My loaded potato salad is filled with red potatoes, bacon bits, and cheddar cheese for a delicious, but easy-to-make salad people will actually eat. It uses sour cream and mayo to create that super creamy homemade dressing to make it taste like a baked potato in salad format!
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My Favorite Loaded Potato Salad
So here’s the deal. Most loaded potato salad recipes tell you to bake the potatoes in the oven. I’ve done it, but when it’s 85 degrees outside, the last thing I want to do is turn on my oven. So, I started boiling my potatoes. Not only do they finish cooking faster (hello 8 minutes!), but my house stays nice and cool.
Turns out the dressing even clings to the potatoes better this way! And, after tasting both ways, they taste the same once all the cheese and salty bacon are loaded on. I mean, I can’t argue about saving time, right?
It’s a lot like my loaded tots that use tater tots to create the same type of dish, but this version is more suited for picnics and summertime than game days.
Loaded Potato Salad Ingredients
- Potatoes – Red-skinned potatoes are my favorite for this recipe. They’re waxy potatoes, so they have a firm, smooth texture that’s perfect for making potato salad!
- Shredded cheddar cheese – Sharp cheddar is my go-to for easy extra flavor! I mix half of it into the salad, and use the other half as a topping.
- Real bacon bits – Real bacon adds that perfect amount of saltiness and crunchiness. Store bought bacon bits work well too, but they tend to be smaller with a little different flavor.
- Green onions – For additional freshness and a subtle, crisp bite. I love the taste of this garnish and the splash of color it adds to the bowl.
- Potato salad dressing – I whisk together sour cream, mayo, apple cider vinegar, salt, and pepper to create a super creamy, tangy, and flavorful dressing with simple ingredients.
How to Make Loaded Potato Salad
STEP ONE: Scrub and rinse the unpeeled potatoes, then cut them into 1-inch cubes.
STEP TWO: Place the potatoes in a large pot with enough salted water to cover them then boil them until they are fork-tender. This takes about 7 to 8 minutes.
STEP THREE: Drain and rinse the potatoes, then place them in the refrigerator to cool for 30 minutes.
STEP FOUR: Meanwhile, in a bowl that’s large enough to hold everything, whisk the sour cream, mayonnaise, vinegar, salt, and pepper until smooth.
STEP FIVE: Gently fold the cooled potatoes into the dressing, then fold in 1 cup of cheese, half of the bacon bits, and half of the green onions.
STEP SIX: Chill for at least 30 minutes, or up to 2 hours if possible.
STEP SEVEN: Garnish with the remaining cheese, bacon, and green onions, then serve and enjoy!
Recipe Tips
- Keep the potato skins on! This recipe is intended to be as easy as possible, and because I use red potatoes, the skins actually add depth and texture to the dish. So stop peeling!
- Do not overcook the potatoes. Overcooked potatoes make a mushy potato salad and no one wants there. Aim for just tender enough to poke slightly with a fork.
- Drain the potatoes really well. Any leftover water on the potatoes will make the potato salad watery, and no one wants that.
- Chilled tastes best. This salad tastes incredible when it’s been chilled before serving, which means it can be made ahead and just pulled from the fridge when you’re ready to eat!
Variations and Substitutions
- Fresh chives, dill, or parsley are great options for garnishes instead of green onions.
- Add in some eggs. Some people live for eggs in their potato salad, but I prefer mine without them. If you love eggs, just chop in 3 hard boiled eggs.
- Diced red onion is one of my favorite ingredients to mix in. It adds a sharp, peppery taste and a satisfying crunch that contrasts with the potatoes and dressing.
- Celery is another classic mix-in that adds a delightful, crisp crunch to each bite. Be sure to dice it finely so that it spreads evenly throughout the loaded baked potato salad.
- Try using the air fryer. Air frying potatoes work great as an alternative that still keeps the stove off. I just prefer the boiling method because I can make more in the pot than the air fryer basket.
What to Serve with Loaded Potato SaladÂ
I love serving potato salad with savory mains like my grilled chicken legs, grilled chicken thighs, grilled pork chops, and grilled sirloin steak. This side also tastes delicious served with classic BBQ favorites like hamburgers, hot dogs, and fried chicken.
Loaded Potato Salad FAQs
Can I make potato salad ahead of time?
Yes! Feel free to make the dressing and boil the potatoes a day in advance. For the perfect texture, I recommend waiting until 2 hours before serving to mix the potatoes and dressing together.
How should I store leftovers?
Leftover loaded baked potato salad should be covered with plastic wrap or transferred to an airtight container. The leftovers will last in the refrigerator for up to 3 days. I don’t recommend freezing this one, as the texture will change when frozen and thawed again.
More Easy Summer Side Dishes
Are you making my loaded potato salad for a summer picnic or any other reason? Please leave it a quick star rating and/or comment to let others know what you thought about it!
Loaded Potato Salad (No Oven!)
Ingredients
- 3 pounds red-skinned potatoes
- 3/4 cup sour cream full-fat
- 3/4 cup mayonnaise good-quality
- 2 tablespoons apple cider vinegar
- kosher salt to taste
- 1 teaspoon black pepper
- 1 1/2 cups cheddar cheese shredded, divided
- 3 ounces bacon bits divided
- 4 green onions finely chopped, divided
Instructions
- Scrub and rinse unpeeled potatoes, then cut them into 1-inch cubes.
- Place potatoes in a large pot of salted water, with just enough water to cover them.
- Bring to a boil over high heat, then reduce to a gentle boil and cook the potatoes for 7-8 minutes (or until they are fork-tender).
- Drain and rinse the potatoes, then place them in the refrigerator to cool for 30 minutes.
- Meanwhile, in a large bowl (big enough to hold the potatoes), whisk the sour cream, mayonnaise, vinegar, 2 teaspoons salt & 1 teaspoon pepper until smooth.
- When the potatoes are cooled, gently fold them into the dressing until coated.
- Fold in 1 cup of cheese, half of the bacon, and half of the green onions. Season with more salt to taste, if desired.
- Chill for at least 30 minutes, and up to 2 hours.
- Garnish with the remaining cheese, bacon, and green onions, and serve.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
