Loaded Potato Salad: The Ultimate Recipe Guide

Loaded Potato Salad: Prepare to ditch the boring side dishes! Forget everything you thought you knew about potato salad because this isn’t your grandma’s recipe (unless your grandma was secretly a culinary genius!). We’re talking creamy, dreamy, and bursting with flavor in every single bite. This is the ultimate comfort food upgrade, perfect for potlucks, barbecues, or even a satisfying weeknight meal.

Potato salad, in its simplest form, has been around for centuries, with variations popping up across Europe. However, the “loaded” concept, taking inspiration from loaded baked potatoes, is a more modern and distinctly American twist. Think of it as a celebration of all things delicious – bacon, cheese, chives, and a tangy dressing, all mingling with perfectly cooked potatoes.

What makes loaded potato salad so irresistible? It’s the perfect balance of textures and tastes. The soft, fluffy potatoes contrast beautifully with the crispy bacon and the sharp cheddar cheese. The creamy dressing, often a blend of mayonnaise, sour cream, and mustard, ties everything together with a delightful tang. Plus, it’s incredibly convenient! You can make it ahead of time, allowing the flavors to meld and deepen, making it the ideal dish for entertaining or meal prepping. Trust me, once you try this recipe, you’ll never look at potato salad the same way again!

this Recipe

Ingredients:

• 5 lbs Russet Potatoes, scrubbed and cut into 1-inch cubes
• 1 cup Mayonnaise (I prefer full-fat for the best flavor and texture)
• 1/2 cup Sour Cream (again, full-fat is my go-to!)
• 1/4 cup Milk (whole milk works best, but 2% is fine too)
• 2 tablespoons Dijon Mustard (adds a nice tang!)
• 1 tablespoon Apple Cider Vinegar (for a little extra zing)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Paprika (smoked paprika is amazing if you have it!)
• 1/4 teaspoon Black Pepper
• 1 teaspoon Salt (or more, to taste)
• 1 cup Cooked Bacon, crumbled (about 1 pound of bacon before cooking)
• 1 cup Shredded Cheddar Cheese (sharp cheddar is my favorite)
• 1/2 cup Chopped Green Onions (both green and white parts)
• 1/4 cup Chopped Fresh Parsley (for garnish, optional)
• 2 Hard-Boiled Eggs, peeled and chopped (optional, but highly recommended!)

Preparing the Potatoes:

1. Get those potatoes ready! Place the cubed potatoes in a large pot and cover them with cold water. Make sure the water level is a couple of inches above the potatoes.
2. Season the water. Add about 1 tablespoon of salt to the water. This helps to season the potatoes from the inside out.
3. Bring to a boil. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 12-15 minutes, or until the potatoes are fork-tender. You want them to be cooked through but not mushy.
4. Drain and cool. Carefully drain the potatoes in a colander. Rinse them with cold water to stop the cooking process and help them cool down faster. This is important because you don’t want to add the dressing to hot potatoes, or it will melt and become greasy.
5. Let them cool completely. Spread the potatoes out on a baking sheet or in a large bowl to cool completely. This usually takes about 30 minutes to an hour. You can speed up the process by placing them in the refrigerator.

Making the Dressing:

1. Combine the wet ingredients. In a large bowl, whisk together the mayonnaise, sour cream, milk, Dijon mustard, and apple cider vinegar. Make sure everything is well combined and smooth.
2. Add the spices. Add the garlic powder, onion powder, paprika, black pepper, and salt to the dressing. Whisk again until all the spices are evenly distributed.
3. Taste and adjust. Taste the dressing and adjust the seasonings as needed. You might want to add a little more salt, pepper, or Dijon mustard depending on your preference. I sometimes add a pinch of cayenne pepper for a little kick!

Assembling the Loaded Potato Salad:

1. Gently combine potatoes and dressing. Once the potatoes are completely cool, gently fold them into the dressing. Be careful not to overmix, as you don’t want to mash the potatoes. You want them to be nicely coated with the dressing.
2. Add the bacon. Add the crumbled cooked bacon to the potato salad and gently fold it in. I like to reserve a little bacon for topping.
3. Add the cheese. Add the shredded cheddar cheese to the potato salad and gently fold it in. Again, I reserve a little cheese for topping.
4. Add the green onions. Add the chopped green onions to the potato salad and gently fold them in.
5. Add the hard-boiled eggs (optional). If you’re using hard-boiled eggs, gently fold them into the potato salad.
6. Chill. Cover the potato salad with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the potato salad to chill thoroughly.

