Loaded Potato Salad turns the best baked potato toppings into a creamy, tangy potato salad with bacon, sharp Cheddar, and green onions.
Author’s Notes
The Secret To A Better Potato Salad
I love a fully loaded baked potato, so turning those flavors into a summer side felt natural. This Loaded Potato Salad is fun and full of flavor: sour cream, bacon, Cheddar, and green onions folded into a creamy base.
To avoid a flat-tasting salad, dice the potatoes small and cook them in well-salted water so they absorb seasoning as they cook. While the potatoes are still warm, toss them with apple cider vinegar so they soak up bright, tangy flavor as they cool — that step keeps the salad lively instead of heavy.
The dressing gets a boost from Dijon, garlic powder, and paprika. If you prefer less tang, reduce the Dijon or vinegar slightly, but if you love tang, keep the amounts as written.
Loaded Potato Salad Ingredients
| Ingredient | Notes |
|---|---|
| Russet potatoes | Dice into even 3/4-inch pieces and cook just until fork-tender. Avoid overcooking to prevent a mushy salad. |
| Apple cider vinegar | Toss warm potatoes with vinegar so they absorb tangy flavor while cooling. This prevents a flat, heavy result. |
| Mayo, sour cream, Dijon & seasonings | Chill the dressing while the potatoes cool so the flavors meld. |
| Bacon | Cook in a skillet or bake—both work well. Dice and cool before adding. |
| Cheddar cheese & green onions | Use sharp or extra-sharp Cheddar and reserve some for topping. |
What To Serve With This Loaded Potato Salad
- Burgers or hot dogs: A classic cookout pairing.
- Grilled chicken: Simple and complementary to the creamy salad.
- Pulled pork sandwiches: Great for BBQs and potlucks.
- Sides: Corn on the cob, baked beans, watermelon, or a garden salad.
Chelsea’s Notes
Loaded Potato Salad Tips
- Shred the cheese yourself: Freshly shredded Cheddar has better flavor and texture than pre-shredded varieties.
- Taste after chilling: Flavors change when cold—adjust salt, pepper, or Dijon right before serving.
- Fold gently: Use a spatula to prevent the potatoes from breaking down.
- Serve slightly warmed to room temperature: Let the salad sit 10–15 minutes at room temperature so the dressing softens and flavors shine.
Storage
Keep Loaded Potato Salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving and add reserved bacon, cheese, or green onions right before serving so toppings stay fresh.
More BBQ-Worthy Sides
Fruit Salads
Tropical Fruit Salad (3-Ingredient Dressing!)
Salads
Broccoli And Bacon Salad Recipe
Salads
Tuna Macaroni Salad Recipe
Salads
Easy Coleslaw Recipe
Loaded Potato Salad
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 (use a good-quality brand)
- 3/4 cup sour cream
- 16 ounces bacon, diced, cooked, and cooled
- 1 bunch green onions, thinly sliced (6–8)
- 1 1/2 cups freshly shredded sharp Cheddar cheese
- Salt and pepper, to taste
Instructions
- Cook potatoes: Peel and dice potatoes into 3/4-inch pieces. Place in a large pot, cover with cold water by 1 inch, and add 2 teaspoons salt. Bring to a boil over high heat. Once boiling, cook 4–5 minutes, or until potatoes are just fork-tender. Do not overcook.
- Drain and vinegar: Gently drain and let potatoes stand 5 minutes to dry. Return to the pot, pour apple cider vinegar over them, and toss gently. Set aside until fully cooled (or chill in the fridge to speed cooling).
- Make dressing: Whisk Dijon, sugar, garlic powder, paprika, mayonnaise, sour cream, 1 teaspoon salt, and 1 teaspoon pepper until smooth. Cover and refrigerate while potatoes cool.
- Cook bacon: Cut bacon into small pieces and cook in a skillet until crisp. Drain on paper towels and let cool.
- Assemble salad: Reserve a little bacon, cheese, and green onion for topping. Gently fold the remaining bacon, cheese, and green onions into the cooled potatoes with the dressing.
- Chill and serve: Taste and adjust salt and pepper if needed. Cover and refrigerate at least 1 hour or overnight. Sprinkle the reserved toppings over the salad right before serving.
Recipe Notes
Nutrition
Calories: 789 kcal |
Carbohydrates: 44 g |
Protein: 32 g |
Fat: 54 g
Nutrition information is an approximation.