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
Scale
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.
