If there’s one dish that screams comfort food with a delightful burst of flavor, it’s got to be the Ultimate Loaded Potato Salad Recipe. This classic American side is packed with creamy, cheesy, and savory layers, making it a star at any summer barbecue or picnic. Every bite brings that perfect harmony of tender potatoes, crispy bacon, sharp cheddar, and fresh herbs dressed in a tangy, velvety sauce. Whether you’re feeding a crowd or treating yourself, this recipe is absolutely destined to become your go-to potato salad forever.
Ingredients You’ll Need
To make the Ultimate Loaded Potato Salad Recipe, you only need a handful of straightforward ingredients. Each one plays a crucial role, adding texture, tang, or vibrant color that makes this dish irresistible.
- 2 pounds russet or Yukon gold potatoes: Choose these for their ideal balance of creaminess and ability to hold shape after boiling.
- ¾ cup sour cream: Adds luscious creaminess and a touch of tanginess that brightens the salad.
- ½ cup mayonnaise: Brings richness and silky smooth texture that binds everything together perfectly.
- 1 tablespoon Dijon mustard: Offers a gentle sharpness that livens up the flavor profile.
- 1 teaspoon apple cider vinegar: Injects a subtle acidity to balance the creaminess beautifully.
- 1 teaspoon garlic powder: Delivers a mellow, aromatic punch without overpowering the dish.
- 1 teaspoon onion powder: Enhances the overall depth of flavor with delicate sweetness.
- Salt and black pepper to taste: Absolutely essential seasoning to make all ingredients shine.
- 6 slices cooked bacon (chopped): Crispy, smoky goodness that elevates every forkful.
- 1 cup shredded sharp cheddar cheese: Adds a robust cheesiness that melts slightly into the warm potatoes.
- ½ cup chopped green onions: Fresh crunch and mild peppery notes for contrast.
- ¼ cup chopped fresh chives: Herbaceous freshness that brightens each bite.
- 2 hard-boiled eggs (chopped, optional): Classic potato salad addition that adds richness and extra protein.
How to Make Ultimate Loaded Potato Salad Recipe
Step 1: Cook the Potatoes
Start by peeling your potatoes and cutting them into uniform 1-inch cubes to ensure even cooking. Place these cubes into a large pot and cover them with cold water, adding a generous pinch of salt to season as they cook. Bring the water to a boil over medium-high heat and let the potatoes cook until they’re fork-tender, usually about 10 to 12 minutes. This step is crucial to get that perfect tender texture that can soak up all the flavor.
Step 2: Prepare the Dressing
While the potatoes are cooking, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, plus salt and freshly ground black pepper in a large bowl until smooth and creamy. This sauce will coat the potatoes and carry all the delicious flavors throughout the salad.
Step 3: Combine Potatoes and Dressing
Drain the potatoes well once they are cooked, letting them cool slightly but still warm enough to absorb the dressing flavors. Add the potatoes gently into the bowl with your dressing and carefully stir to coat all the cubes—be tender here to keep the potatoes intact and chunky.
Step 4: Add Cheese, Bacon, and Veggies
Now the fun part: fold in the crispy chopped bacon, shredded sharp cheddar cheese, fresh green onions, and fragrant chives. If you’re a fan of hard-boiled eggs, add those chopped gems too for that classic, hearty touch. This combination creates that signature loaded effect with bursting layers of texture and taste.
Step 5: Chill and Serve
Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least one hour. This chilling time lets all those incredible flavors blend and intensify for a truly mouthwatering experience. Before serving, give it a gentle stir and adjust the seasoning if needed.
How to Serve Ultimate Loaded Potato Salad Recipe
Garnishes
The Ultimate Loaded Potato Salad Recipe begs for an extra pop of color and crunch just before serving. Sprinkle additional chopped chives or a few crispy bacon bits right on top to wow your guests with both presentation and extra flavor. A light dusting of black pepper can also add a nice finishing touch.
Side Dishes
This potato salad pairs beautifully with classic grilled favorites like burgers, hot dogs, or BBQ chicken. It’s also perfect alongside green salads, roasted veggies, or a fresh corn on the cob for that ultimate summer spread. The creamy, tangy, savory balance complements almost any main dish with ease.
