. For REFRIGERATOR STORAGE, it’s best kept in an airtight container. It will stay fresh and tasty for about 3-4 days. I’ve found the flavors actually deepen and improve on the second day! For FREEZER INSTRUCTIONS, I generally don’t recommend freezing potato salad, as the texture of the potatoes and mayonnaise can change significantly once thawed, becoming a bit watery and less appealing. It’s best enjoyed fresh or within a few days. If you absolutely had to freeze it, make sure it’s in a freezer-safe container, well-wrapped, and plan to thaw it in the refrigerator overnight. The GLACE TIMING ADVICE for this recipe isn’t really applicable as there’s no glaze, but if there were, you’d typically add it just before serving to prevent it from becoming sticky or clumpy. The key is to keep it cold and covered to maintain its creamy texture and fresh taste.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite loaded potato salad recipe! It’s more than just a side dish; it’s a little slice of happiness that brings people together. The creamy potatoes, the smoky bacon, the sharp cheese, and that perfectly balanced tangy dressing all come together to create something truly special. I know you’ll love how easily it fits into any meal and how much joy it brings to your table. If you’re looking for other crowd-pleasing sides, you might also enjoy my creamy coleslaw or my easy baked beans recipe. They’re all winners in my book! I truly can’t wait to hear how your loaded potato salad turns out. Don’t hesitate to leave a comment below with your thoughts, any variations you tried, or just to say hello! Happy cooking!
Loaded Potato Salad
Ingredients
Main Ingredients
- 2.5 pounds Yukon Gold potatoes scrubbed and quartered
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 0.125 cup fresh chives chopped
- 0.0625 cup cheddar cheese shredded
- 4 ounces bacon cooked and crumbled
- 0.0625 cup sour cream for topping
- 0.0625 cup cheddar cheese shredded, for topping
- 2 tablespoons fresh chives chopped, for topping
Instructions
Preparation Steps
- Place potatoes in a large pot and cover with cold water. Add salt to taste. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
- In a large bowl, combine the sour cream and mayonnaise. Stir in the chopped chives and shredded cheddar cheese.
- Add the cooked, crumbled bacon to the bowl. Gently fold in the potato pieces until well coated.
- Season with salt and pepper to taste.
- Transfer the potato salad to a serving dish. Top with additional sour cream, shredded cheddar cheese, and chopped chives.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