Serving:

1. Garnish. Before serving, garnish the potato salad with the reserved bacon, cheddar cheese, chopped green onions, and fresh parsley (if using).
2. Serve cold. Serve the loaded potato salad cold. It’s perfect as a side dish for barbecues, picnics, potlucks, or any other occasion.
3. Storage. Store any leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.

Tips and Variations:

• Type of Potatoes: While I prefer Russet potatoes for their fluffy texture, you can also use Yukon Gold or red potatoes. Yukon Gold will give you a creamier texture, while red potatoes will hold their shape better.
• Bacon: You can use any type of bacon you like. I often use thick-cut bacon for extra flavor and texture. You can also use bacon bits if you’re short on time, but fresh cooked bacon is always best!
• Cheese: Feel free to experiment with different types of cheese. Monterey Jack, Colby Jack, or even pepper jack would be delicious.
• Vegetables: You can add other vegetables to the potato salad, such as chopped celery, red onion, or bell peppers.
• Spice: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
• Herbs: Fresh dill, chives, or tarragon would also be great additions to the potato salad.
• Vinegar: You can substitute white vinegar or lemon juice for the apple cider vinegar.
• Make it lighter: To make a lighter version of this potato salad, you can use light mayonnaise and Greek yogurt instead of sour cream.
• Vegan option: Use vegan mayonnaise, vegan sour cream, and vegan cheese to make a vegan version of this potato salad. You can also use plant-based bacon alternatives.
• Don’t overcook the potatoes: Overcooked potatoes will become mushy and the potato salad will be less appealing.
• Cool the potatoes completely: Adding the dressing to warm potatoes will cause it to melt and become greasy.
• Don’t overmix: Overmixing the potato salad will cause the potatoes to break down and become mushy.
• Make ahead: This potato salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will actually meld together and improve over time.

Serving Suggestions:

• Serve as a side dish with grilled burgers, hot dogs, or chicken.
• Bring it to a potluck or barbecue.
• Pack it in a picnic basket.
• Enjoy it as a light lunch.

Troubleshooting:

• Potato salad is too dry: Add a little more mayonnaise or milk to the dressing.
• Potato salad is too wet: Drain off any excess liquid.
• Potato salad is bland: Add more salt, pepper, or Dijon mustard.
• Potatoes are mushy: You may have overcooked the potatoes. Next time, be sure to check them frequently while they are cooking.

Conclusion:

This Loaded Potato Salad isn’t just another side dish; it’s a flavor explosion waiting to happen! From the creamy, tangy dressing to the crispy bacon and sharp cheddar, every bite is a celebration of textures and tastes. I truly believe this recipe elevates the humble potato salad to a whole new level, making it a must-try for your next barbecue, potluck, or even just a simple weeknight dinner.

Why is it a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a taste that’s both familiar and exciting. It’s the perfect balance of comfort food and culinary adventure. Forget bland, boring potato salad – this recipe is packed with personality and guaranteed to be a crowd-pleaser. I’ve made this for countless gatherings, and it’s always the first dish to disappear. The combination of the creamy potatoes, the salty bacon, the sharp cheese, and the fresh herbs is simply irresistible.

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your own taste. For a spicier kick, add a pinch of cayenne pepper to the dressing or use pepper jack cheese instead of cheddar. If you’re looking for a vegetarian option, simply omit the bacon and add some chopped celery and bell peppers for extra crunch and flavor. You could even try adding some grilled corn for a summery twist.

Serving Suggestions: This Loaded Potato Salad is fantastic on its own, but it also pairs perfectly with grilled burgers, hot dogs, chicken, or ribs. It’s also a great addition to any picnic basket or potluck spread. For a complete meal, serve it alongside a simple green salad and some crusty bread. And don’t forget to garnish with a sprinkle of fresh chives or parsley for a pop of color and flavor.

I personally love serving it chilled, allowing the flavors to meld together even more. Sometimes, I’ll even make it a day ahead of time, which gives the dressing a chance to really soak into the potatoes. Trust me, it’s worth the wait!

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed hit, and it’s sure to become a staple in your recipe repertoire. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a truly unforgettable Loaded Potato Salad.

I can’t wait to hear what you think! Once you’ve tried it, please come back and leave a comment below. Let me know what variations you tried, what you served it with, and most importantly, how much you enjoyed it. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Sharing your experience will also inspire others to give this recipe a try. Happy cooking, and enjoy!