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
Scale
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
