Picture this: a summer cookout, the grill’s fired up, and everyone’s hovering around the food table like seagulls near a chip stand. What’s the first side dish to vanish? Probably the potato salad.
But not just any potato salad—loaded potato salad. Creamy, crunchy, packed with bacon, cheese, and a tangy dressing that makes you question why you ever settled for the bland stuff. This isn’t your grandma’s recipe (no offense, Grandma).
It’s faster, bolder, and guaranteed to steal the spotlight. Ready to upgrade your salad game? Let’s go.
What Makes This Recipe So Good
This isn’t just potato salad—it’s a loaded baked potato in salad form.
We’re talking crispy bacon, sharp cheddar, green onions, and a creamy-sour cream dressing with a hint of tang. The potatoes stay tender but firm, the flavors pop, and the texture? Perfect.
It’s hearty enough to be a meal but light enough to pair with grilled meats. Plus, it takes 20 minutes of active work. No one needs a side dish that’s more high-maintenance than their mother-in-law.
Ingredients
- 2 lbs baby potatoes (halved or quartered if large)
- 6 slices bacon (cooked and crumbled)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 3 green onions (thinly sliced)
- 1 tsp garlic powder
- Salt and pepper (to taste)
Step-by-Step Instructions
- Cook the potatoes: Boil them in salted water until fork-tender (about 10–12 minutes).Drain and let cool slightly.
- Mix the dressing: Whisk together sour cream, mayo, Dijon, garlic powder, salt, and pepper in a large bowl.
- Combine everything: Add the warm potatoes, bacon, cheese, and green onions to the dressing. Gently toss until coated.
- Chill (optional): Serve immediately for a warm salad or refrigerate for 1 hour if you prefer it cold.
- Garnish and serve: Top with extra bacon and green onions because presentation matters.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. The bacon might lose some crunch, but the flavors meld beautifully.
Pro tip: If you’re meal-prepping, keep the bacon separate and add it fresh before serving. No one likes soggy bacon—that’s a crime against humanity.
Benefits of This Recipe
This salad is ridiculously versatile. Serve it warm, cold, or at room temperature.
It’s a crowd-pleaser at picnics, BBQs, or even as a midnight snack (we don’t judge). The protein from the bacon and cheese makes it more satisfying than your average side dish. Plus, it’s gluten-free (assuming your bacon and mayo are GF).
Win-win.
Common Mistakes to Avoid
- Overcooking the potatoes: Mushy potatoes = sad salad. Test them early.
- Skimping on salt: Potatoes need seasoning. Don’t be shy.
- Adding cheese while potatoes are piping hot: It’ll melt into a gooey mess.Let them cool slightly first.
- Forgetting to taste the dressing: Adjust the tang (more mustard) or creaminess (more mayo) to your liking.
Alternatives
Not a fan of cheddar? Swap in pepper jack for a kick. Vegetarian?
Skip the bacon and add smoked paprika for that umami vibe. Want it lighter? Use Greek yogurt instead of sour cream.
Out of Dijon? Yellow mustard works in a pinch, but your taste buds might notice the downgrade.
FAQ
Can I use regular potatoes instead of baby potatoes?
Absolutely. Chop russet or Yukon gold potatoes into bite-sized pieces.
Just adjust the boiling time—they might take a few extra minutes.
Can I make this ahead of time?
Yes, but hold the bacon until serving. The salad tastes better after chilling for an hour, but the bacon turns limp if left too long.
Is there a dairy-free version?
Use dairy-free sour cream and mayo, and skip the cheese (or use a vegan alternative). It won’t be exactly the same, but it’ll still slap.
Why not just make baked potatoes?
Because slicing them into a salad means you get every flavor in one bite.
Also, forks are overrated. IMO.
Final Thoughts
This loaded potato salad is the easiest way to impress people without trying. It’s creamy, crunchy, salty, and tangy—everything a side dish should be.
Whether you’re feeding a crowd or just yourself (again, no judgment), this recipe delivers. Now go forth and make potato salad exciting again.