I’ve always had a soft spot for potato salad, but this loaded version takes everything up several notches. Combining tender red potatoes with a luxuriously creamy dressing made from sour cream, mayonnaise, Dijon mustard, and a splash of apple cider vinegar, every bite is a harmonious explosion of flavor. The gentle tang of the vinegar cuts through the richness while garlic and onion powders add warm, savory depth. Then come the real showstoppers: generous shreds of sharp cheddar cheese, crisp crumbles of smoky bacon, and bright pops of green onion and fresh parsley. This is more than just a side dish—it’s a conversation starter, a taste-bud party, and a guaranteed crowd-pleaser all in one bowl. It’s perfect for beginners and veteran home cooks alike, with prep time around 20 minutes, cooking time roughly 15, and the magic rest time of 1–2 hours that allows the ingredients to join forces and sing together.
Whether you’re planning a picnic at the park, coordinating a casual backyard barbecue, or simply craving a hearty side for lunch, dinner, or a shareable appetizer, this loaded potato salad fits the bill. With only pantry staples and kitchen basics required, it’s classified as a beginner-level recipe that doesn’t skimp on taste or style. Its vibrant contrast of colors—from the ruby-red potatoes to the golden-orange flecks of cheddar—makes it as appealing to the eyes as it is satisfying to the stomach. And with approximately 450 calories per generous serving, you get the perfect balance of creamy comfort and refreshing flair. One bite will have you hooked, and before you know it, you’ll find yourself dreaming up all kinds of fun variations to make this recipe uniquely your own.
KEY INGREDIENTS IN LOADED POTATO SALAD
Every ingredient in this loaded potato salad plays a special role, contributing layers of flavor, color, and texture. From the crunchy bacon to the silky dressing, each element works together to create that irresistible, harmonious bite. Here’s a breakdown of what you’ll need and why these ingredients are absolute game-changers.
- Red potatoes
These bite-sized gems hold their shape beautifully once cooked, providing a firm yet tender base. Their thin skins add a lovely hint of earthiness and vibrant color that stands up to the creamy dressing.
- Sour cream
Delivers a tangy richness and velvety mouthfeel. It lightens the overall heaviness of the mayo and brings a refreshing brightness that keeps each forkful lively.
- Mayonnaise
Forms the backbone of the dressing with its smooth, buttery texture. It binds the potatoes and mix-ins together, ensuring every piece is coated in creamy goodness.
- Dijon mustard
Introduces a sharp, piquant kick that elevates the dressing. Its subtle heat and complexity balance out the richer components without overpowering the other flavors.
- Apple cider vinegar
Adds an acidic punch that brightens the salad and keeps it from tasting too heavy. A little goes a long way in enhancing depth and cutting through the creaminess.
- Garlic powder
Infuses a warm, savory note that underpins the dressing. It’s a pantry-friendly way to layer in gentle garlic flavor without the intensity of fresh cloves.
- Onion powder
Brings a subtle allium aroma that complements the green onions. It lends a sweet-savory nuance that rounds out the dressing.
- Salt and pepper
These essential seasonings amplify all the other flavors. Salt enhances sweetness and balances acidity, while black pepper adds a subtle, aromatic heat.
- Shredded cheddar cheese
Provides melty pockets of sharp, creamy goodness. Its vibrant color and bold flavor are the hallmarks of that classic loaded salad appeal.
- Bacon
Introduces irresistible smoky crunch and savory saltiness. Every crumble adds texture contrast and depth that’s simply addictive.
- Green onions
Offer fresh, crisp oniony bites and a pop of bright green color. They keep the salad feeling light and add a mild pungency.
- Fresh parsley
Sprinkles in a burst of herbal brightness and visual contrast. Its clean, slightly peppery taste ties the whole salad together.
HOW TO MAKE LOADED POTATO SALAD
Now that we’ve gathered our ingredients, let’s dive into crafting this creamy, savory masterpiece. You’ll be amazed at how straightforward it is to transform simple components into a flavor-packed side that steals the show.
1. Place the potatoes in a large pot and cover them with cold water, adding a generous pinch of salt. Bring the water to a rolling boil over medium-high heat, ensuring the potatoes cook evenly from the start.
2. Reduce the heat to medium and simmer until the potato pieces are tender when pierced with a fork, about 10–15 minutes. Keep an eye on them so they hold their shape and don’t become mushy.
3. Drain the potatoes thoroughly in a colander and transfer them to a large mixing bowl. Let them cool down to room temperature so they don’t wilt the dressing.
4. In a separate smaller bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until the dressing is smooth and homogeneous.
5. Pour the dressing over the cooled potatoes and use a gentle folding motion to coat every piece evenly without breaking them up.
6. Add the shredded cheddar cheese, crumbled bacon, sliced green onions, and chopped fresh parsley. Gently fold these mix-ins into the potatoes, distributing them throughout the bowl.
7. Taste and adjust the seasoning with additional salt and pepper as needed, ensuring every bite bursts with balanced flavor.
