This Loaded Potato Salad is a fun twist on the classic favorite! It’s creamy, filled with chopped potatoes, crispy bacon, shredded cheese, and a hint of green onions for extra flavor.
You won’t believe how simple it is to whip up. I love to serve it at barbecues or picnics. It always disappears fast, and I can’t blame anyone—who can resist that cheesy goodness?
Key Ingredients & Substitutions
Red Potatoes: These are perfect for potato salad because of their waxy texture. If you can’t find red potatoes, Yukon Gold works well too. They provide a creamy bite and hold their shape during cooking.
Mayonnaise & Sour Cream: These give the potato salad its creamy texture. You can swap the mayo with Greek yogurt for a healthier twist. For a dairy-free option, use vegan mayonnaise or cashew cream instead of sour cream.
Bacon: Crispy bacon adds a nice smokiness. If you’re looking for a vegetarian option, try using smoked paprika or crispy plant-based bacon for a similar flavor. You could also use turkey bacon for a leaner choice.
Cheddar Cheese: Sharp cheddar brings a tangy kick. If you’d like to switch things up, try using pepper jack for a spicy twist or a dairy-free cheese for a plant-based version.
How Do You Properly Cook Potatoes for Salad?
Cooking potatoes just right is key for loaded potato salad. You want them tender without being mashed. Here’s how to do it:
- Start with cold water: Place potatoes in a pot and cover with cold water. This ensures even cooking.
- Add salt: A pinch of salt helps season the potatoes as they cook.
- Monitor cooking time: Boil on high, then reduce to simmer. Check for doneness in about 10-15 minutes. They should be fork-tender but still firm.
- Cool them down: Drain and rinse under cold water to stop the cooking process and cool them before mixing with the dressing.
How to Make Loaded Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 3 pounds red potatoes, cut into bite-sized pieces
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- 4 green onions, chopped (greens only)
- Optional: Paprika for garnish
How Much Time Will You Need?
This delicious loaded potato salad takes about 20 minutes to prepare, plus at least 1 hour to chill in the refrigerator. Perfect for prepping ahead of time and letting the flavors blend together!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing your cut red potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium and let the potatoes simmer until they’re fork-tender, which will take about 10-15 minutes. Check them to ensure they’re not overcooked!
2. Cool the Potatoes:
Once the potatoes are done, drain them in a colander and rinse them under cold water. This will cool them down quickly and stop the cooking process. Transfer the cooled potatoes to a large mixing bowl.
3. Make the Dressing:
In a separate bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, and a sprinkle of salt and pepper. Use a whisk to mix everything together until it’s smooth and creamy.
4. Combine Potatoes and Dressing:
Pour the creamy dressing over the cooled potatoes. Gently toss everything together until the potatoes are well coated with the dressing—be careful not to mash them!
5. Add the Goodies:
Fold in half of the shredded cheddar cheese, half of the crumbled bacon, and most of the chopped green onions. Make sure to save some for the topping later!
6. Serve it Up:
Transfer your loaded potato salad to a serving bowl. Top it off with the remaining cheddar cheese, crumbled bacon, and extra green onions for a pop of color and flavor.
7. Garnish and Chill:
If desired, sprinkle a little paprika on top for a nice finishing touch. Now, cover the potato salad and chill it in the refrigerator for at least 1 hour before serving. This helps all the flavors come together beautifully. Serve it cold and enjoy!
Can I Use Other Types of Potatoes?
While red potatoes are great for loaded potato salad, you can also use Yukon Gold or white potatoes. They have a similar waxy texture and won’t fall apart when boiled.
Can I Make It Ahead of Time?
Absolutely! This salad can be made a day in advance. Just store it in an airtight container in the fridge. Give it a gentle stir before serving, as ingredients may settle.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid letting it sit at room temperature for too long.
Can I Substitute Greek Yogurt for Mayonnaise?
Yes, you can substitute Greek yogurt for a healthier option! It will give the salad a tangy flavor while still keeping it creamy. Just make sure to adjust the seasoning as needed.
