Loaded Potato Salad

Save this recipe on:

Potato salad has always been a staple at cookouts and family gatherings, but when I made this Loaded Potato Salad for the first time, I knew I had something special. It takes everything you love about classic potato salad—creamy dressing, tender potatoes, a little crunch—and turns it up with bold flavors and hearty ingredients. I’m talking crispy bacon, chopped green onions, sharp red onions, dill, and a tangy, savory dressing that ties it all together.

What I love most about this recipe is how it feels like comfort food but still brings freshness to the table. It’s filling enough to stand on its own as a lunch or light dinner, but it also works beautifully as a side dish next to grilled meats or sandwiches. If you’re looking for a crowd-pleaser that balances rich, creamy, and zesty in every bite, this is the dish.

Why You’ll Love This Loaded Potato Salad

This salad is not your average side dish—it’s packed with layers of flavor and texture. The potatoes are fork-tender, the bacon is perfectly crispy, and the fresh herbs give it a burst of brightness. It also keeps well, making it an ideal make-ahead option for parties or meal prep. Plus, you can easily adjust the ingredients to suit your taste or dietary needs.

What Kind of Potatoes Work Best in a Loaded Potato Salad?

I prefer using baby Yukon Gold or red potatoes because they hold their shape well after cooking and have a naturally buttery flavor. You can leave the skin on for extra texture and color. If you only have russets on hand, peel them and keep an eye on their cooking time to avoid mushiness.

Options for Substitutions

• Bacon: Try turkey bacon or a vegetarian alternative if you’re avoiding pork.
• Sour cream: Greek yogurt works beautifully as a tangy, high-protein substitute.
• Red onions: Swap for shallots or green onions if you want a milder bite.
• Mayonnaise: Use avocado mayo or even a cashew-based dressing for a lighter twist.
• Herbs: Dill is classic, but parsley or chives also do the job well.

---

Ingredients for this Loaded Potato Salad

• Baby Yukon Gold Potatoes: Their creamy texture and buttery flavor make them ideal for potato salad.
• Mayonnaise: Brings richness and binds everything together with its smooth consistency.
• Sour Cream: Adds a tangy contrast to balance the creamy mayo.
• Dijon Mustard: Enhances the dressing with a little zing and depth.
• Apple Cider Vinegar: Brightens the salad and helps cut through the richness.
• Crispy Bacon: Adds crunch, saltiness, and a smoky depth.
• Red Onion: Gives the salad a punchy bite and a pop of color.
• Green Onions: Offer a fresh, mild onion flavor.
• Fresh Dill: A traditional herb that adds brightness and aroma.
• Chives: Mellow onion flavor and a nice garnish.
• Salt and Pepper: Essential to bring all the flavors into balance.
• Hard-Boiled Eggs: Optional, but add creaminess and extra protein.

---

Step 1: Boil the Potatoes

Start by scrubbing the baby potatoes clean. Cut them into bite-sized pieces, place in a large pot, and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender (about 10–12 minutes). Drain and allow them to cool slightly.

Step 2: Cook the Bacon

While the potatoes are boiling, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble when cooled.

Step 3: Make the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.

Step 4: Chop the Add-Ins

Dice the red onion finely, slice the green onions, chop the fresh dill and chives, and peel and chop the hard-boiled eggs if using.

Step 5: Combine Everything

In a large bowl, add the slightly cooled potatoes, crumbled bacon, chopped red and green onions, fresh herbs, and eggs. Pour the dressing over and gently fold everything together until well coated.

Step 6: Chill Before Serving

Refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld and the salad to firm up. Taste and adjust seasoning if needed right before serving.

---

How Long to Prepare the Loaded Potato Salad

Prep Time: Most of the preparation involves chopping and mixing, which takes about 20–25 minutes. If you’re boiling your eggs as part of the recipe, you can do that while the potatoes are cooking to save time.

Cook Time: Boiling the potatoes takes around 10–12 minutes depending on the size of your cuts. Bacon will need about 8–10 minutes to crisp up. All in all, you can have this salad prepped and ready in just under 40 minutes, plus chilling time.

---

Tips for Perfect Loaded Potato Salad

• Use waxy potatoes like Yukon Golds to keep the salad from becoming mushy.
• Salt the water when boiling potatoes for flavor that goes beyond the surface.
• Let the potatoes cool before adding the dressing so it doesn’t get watery.
• Fold gently to avoid breaking up the potatoes.
• Chill it for at least an hour so the flavors can fully develop.

---

Watch Out for These Mistakes While Cooking

• Overcooking the potatoes: Mushy potatoes will ruin the texture.
• Skipping the chill time: Serving too soon doesn’t allow the flavors to meld.
• Adding dressing too early: Wait until the potatoes are slightly cooled to prevent separation.
• Undercooking bacon: You want it crispy enough to stay crunchy even after mixing.
• Overmixing: This can break down the ingredients and turn the salad into mush.

---

What to Serve With Loaded Potato Salad?

1. Grilled Chicken

Pairs beautifully with the creamy tang of the salad and adds a healthy protein boost.

2. BBQ Ribs

The smoky, sticky glaze of ribs contrasts perfectly with the chilled potato salad.

3. Veggie Burgers

A great plant-based pairing with satisfying textures.

4. Fried Fish

The crispy, salty fish makes a delightful contrast to the creamy, herbed salad.

5. Corn on the Cob

A summery classic that brings sweetness and crunch to the meal.

---

Storage Instructions

Refrigeration: Store any leftovers in an airtight container in the fridge. It will stay fresh for 3–4 days. In fact, it might taste even better the next day once the flavors have had more time to come together.

Freezing: Not recommended. The dressing and potato texture will change dramatically after thawing.

Serving Again: Give it a gentle stir before serving leftovers. If it seems dry, you can mix in a little extra mayo or sour cream to revive the creaminess.

---

Estimated Nutrition (Per Serving)

• Calories: 310
• Protein: 8g
• Carbohydrates: 26g
• Fiber: 3g
• Sugars: 3g
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 480mg

---

Frequently Asked Questions

How long can Loaded Potato Salad sit out at a picnic?

No more than 2 hours at room temperature. Keep it chilled as much as possible to maintain freshness.

Can I make this salad the day before?

Yes, and it actually tastes better after sitting in the fridge overnight.

What if I don’t like dill?

Feel free to skip it or replace with parsley or extra chives for a similar freshness.

Can I use sweet potatoes instead?

Technically yes, but it will give the salad a sweeter flavor and softer texture.

How do I make this dairy-free?

Use dairy-free mayo and a plant-based yogurt or sour cream alternative.

---

Conclusion

Loaded Potato Salad is a flavor-packed, hearty twist on the classic side dish. Whether you’re bringing it to a summer BBQ, prepping lunch for the week, or serving it alongside your favorite grilled mains, it hits every note: creamy, savory, tangy, and crisp. With plenty of room for customization, it’s a reliable go-to for gatherings and weeknight meals alike.

---

Print

Save this recipe on: