If you’re craving a picnic-perfect side that steals the show every time, you’ll fall head over heels for this Ultimate Loaded Potato Salad Recipe. Imagine tender potatoes smothered with a creamy, tangy dressing, studded with crispy bacon, sharp cheddar, and a sprinkle of fresh chives—it’s everything you love about a loaded baked potato, but in salad form. Whether you’re headed to a backyard barbecue or just want a make-ahead dish that everyone will rave about, this is the potato salad you’ll come back to again and again.
Ingredients You’ll Need
The beauty of the Ultimate Loaded Potato Salad Recipe is in its simplicity. Each ingredient plays a vital role, adding texture, color, or a punch of flavor that brings the whole dish together. Let’s dive into what you’ll need and why you don’t want to skip a thing!
- Baby red or Yukon gold potatoes (2 1/2 pounds): These potato varieties are creamy and hold their shape beautifully after boiling, making every bite satisfying.
- Sour cream (1 cup): This adds a luscious tang and creaminess that sets the base for the dressing.
- Mayonnaise (1/2 cup): Mayo brings extra richness and helps bind everything together for that classic potato salad texture.
- Dijon mustard (1 tablespoon): A touch of Dijon gives the dressing a subtle kick and depth of flavor.
- Garlic powder (1 teaspoon): Garlic powder infuses the salad with a mellow, savory note without overpowering the other flavors.
- Salt and black pepper (to taste): Essential for seasoning—taste as you go to get it just right.
- Shredded cheddar cheese (1 cup): Melty, sharp cheddar is the signature “loaded” ingredient that makes this salad irresistible.
- Cooked bacon, crumbled (6 slices): Smoky, crispy bacon adds crunch and brings a salty, savory dimension.
- Green onions, thinly sliced (3): These add freshness and a gentle bite that balances the richness of the dressing.
- Fresh chives, chopped (2 tablespoons, optional): Chives lend a mild onion flavor and a pop of green—perfect for garnish or mixing in.
- Apple cider vinegar (1 tablespoon): Just a splash brightens up the whole salad and ties the flavors together.
How to Make Ultimate Loaded Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your cut potatoes in a large pot and cover them with cold water—this helps them cook evenly. Add a generous pinch of salt to the water, then bring it all to a boil. Let the potatoes simmer for 10 to 12 minutes until they’re fork-tender but not mushy. Drain them well and let them cool slightly; you want them warm (not hot) so they’ll absorb the dressing beautifully.
Step 2: Whisk Up the Creamy Dressing
In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, garlic powder, apple cider vinegar, and a good pinch of salt and black pepper. This dressing is the heart of the Ultimate Loaded Potato Salad Recipe, so don’t be shy—taste and adjust the seasoning if you like.
Step 3: Coat the Potatoes
Add the warm, drained potatoes to your bowl of dressing. Gently toss everything together, making sure every potato gets a good coating. Warm potatoes soak up the flavors much better than cold, adding that extra boost of deliciousness.
Step 4: Add the Good Stuff
Fold in the shredded cheddar cheese, crumbled bacon, sliced green onions, and chives (if you’re using them). This is when the salad really comes to life—each bite is loaded with cheesy, smoky, and fresh flavors. Be gentle as you mix so the potatoes keep their shape.
Step 5: Chill and Let the Flavors Meld
Cover your salad and pop it in the fridge for at least an hour. This chilling time is key for letting all those incredible flavors mingle and meld together. When you’re ready to serve, give it a quick stir and add extra bacon, cheese, and chives on top if you’re feeling fancy.
How to Serve Ultimate Loaded Potato Salad Recipe
Garnishes
The finishing touches make all the difference! Sprinkle a bit more bacon, extra cheddar, and snipped chives right on top just before serving. Not only does this give your Ultimate Loaded Potato Salad Recipe a gourmet look, but it also adds extra bursts of flavor and color.
Side Dishes
This salad is a superstar next to grilled burgers, barbecue chicken, or smoky ribs. It’s also fantastic alongside simple sandwiches or as part of a summer potluck spread. The creamy, savory flavors complement just about anything you’d find at a picnic or cookout.