Creative Ways to Present
For a fun twist, serve the Ultimate Loaded Potato Salad Recipe in individual mason jars for easy picnic-friendly portions. You could also stuff it into hollowed-out small baked potatoes or mini bell peppers for bite-sized appetizers that are sure to impress. The colorful mix of ingredients makes it visually stunning no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Leftover Ultimate Loaded Potato Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain freshness and flavor. Before serving leftovers, give the salad a gentle stir and taste to see if it needs a pinch more salt or a splash of vinegar to brighten it back up.
Freezing
Because of the mayonnaise and sour cream base, freezing this potato salad isn’t recommended. These ingredients can separate and become watery when thawed, which will affect the texture and overall quality of the salad. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warmer, you can remove it from the refrigerator about 15 minutes before serving to take the chill off. Warm potatoes may also be mixed in freshly with the dressing to serve immediately.
FAQs
Can I use red potatoes instead of russet or Yukon gold?
Absolutely! Red potatoes hold their shape well and add a lovely color contrast. Just make sure to cut them into similar-sized cubes for even cooking.
Is there a dairy-free version of the Ultimate Loaded Potato Salad Recipe?
Yes, you can substitute the sour cream and mayonnaise with dairy-free alternatives such as coconut cream or plant-based mayo to make this salad suitable for dairy-free diets without sacrificing creaminess.
What’s the best way to make the salad ahead of time?
Prepare the salad completely, then cover and refrigerate it for at least an hour before serving. The flavors meld and deepen beautifully overnight, making it even more delicious.
Can I add other mix-ins to customize my potato salad?
Definitely! Feel free to incorporate diced pickles, chopped celery, or even a bit of smoked paprika to tweak the flavor and texture to your liking. The Ultimate Loaded Potato Salad Recipe is very adaptable.
How do I prevent the potatoes from getting mushy?
Be sure not to overcook the potatoes; they should be fork-tender but still hold their shape. Also, gently fold in the dressing and other ingredients after cooking to avoid breaking the potatoes apart.
Final Thoughts
The Ultimate Loaded Potato Salad Recipe is one of those timeless dishes that feels like a warm hug from the inside. It’s simple to make but impressively flavorful, perfect for sharing with family and friends. Once you try this recipe, it’s bound to become a staple next to your summer grill or on any picnic blanket. So go ahead, give it a whirl and enjoy every creamy, cheesy, bacon-filled bite!
Print
Ultimate Loaded Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Description
This Ultimate Loaded Potato Salad is a creamy, flavorful side dish perfect for summer picnics and gatherings. Made with tender cubed russet or Yukon gold potatoes, a tangy dressing of sour cream and mayonnaise, crunchy bacon, sharp cheddar cheese, fresh green onions, and chives, it’s a crowd-pleaser that combines rich textures and bold flavors. Optional hard-boiled eggs add an extra protein boost, while the chill time allows all the ingredients to meld perfectly.
Ingredients
Potatoes
- 2 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
Dressing
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Add-ins
- 6 slices cooked bacon, chopped
- 1 cup shredded sharp cheddar cheese
- ½ cup chopped green onions
- ¼ cup chopped fresh chives
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Prepare the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 10–12 minutes. Drain and let cool slightly.
- Make the Dressing: In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Combine Potatoes with Dressing: Add the warm potatoes to the dressing and gently stir to coat them evenly, ensuring all cubes are covered to absorb flavor.
- Fold in Add-ins: Carefully fold in the chopped bacon, shredded cheddar cheese, green onions, and chives. If using, add the chopped hard-boiled eggs. Mix gently to incorporate all ingredients without breaking up the potatoes.
- Season and Chill: Taste and adjust seasoning with additional salt and pepper if needed. Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld together.
- Serve: Before serving, garnish with extra fresh chives or crispy bacon pieces for added texture and flavor.
Notes
- For added texture and earthiness, leave some of the potato skins on instead of peeling all the potatoes.
- To lighten the salad, substitute Greek yogurt for sour cream.
- This salad can be prepared a day in advance and tastes even better after resting overnight.
