Loaded Potato Salad

Loaded Potato Salad is a creamy, flavorful side dish packed with crispy bacon, cheddar cheese, and green onions. It’s a crowd-pleaser at barbecues, potlucks, and family gatherings. This dish brings together all the delicious flavors of a loaded baked potato in a refreshing, chilled salad.

Why You’ll Love This Recipe

• It’s a perfect side dish for summer cookouts and picnics.
• Packed with bold flavors from bacon, cheese, and a creamy dressing.
• Easy to make ahead and stores well.
• A great alternative to traditional potato salad.
• Customizable with different mix-ins and toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Russet or Yukon Gold)
• Bacon, cooked and crumbled
• Cheddar cheese, shredded
• Green onions, chopped
• Sour cream
• Mayonnaise
• Dijon mustard
• Garlic powder
• Salt and pepper

Directions

1. Cook the potatoes: Peel and dice the potatoes, then boil them in salted water until tender. Drain and let them cool.
2. Prepare the dressing: In a large bowl, mix sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
3. Combine ingredients: Add the cooled potatoes, crumbled bacon, shredded cheese, and green onions to the bowl with the dressing. Stir until well combined.
4. Chill and serve: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 35 minutes

Variations

• Spicy Kick: Add diced jalapeños or a dash of hot sauce.
• Healthier Option: Use Greek yogurt instead of sour cream and light mayo.
• Extra Crunch: Mix in chopped celery or bell peppers.
• Loaded Ranch Style: Substitute Dijon mustard with ranch dressing for a different flavor.
• Vegetarian Version: Omit bacon and add roasted chickpeas for texture.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: This salad is best served cold, but if you prefer it warm, microwave it for 30 seconds.
• Freezing: Not recommended, as the texture of potatoes and dressing may change.

FAQs

How do I keep my potato salad from getting watery?

Make sure to drain the potatoes well and let them cool completely before mixing with the dressing.

Can I make this salad ahead of time?

Yes! It tastes even better after a few hours in the fridge as the flavors meld together.

What are the best potatoes to use?

Russet or Yukon Gold potatoes work best because they hold their shape well.

Can I use store-bought bacon bits?

Yes, but freshly cooked bacon provides the best flavor and texture.

How long can this potato salad sit out?

For food safety, it should not sit out for more than 2 hours at room temperature.

Can I add eggs to this recipe?

Absolutely! Chopped hard-boiled eggs add extra protein and creaminess.

What can I use instead of mayonnaise?

Greek yogurt or a mix of sour cream and mustard can be used as a substitute.

How do I prevent the potatoes from getting mushy?

Avoid overcooking them; they should be fork-tender but still firm.

Can I make this dairy-free?

Yes, use dairy-free cheese and sour cream alternatives.

What herbs can I add for extra flavor?

Fresh parsley, dill, or chives add great flavor to the salad.

Conclusion

Loaded Potato Salad is a delicious, hearty side dish that’s perfect for any gathering. With its creamy texture, savory bacon, and cheesy goodness, it’s sure to be a hit. Whether you’re serving it at a barbecue or a casual family dinner, this easy-to-make salad will impress everyone at the table. Try different variations to suit your taste and enjoy this flavorful dish!

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