Creative Ways to Present
For a fun twist, serve the potato salad in individual mason jars or scoop it into lettuce cups for a light, party-friendly presentation. You can also pile it high on a big platter and top it with extra garnishes for a beautiful, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ultimate Loaded Potato Salad Recipe in an airtight container in the refrigerator. It will stay fresh for up to three days, and the flavors often become even richer after a night in the fridge.
Freezing
While you can technically freeze potato salad, the creamy dressing can separate and the texture of the potatoes may change after thawing. For best results and flavor, enjoy this salad fresh or refrigerated instead of frozen.
Reheating
This salad is meant to be served cold or at room temperature. If you’d like to take the chill off, just let it sit on the counter for about 20 minutes before serving. Avoid microwaving, as it can affect the creamy texture and make the cheese oily.
FAQs
Can I make the Ultimate Loaded Potato Salad Recipe a day ahead?
Absolutely! In fact, making it a day ahead allows the flavors to develop even more. Just give it a good stir before serving and add a fresh sprinkle of bacon and chives on top.
Can I use a different type Side Dish
Yes, you can substitute other waxy potatoes like fingerlings or even classic russets, but red or Yukon gold potatoes offer the best texture for this salad. Just make sure to cut them into even, bite-sized pieces for even cooking.
What can I use instead of sour cream?
Greek yogurt is a fantastic alternative if you want a lighter, tangier flavor. It’ll keep your Ultimate Loaded Potato Salad Recipe creamy while adding a bit of protein.
Is this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a safe and delicious choice for anyone avoiding gluten.
How do I keep my potato salad from getting watery?
Be sure to drain the potatoes thoroughly and let them cool slightly before adding the dressing. This keeps excess moisture from watering down your salad and helps the flavors cling to each bite.
Final Thoughts
If you love a side dish that’s creamy, packed with flavor, and always a hit at gatherings, you simply have to try the Ultimate Loaded Potato Salad Recipe. It’s everything you want in a potato salad and then some—easy to make, endlessly customizable, and guaranteed to disappear fast. Give it a whirl and watch it become your new favorite!
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Ultimate Loaded Potato Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Ultimate Loaded Potato Salad is a creamy, flavorful side dish perfect for summer gatherings or potlucks. Made with tender baby potatoes, tangy sour cream, savory bacon, sharp cheddar cheese, and fresh herbs, it offers the perfect balance of textures and tastes. Easy to prepare and endlessly crowd-pleasing, this gluten-free recipe is an elevated classic that can be made ahead to let flavors meld beautifully.
Ingredients
Potatoes
- 2 1/2 pounds baby red or Yukon gold potatoes, cut into bite-sized pieces
Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Add-ins
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 3 green onions, thinly sliced
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Cook the Potatoes: Place the cut potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 10–12 minutes, or until potatoes are fork-tender. Drain and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, apple cider vinegar, salt, and pepper until smooth and well combined.
- Toss Potatoes with Dressing: Add the warm (not hot) potatoes to the bowl with the dressing and toss gently to coat all pieces evenly, ensuring the potatoes absorb the flavors.
- Add Mix-ins: Fold in shredded cheddar cheese, crumbled bacon, sliced green onions, and chopped fresh chives if using. Mix gently to distribute throughout the salad.
- Chill to Marinate: Cover the salad and refrigerate for at least 1 hour before serving to let the flavors meld and the salad to cool fully.
- Garnish and Serve: Before serving, garnish with extra bacon bits, shredded cheese, and fresh chives if desired for an extra loaded presentation and added texture.
Notes
- For a lighter version, substitute Greek yogurt for sour cream to reduce fat content without sacrificing creaminess.
- This potato salad can be made a day ahead. Just stir well before serving for best texture and flavor.
- Use either red or Yukon gold potatoes as they hold their shape well when boiled and provide a creamy texture inside.
- Make sure potatoes are warm when mixed with dressing to allow better absorption of flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg
