If you’re craving a dish that’s bursting with flavor, texture, and pure comfort, this Loaded Potato Salad Recipe is absolutely what you need. Imagine tender yellow baby potatoes soaked in a creamy blend of sour cream and mayonnaise, perfectly seasoned with garlic and onion powder, then tossed with sharp cheddar, crispy bacon, and fresh herbs. It’s the kind of hearty, crowd-pleasing salad that transforms any meal into a celebration. Whether you’re heading to a picnic, potluck, or just want a delicious side on a weeknight, this recipe will quickly become your go-to for satisfying those hearty, savory cravings.
Ingredients You’ll Need
This Loaded Potato Salad Recipe shines because of its simple yet thoughtful combination of ingredients. Each element plays a crucial role, balancing creaminess, sharpness, and crunch to create a salad that’s anything but ordinary.
- 3 lbs yellow baby potatoes: The perfect bite-size potatoes that hold their shape and offer a buttery flavor.
- ¾ cup sour cream: Adds a tangy, creamy base that lightens the richness of the salad.
- ¼ cup mayonnaise: Provides extra creaminess and ties all the flavors together seamlessly.
- 1 cup shredded cheddar cheese: Brings a sharp, melty richness and a beautiful color contrast.
- 1 tsp garlic powder: Gives a subtle, savory depth without overpowering the other ingredients.
- 1 tsp onion powder: Enhances the savory profile with a gentle sweetness.
- ½ tsp kosher salt: Essential for bringing out all the natural tastes and seasoning the potatoes perfectly.
- ¼ tsp ground black pepper: Adds a mild heat and complexity.
- 8 cooked bacon slices (chopped or crumbled): The star crunch and smoky flavor that take this salad over the top.
- 3 Tbsp fresh chopped chives: Adds a fresh, onion-like brightness and a pop of green color.
- 2 Tbsp fresh chopped parsley: Garnishes the salad with a touch of herbal freshness and visual appeal.
How to Make Loaded Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your diced yellow baby potatoes into a large pot of salted boiling water. Once it reaches a boil, reduce the heat to a gentle simmer and cook until the potatoes are tender but still hold their shape, about 10 minutes. This is the foundation of your salad, so don’t overcook them — you want each piece to be firm enough to stand up to the dressing and mix-ins.
Step 2: Cool the Potatoes
Drain the potatoes in a colander and rinse them under cold water to stop the cooking process immediately. Let them cool to room temperature. This step is crucial; mixing piping hot potatoes with the creamy dressing can make the salad soggy, so patience really pays off here!
Step 3: Prepare the Dressing
While your potatoes cool, combine the sour cream, mayonnaise, garlic powder, onion powder, kosher salt, and black pepper in a medium mixing bowl. Whisk these together until smooth, melding the flavors into a creamy, tangy dressing that will coat the potatoes beautifully.
Step 4: Toss Potatoes with Dressing
Gently fold the cooled potatoes into the sour cream mixture, making sure each piece gets an even coating. This step ensures every scoop of salad bursts with creamy goodness and seasoning in every bite.
Step 5: Add the Cheddar, Bacon, and Chives
Now for the fun part: stir in the shredded cheddar cheese, crispy bacon bits, and fresh chopped chives. Each of these ingredients ups the flavor ante — the cheddar adds sharpness, bacon adds smokiness and crunch, and chives bring a fresh zing that brightens the whole dish.
Step 6: Final Seasoning and Chill
Taste and adjust with extra salt and pepper if needed, then sprinkle the top with fresh parsley for a pop of color and freshness. Refrigerate the salad for at least an hour before serving. This chilling time lets all the flavors marry wonderfully and the salad firm up to the perfect texture.
How to Serve Loaded Potato Salad Recipe
Garnishes
Alongside the parsley, feel free to add extra crispy bacon pieces or a sprinkle of shredded cheddar on top just before serving. These finishing touches make the salad look as irresistible as it tastes and bring another layer of flavor and texture right before it hits the table.