8. Cover the bowl and place it in the refrigerator for at least 1–2 hours, allowing the ingredients to mellow and the flavors to fully meld.
9. Just before serving, give the salad a final gentle toss. If you’d like, garnish with extra cheddar cheese and bacon crumbles on top for an eye-catching finish.
SERVING SUGGESTIONS FOR LOADED POTATO SALAD
When it comes to sharing this dish, presentation and pairing can take your loaded potato salad from fantastic to unforgettable. Whether you’re dishing it out at a relaxed backyard barbecue or plating it as part of a more formal spread, these ideas will help you shine.
- Serve on a rustic wooden board alongside grilled steaks, chicken skewers, or veggie kabobs. The contrast of hot off-the-heat proteins next to the cool, creamy salad creates a delightful temperature and texture interplay.
- Transfer the salad into an ice-filled bowl within a larger serving platter. This keeps the salad chilled throughout an outdoor gathering, preserving that silky mouthfeel and crisp toppings under the sun.
- Garnish your portion with a sprig of fresh parsley and a sprinkle of extra cheddar and bacon right before plating. This final flourish ensures each serving looks as vibrant and inviting as it tastes.
- Pair with crusty bread or buttery dinner rolls for scooping. The carbs soak up the tangy dressing, making it an interactive side that guests love to scoop, spread, and savor.
HOW TO STORE LOADED POTATO SALAD
Proper storage will keep your loaded potato salad tasting as fresh and lively as the day you made it. By following a few simple steps, you can maintain optimal texture, flavor, and safety for days to come.
Storing this potato salad in the refrigerator slows bacterial growth and preserves the creamy dressing’s consistency. If you want to extend its life or prep in advance, consider these tips:
- Place the salad in an airtight container and refrigerate promptly after serving. This prevents moisture loss and stops the salad from absorbing other odors. Stored this way, it stays at peak freshness for 3–4 days.
- If you anticipate a longer shelf life, keep the dressing separate from the potatoes and toppings. Combine them just before serving—this prevents the potatoes from becoming soggy over time.
- For an extra layer of protection, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. This minimizes air contact and helps retain moisture.
- Never leave the salad out at room temperature for more than two hours. If it’s a hot day, reduce that window to one hour to ensure food safety and optimal taste.
CONCLUSION
This loaded potato salad has everything you need to elevate any gathering—whether it’s a casual family dinner, a festive barbecue, or a laid-back potluck with friends. We started by cooking tender red potatoes to perfection, then crafted a dreamy dressing from sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. A sprinkle of garlic and onion powders built savory depth, while salt and pepper tied the flavors together. Finally, layers of shredded cheddar, crumbled bacon, sliced green onions, and fresh parsley brought texture, color, and that signature loaded goodness. With just 20 minutes of prep, 15 minutes of cooking, and a 1–2 hour chill, this recipe proves that beginner-level dishes can deliver gourmet-worthy results. At roughly 450 calories per serving, it’s a hearty yet balanced side that fits seamlessly into lunch, dinner, or appetizer menus.
Feel free to save or print this article for quick reference the next time you’re craving a creamy, crowd-pleasing side. Below, you’ll find a handy FAQ section to answer any last-minute questions about ingredient swaps, make-ahead tips, and creative add-ins. If you give this recipe a try, please drop a comment to share how it turned out or to ask for guidance. I’d love to hear about your own twists—maybe you stirred in jalapeños for heat, swapped in Greek yogurt for extra tang, or added chickpeas for a vegetarian spin. Your feedback, questions, and kitchen triumphs inspire future recipes, so don’t hesitate to let me know how this loaded potato salad earns its place at your table!
Loaded Potato Salad
Description
Creamy, savory, and loaded with cheddar, bacon, and fresh veggies, this potato salad takes your picnic favorites to the next level. It's a crowd-pleaser that's easy to make!
Ingredients
Instructions
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Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
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Reduce the heat to medium and cook the potatoes until they are tender when pierced with a fork, about 10-15 minutes. Be careful not to overcook them.
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Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool to room temperature.
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In a separate smaller bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Stir until the dressing is smooth and well mixed.
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Pour the dressing over the cooled potatoes and gently toss to coat all pieces evenly.
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Add the shredded cheddar cheese, crumbled bacon, sliced green onions, and chopped fresh parsley to the potato mixture. Gently fold these into the potatoes to distribute them evenly.
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Taste and adjust seasoning with additional salt and pepper as needed.
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Cover the bowl and refrigerate the loaded potato salad for at least 1-2 hours, allowing the flavors to meld together.
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Just before serving, give the salad a final gently toss, and if desired, sprinkle additional cheddar cheese and crumbled bacon on top for garnish.
Note
- This salad can be prepared a day in advance and stored in the refrigerator, which can enhance its flavor as it sits.
- For a creamier texture, you can substitute Greek yogurt for some of the mayonnaise.
- Consider adding chopped pickles or jalapenos for an extra tangy and spicy kick.
- This dish is perfect as a side for barbecues, potlucks, or any casual gathering.
- For a vegetarian twist, omit the bacon and add crispy roasted chickpeas.
