Loaded Potato Salad – Filled with potatoes, bacon, shredded cheese, green onions and a delicious creamy dressing. A fun twist on the classic potato salad that tastes like a loaded baked potato in salad form.
Potato salad is always a popular side dish to bring to a BBQ. It’s creamy, flavorful and a huge crowd favorite. Some other potluck staples are coleslaw, pasta salad, cucumber tomato salad and macaroni salad.
When it comes to summer BBQ’s and get togethers, potato salad has been one of the most popular picks. Potatoes are one of my all-time favorites, but I’ll be honest…I usually don’t love potato salad. It’s usually too mushy with a lot of mayo and mustard flavor.
I decided to make a loaded baked potato version instead of the classic potato salad and it turned out so delicious! Even my husband (who doesn’t love potato salad) went back for seconds.
This recipe is a fun twist from the original potato salad and tastes just like a loaded baked potato in salad form. It has such great flavor and is the perfect side dish for any potluck or picnic. So delicious!
Type of potatoes
I love to use red potatoes when making potato salad. They tend to hold their shape better, meaning they won’t get all crumbly and mushy. Plus the skin on red potatoes is a bit thicker, so it holds up when mixing the potato salad together. I like the extra texture the red skin adds.
You can definitely still use other types of potatoes to make this loaded potato salad, such as russets or yukon gold. Russets will make for a more crumbly/creamy potato salad, while yukons will add a stronger buttery flavor.
How long to boil potatoes
To get the potatoes tender and ready to dice, you’ll need to boil them first. I like to boil my potatoes in a large pot with water for about 15 minutes. They should be fork tender and soft to touch. Once they’re ready, you’ll drain them and then run under cold water (to prevent from cooking any longer).
How to make potato salad
Scroll down for the printable loaded potato salad recipe.
- Boil potatoes. Place potatoes in large pot of boiling water with salt. Cook until fork tender (about 15 minutes), then drain under cold water. Dice into 1-inch pieces once cooled.
- Make the dressing. In a small bowl, combine mayo, sour cream, green onions, ranch, salt and pepper. Then pour over potatoes and stir together with the bacon and cheese. Add more S&P to taste.
- Chill and then serve. Store in fridge until ready to serve. Top with extra cheese, bacon and green onion if desired.
What goes with potato salad?
Potato salad tastes great with pretty much anything! Below are a few of our top picks:
- Grilled meat: Grilled chicken, hamburgers, turkey burgers, steak or shish kabobs.
- BBQ: Brisket, ribs or BBQ chicken
- Veggies: Grilled vegetables, asparagus, green beans, zucchini fries or corn on the cob.
- Other summer salads: Cucumber tomato salad, broccoli salad with bacon, tortellini Italian pasta salad or fruit salad.
Can you make potato salad the day before? Yes, this loaded potato salad is the perfect make-ahead dish. Just mix everything together and cover tightly with plastic wrap. Mix again right before serving and top with more shredded cheese, crumbled bacon and green onions if desired.
How long does it last? This potato salad recipe will keep for about 3-5 days if stored in an airtight container in the fridge.
More tasty potato dishes:
- Roasted Red Potatoes
- Easy Potato Skin
- Twice Baked Potatoes
- Parmesan Potato Wedges
- Cheesy Potatoes
- Skillet Potatoes
- Loaded Potato Soup
Loaded Potato Salad Recipe
- 1 pound red potatoes
- 1/3 cup mayo with olive oil
- 1/3 cup sour cream
- 2-3 Tablespoons green onions or chives , sliced
- 2 teaspoons dry ranch seasoning mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4-6 pieces bacon , cooked and crumbled
- 1/2 cup shredded cheddar cheese
- Place the potatoes in a large pot of boiling water with salt. Cook for 15 minutes, or until fork tender. Then drain and run under cold water. Once all the way cooled, dice into 1-inch pieces.
- Combine the mayo, sour cream, green onions or chives, ranch, salt and pepper in a small bowl. Then pour over the potatoes and stir together with the bacon and cheese.
- Add more salt and pepper to taste. Refrigerate until ready to serve. Top with extra shredded cheese, crumbled bacon and green onion if desired.
- For a variation, you can bake russet potatoes in the oven (instructions here) and then dice them once cooled.
- To make-ahead: Mix everything together and cover tightly with plastic wrap. Mix again right before serving and top with more shredded cheese, crumbled bacon and green onions if desired.
- To store: This potato salad recipe will keep for about 3-5 days if stored in an airtight container in the fridge.