Side Dishes
Loaded Potato Salad Recipe pairs beautifully with grilled meats like chicken, steak, or burgers. It’s also a fabulous side for summer barbecues, picnics, or potluck spreads. Try it with fresh barbecue ribs or alongside tangy coleslaw for a balanced, crave-worthy meal.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out mini bell peppers or crispy potato skins to turn it into an eye-catching appetizer. Another idea is layering it in a clear trifle bowl, alternating with layers of bacon and cheese for a stunning presentation that is as tasty as it is beautiful.
Make Ahead and Storage
Storing Leftovers
This Loaded Potato Salad Recipe keeps nicely in an airtight container in the fridge for up to 3 days. Because of the fresh herbs and dairy-based dressing, it tastes best when enjoyed within this timeframe for maximum freshness and flavor.
Freezing
Freezing is not recommended for this salad because the texture of the potatoes and the creamy dressing can become watery or grainy once thawed. For best results, enjoy this salad fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you do prefer it slightly warmer, allow it to sit out for 15 minutes before serving. This lets the flavors shine without compromising the creamy texture.
FAQs
Can I use red potatoes instead of yellow baby potatoes?
Absolutely! Red potatoes work well too. They’re slightly waxier and hold their shape beautifully, making them a great substitute if you prefer.
Is it possible to make this salad dairy-free?
Yes, you can swap out sour cream and mayonnaise with dairy-free alternatives like coconut or cashew-based options to suit dietary needs without losing creaminess.
How can I make the salad more tangy?
Adding a bit of mustard or a splash of apple cider vinegar to the dressing will introduce a tangier note that balances the richness nicely.
Can I prepare this salad a day ahead?
Definitely! Preparing it a day in advance actually helps deepen the flavors. Just make sure to keep it well-covered in the refrigerator.
What can I substitute for bacon if I want a vegetarian option?
Try crispy smoked tempeh or seasoned fried mushrooms. They provide a similar smoky, umami flavor and add great texture.
Final Thoughts
There’s something truly special about this Loaded Potato Salad Recipe that makes it stand out from the crowd. Its perfect blend of creamy, cheesy, smoky, and fresh elements will win over any crowd and have you coming back for more. Roll up your sleeves, grab those simple ingredients, and get ready to impress with a dish that feels like a warm hug in every bite. You absolutely have to try it—you won’t regret it!
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Loaded Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings (approximately 8 scoops)
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Loaded Potato Salad is the perfect creamy and flavorful side dish featuring tender yellow baby potatoes, a tangy sour cream and mayonnaise dressing, sharp cheddar cheese, crispy bacon, and fresh herbs. Ready in just 30 minutes, it’s ideal for gatherings, BBQs, or a hearty family meal.
Ingredients
Potatoes
- 3 lbs yellow baby potatoes (washed and diced into bite-size pieces)
Dressing
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Add-ins & Garnish
- 1 cup cheddar cheese (shredded)
- 8 cooked bacon slices (sliced, chopped, or crumbled)
- 3 Tbsp chives (fresh, chopped)
- 2 Tbsp parsley (fresh, chopped for garnish)
Instructions
- Cook Potatoes: Add the diced yellow baby potatoes to a large pot of salted boiling water over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain and Cool Potatoes: Drain the cooked potatoes and rinse them under cold water to stop the cooking process. Set the potatoes aside to cool to room temperature.
- Prepare Dressing: In a medium-sized mixing bowl, combine sour cream, mayonnaise, garlic powder, onion powder, kosher salt, and ground black pepper. Mix thoroughly to create a smooth dressing.
- Toss Potatoes with Dressing: Once the potatoes have cooled, toss them gently with the sour cream mixture until they are evenly coated.
- Add Cheese, Bacon, and Herbs: Stir in the shredded cheddar cheese, chopped cooked bacon, and fresh chopped chives until everything is well combined.
- Season and Garnish: Taste and adjust the salt and pepper seasoning as needed. Garnish the potato salad with fresh chopped parsley. Chill in the refrigerator for at least one hour before serving to allow flavors to meld. Enjoy!
Notes
- Use yellow baby potatoes as they hold their shape well after boiling and offer a creamy texture.
- Make sure to cool the potatoes completely before mixing with the dressing to prevent it from becoming watery.
- For extra flavor, you can add a splash of apple cider vinegar or lemon juice to the dressing.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Add chopped hard-boiled eggs for a richer variation.
