Loaded Potato Salad turns classic baked potato toppings into a creamy, tangy potato salad with bacon, Cheddar, and green onions.
Author’s Notes
The Secret To A Better Potato Salad
There are few things I love more than a fully loaded baked potato, so turning those flavors into a summer side just makes sense. And honestly, this Loaded Potato Salad might be the most fun potato salad ever!
Sour cream, bacon, Cheddar, and green onions all mixed into a creamy potato salad? Yes, it’s truly as good as it sounds.
And if you’ve ever had a flat-tasting potato salad, this recipe is anything but that. The potatoes are diced small and cooked in well-salted water to season them from the inside out. Then the real game changer: apple cider vinegar gets added to the freshly drained potatoes so they soak up that bright, tangy flavor as they cool.
That step keeps the salad from tasting too heavy or flat. A little Dijon, garlic powder, and paprika in the dressing add even more tang and flavor. If you don’t love a tangy potato salad, cut back slightly on the Dijon or apple cider vinegar. But if you love tangy, you are going to flip for this one!
Loaded Potato Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Russet potatoes | Dice potatoes into even-sized pieces and cook until just fork-tender with a slightly firm center. Don’t overcook them or the salad can turn mushy. |
| Apple cider vinegar | Warm potatoes soak up the apple cider vinegar, adding tangy flavor from the inside out so the salad doesn’t taste flat or too heavy. It’s the “secret” to a really great salad! |
| Mayo, sour cream, Dijon & seasonings | Chill the dressing while the potatoes cool so the flavors have time to blend and intensify. |
| Bacon | Cook in a skillet OR bake it! Either way works great in this Loaded Potato Salad. |
| Cheddar cheese & green onions | Use sharp or extra-sharp Cheddar for the best flavor, and save some toppings for serving! |
What To Serve With This Loaded Potato Salad
- Burgers or hot dogs: Always an easy choice for a cookout!
- Grilled chicken: Simple, quick, and great with the creamy salad.
- Pulled pork sandwiches: Such a great pairing for BBQs, potlucks, or summer dinners.
- Sides: Corn on the cob, baked beans, watermelon, or a simple garden salad all go great with it.
Chelsea’s Notes
Loaded Potato Salad Tips
- Shred the cheese yourself: Freshly shredded Cheddar has better flavor and texture than bagged cheese.
- Taste after chilling: Potato salad can taste different once cold, so adjust salt, pepper, or Dijon right before serving.
- Fold gently with a spatula: This keeps the potatoes from breaking down too much.
- Serve chilled, but not ice-cold: Let the salad sit at room temperature for 10 to 15 minutes before serving so the dressing is creamier and the flavors come through better.
Storage
Store Loaded Potato Salad in an airtight container in the fridge for up to 4 days. Stir gently before serving and add any reserved bacon, cheese, or green onions right before serving so the toppings stay fresh.
More BBQ-Worthy Sides
Loaded Potato Salad
Video
Equipment
Ingredients
- 4 pounds russet potatoes peeled and cut into 3/4-inch pieces
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon white sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup mayo best quality (Hellmann’s/Best Foods)
- 3/4 cup sour cream
- 16 ounces bacon diced, cooked, & cooled
- 1 bunch green onions thinly sliced (6-8 onions)
- 1-1/2 cups freshly shredded sharp Cheddar cheese
- Salt and pepper
Instructions
- Cook Potatoes: Peel and dice potatoes into small bite-sized pieces, about 3/4-inch. Add potatoes to a large pot and cover with cold water by 1 inch. Add 2 teaspoons salt. Bring to a boil over high heat. Once boiling, cook for 4 to 5 minutes, or until potatoes are just fork tender. Don’t overcook or they’ll fall apart.
- Drain Potatoes: Gently drain potatoes and let stand for 5 minutes to dry. Return potatoes to the pot, pour apple cider vinegar over top, and gently toss. Set aside until fully cooled. (In a rush, place them in the fridge.)
- Make Dressing: Whisk Dijon mustard, sugar, garlic powder, paprika, mayonnaise, sour cream, 1 tsp salt, and 1 tsp pepper in a bowl until smooth. Cover and refrigerate while the potatoes cool.
- Cook Bacon: Cut bacon into small pieces and cook in a large skillet until crisp. Drain on paper towels and let cool.
- Assemble Salad: Reserve a little bacon, cheese, and green onion for topping, then gently fold the rest into the cooled potatoes with the dressing.
- Chill: Taste and add more salt and pepper if needed. Cover and refrigerate for at least 1 hour, or overnight, before serving. Sprinkle reserved toppings over the salad right before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
