Loaded Potato Salad
This Loaded Potato Salad recipe loads up traditional potato salad with the classic flavors of a loaded baked potatoes. This takes regular potato salad with fork tender yukon golds and adds sharp cheddar cheese, bacon, green onions, and more.
This post may contain affiliate links which won’t change your price but will share some commission.
The great thing about this loaded baked potato salad recipe is that it takes an already perfect side dish and makes it just a little different. The addition of cheese, bacon, and green onions will be a huge hit, especially when you take into account the dressing, too.
The dressing for this Loaded Potato Salad is creamy and tangy with sour cream, mayonnaise, and dijon mustard. It also gets a small smoky kick from the paprika and black pepper.
Loaded Potato Salad is a fresh potato salad that is a sure way to please your guests at your summer barbecues. We’ve found serving this cold is the best way, so plan on serving this cold potato salad chilled. Make it a day ahead and keep it in the fridge until the next day, but if it gets a bit warm it’ll still taste great.
As long as you have tender potatoes you can use whatever potato is your personal preference. We’ve found yukon golds to be the perfect size and texture but you can use russet potatoes, too, especially if you prefer the potato skin still on your potatoes.
Why You’ll Love This Recipe:
Bold, Comforting Flavors: Crispy bacon, sharp cheddar, and creamy dressing turn classic potato salad into a loaded side dish favorite.
Oven-Roasted Potatoes: Roasting the potatoes adds a depth of flavor and texture you just can’t get from boiling.
Perfect for Gatherings: A crowd-pleasing option for BBQs, picnics, potlucks, or any celebration.
Make-Ahead Friendly: Tastes even better after chilling, making it ideal for prepping in advance.
Satisfying and Hearty: With cheese, bacon, and a rich dressing, it eats like a full comfort meal in side dish form.
Customizable: Easy to adapt with your favorite cheeses, mix-ins, or herbs.
Ingredients to Make Loaded Potato Salad:
- yukon gold potatoes. Naturally creamy and buttery; roast well with skins on and hold their shape.
- sour cream. Provides a tangy base for the dressing; essential for the classic “loaded” flavor.
- mayonnaise. Adds richness and helps create a smooth, cohesive dressing.
- seasonings. Add depth, warmth, and a hint of smokiness without overpowering.
- bacon. Adds salty, smoky crunch throughout; use freshly cooked and diced for best texture.
- green onions. Add fresh, mild onion flavor and a pop of color.
- cheddar cheese. Sharp and creamy; brings classic loaded potato flavor.
How to Make Loaded Potato Salad:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Wash and scrub the Yukon Gold potatoes. Leave the skins on and place the whole potatoes on the prepared baking sheet.
- Drizzle the potatoes with olive oil and sprinkle with ½ tablespoon salt. Rub to coat evenly.
- Roast for 30-35 minutes, or until fork-tender. Let them cool slightly until safe to handle.
- Once cooled, cut the roasted potatoes into bite-sized cubes and set aside.
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, and pepper until smooth.
- Add the cubed potatoes to the bowl with the dressing. Gently toss to coat evenly.
- Add the diced bacon, sliced green onions, and shredded cheddar cheese. Fold until everything is well combined.
- Refrigerate for at least 30 minutes before serving to enhance the flavor.
- Garnish with extra bacon, green onions, and cheese if desired. Serve chilled or at room temperature.
Recommended Equipment
Recipe Notes & Tips:
- Use Yukon Gold potatoes for their creamy texture and thin skins—no peeling needed.
- Roast the potatoes whole to keep the insides fluffy while adding a slight crisp to the skins.
- Let potatoes cool slightly before cubing to prevent them from falling apart when mixed with the dressing.
- Shred cheddar from a block for better texture and flavor—pre-shredded cheese can be drier and less creamy.
- Thin the dressing if needed with a splash of milk or extra sour cream if it thickens too much after chilling.
- Taste and adjust seasoning after mixing—potatoes absorb flavor and may need a bit more salt or pepper.
- Make it ahead: The flavors deepen as it chills, so it’s perfect to prepare several hours in advance or even the day before.
Serving Suggestions:
- Honey Mustard Chicken
- Fish Casserole
- Crustless Chicken Quiche
- Honey Sriracha Chicken Skewers
- Shrimp Foil Packs
How to Store:
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Serve chilled or at room temperature, but do not leave it out for more than 2 hours, especially in warm weather.
Not freezer-friendly: The texture of the potatoes and the dairy-based dressing does not hold up after freezing and thawing.
FAQs:
This potato salad is best served chilled, like a classic summer side dish. Let it cool completely before serving.
Yukon Gold potatoes work best, but red potatoes are a good alternative since they also hold their shape well and don’t require peeling.
You can use regular yellow mustard, but Dijon adds a bit more depth and tanginess.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Loaded Potato Salad
Ingredients
- 3 pounds yukon gold potatoes
- 2 tablespoons olive oil
- ½ tablespoon salt
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- 8 slices bacon, cooked and diced
- 5 green onions, sliced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Wash and scrub the Yukon Gold potatoes. Leave the skins on and place the whole potatoes on the prepared baking sheet.
- Drizzle the potatoes with olive oil and sprinkle with ½ tablespoon salt. Rub to coat evenly.
- Roast for 30-35 minutes, or until fork-tender. Let them cool slightly until safe to handle.
- Once cooled, cut the roasted potatoes into bite-sized cubes and set aside.
- In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, and pepper until smooth.
- Add the cubed potatoes to the bowl with the dressing. Gently toss to coat evenly.
- Add the diced bacon, sliced green onions, and shredded cheddar cheese. Fold until everything is well combined.
- Refrigerate for at least 30 minutes before serving to enhance the flavor.
- Garnish with extra bacon, green onions, and cheese if desired. Serve chilled or at room temperature.
Nutrition
Notes
-
- Use Yukon Gold potatoes for their creamy texture and thin skins, no peeling needed.
- Roast the potatoes whole to keep the insides fluffy while adding a slight crisp to the skins.
- Let potatoes cool slightly before cubing to prevent them from falling apart when mixed with the dressing.
- Shred cheddar from a block for better texture and flavor, pre-shredded cheese can be drier and less creamy.
- Thin the dressing if needed with a splash of milk or extra sour cream if it thickens too much after chilling.
- Taste and adjust seasoning after mixing, potatoes absorb flavor and may need a bit more salt or pepper.
- Make it ahead: The flavors deepen as it chills, so it’s perfect to prepare several hours in advance or even the day before.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Salad Recipes:
Did You Make This Loaded Potato Salad Recipe?
If you’ve made this healthy recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
