Get ready to win potlucks, cookouts, and even the hearts of the pickiest eaters with this Ultimate Loaded Potato Salad Recipe! Imagine creamy, tangy potatoes mingling with crispy bacon, sharp cheddar, and fresh herbs in every bite, all wrapped in a luscious sour cream and mayo dressing. This beloved side dish isn’t just comforting and indulgent, it’s also packed with bold flavors and satisfying textures. If you’re searching for the one recipe that will have everyone asking for seconds (and the secret), you just found your new go-to.
Ingredients You’ll Need
Each ingredient in this Ultimate Loaded Potato Salad Recipe plays a starring role, adding just the right touch of flavor, texture, or color to the dish. Don’t be fooled by the simplicity—these components join forces to make every spoonful little more than irresistible comfort.
- Potatoes: Russet or Yukon gold potatoes provide the creamy, tender base for our salad—be sure to cut them into 1-inch cubes for the perfect bite.
- Sour Cream: Adds irresistible creaminess and tang; try Greek yogurt for a lighter, protein-rich swap.
- Mayonnaise: Makes the dressing rich and smooth, letting all the flavors blend perfectly together.
- Dijon Mustard: Delivers a gentle kick and subtle depth that lifts the whole salad.
- Apple Cider Vinegar: A splash here brightens everything, balancing the creaminess with zippy acidity.
- Garlic Powder: Boosts flavor without overpowering—just the right amount for a savory finish.
- Onion Powder: Lends sweetness and umami, rounding out the dressing beautifully.
- Salt and Black Pepper: Season to taste and watch the other ingredients shine all the more.
- Bacon: Six slices, crispy and chopped—each smoky, savory bite is pure magic here.
- Shredded Sharp Cheddar Cheese: Melts ever so slightly into the warm potatoes for maximum decadence.
- Green Onions: Add crunch, color, and a mild bite that contrast the creamy base.
- Fresh Chives: Sprinkle on top for herbal brightness and a pop of green vanity.
- Hard-Boiled Eggs (optional): Toss in for even more richness and a classic potato salad twist—totally up to you!
How to Make Ultimate Loaded Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your cubed russet or Yukon gold potatoes into a large pot, covering them generously with cold water. Toss in a pinch of salt for flavor right from the start. Bring the pot to a gentle boil over medium-high heat and let the potatoes cook until they’re just fork-tender—about 10 to 12 minutes. You want them soft but not falling apart. Once they’re ready, drain them well and let them cool down for a few minutes so they won’t melt the dressing.
Step 2: Whisk Up the Creamy Dressing
While your potatoes cool, grab a big mixing bowl and whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. The dressing should be smooth, creamy, and packed with flavor. Taste and adjust seasonings to your liking—this is where you build the unmistakable zing of the Ultimate Loaded Potato Salad Recipe.
Step 3: Combine Potatoes and Dressing
With your potatoes still a little warm, gently toss them into the bowl with your creamy dressing. Fold the potatoes in carefully, making sure every piece gets lusciously coated—warm potatoes soak up flavors like nothing else!
Step 4: Load It Up!
Time for the best part. Fold in the crunchy chopped bacon, heaps of shredded sharp cheddar, fresh green onions, and a handful of chives. If you’ve made those optional hard-boiled eggs, now’s their moment to shine—dice and stir them right in. The loaded aspect of this potato salad is what sets it apart, turning a classic into an irresistible crowd-pleaser.
Step 5: Chill and Serve
Cover your salad and refrigerate it for at least an hour (longer if you can stand the wait). This lets the flavors meld together, making every bite even more satisfying. For the finishing touch, garnish with extra chives or bacon just before serving.
How to Serve Ultimate Loaded Potato Salad Recipe
Garnishes
Fancy it up with a sprinkle of extra chopped bacon or a handful of vibrant chives just before serving. Not only does this add a pop of color and a little crunch, but it also hints at the flavor-packed experience waiting inside. If you’re feeling generous, a light scatter of shredded cheddar never hurt anybody!
Side Dishes
This Ultimate Loaded Potato Salad Recipe pairs with just about anything at a barbecue—juicy grilled burgers, smoky ribs, crispy fried chicken, or even veggie skewers for a colorful, balanced plate. It also makes a comforting partner to simple roasted meats or even a picky eater’s lunchbox staple.
Creative Ways to Present
Try scooping the potato salad into individual cups for an easy portable picnic treat. For a fun party platter, serve it inside hollowed baked potatoes or a big lettuce cup nest for a decorative twist. Want to go big? Pile it high on a serving platter and create a topping bar with extra bacon, cheese, and herbs for a make-your-own loaded sensation!
Make Ahead and Storage
Storing Leftovers
Leftover Ultimate Loaded Potato Salad Recipe keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen over time, so don’t be surprised if it tastes even better the next day!
Freezing
While freezing potato salad isn’t usually recommended (the creamy dressing can separate and the texture changes), if you must, freeze portions in airtight containers. Thaw overnight in the fridge and give it a good stir before serving—but fresh is always best for ultimate flavor and texture.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer it slightly warm, let it come to room temperature or set it out about 30 minutes before serving for the best taste and texture.
FAQs
Can I make Ultimate Loaded Potato Salad Recipe in advance?
Absolutely! This salad tastes even better after chilling overnight. Just cover tightly and refrigerate—the flavors will meld and the texture improves with a little patience.
What are the best potatoes to use?
Russet or Yukon gold potatoes both work beautifully here. Yukon golds provide a buttery flavor and hold their shape well, while russets break down a bit more for extra creaminess.
Can I lighten up the dressing?
Definitely—try swapping half or all of the sour cream with Greek yogurt, or use a light mayonnaise. You still get that dreamy creaminess, but a bit less guilt!
Is Ultimate Loaded Potato Salad Recipe gluten-free?
Yes, every ingredient in this recipe is naturally gluten-free, making it a safe and scrumptious choice for those avoiding gluten. Double-check your bacon and condiments, as brands can vary.
What’s the secret to the best flavor?
Letting the salad chill is key—the potatoes soak up all that savory dressing, bacon, and cheese, creating irresistible depth. A generous hand with the seasonings and a final taste before serving ensure greatness every single time!
Final Thoughts
If you’re looking to make memories (and maybe a few new friends) at your next gathering, you can’t go wrong with this Ultimate Loaded Potato Salad Recipe. It’s simple, sensational, and guaranteed to become a staple on your table. Grab those potatoes and get mixing—your new favorite side dish awaits!
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Ultimate Loaded Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes (including chill time)
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Ultimate Loaded Potato Salad Recipe is a crowd-pleaser for any occasion, featuring creamy potatoes dressed in a tangy, flavorful dressing and loaded with bacon, cheese, and fresh herbs.
Ingredients
Potato Salad:
- 2 pounds russet or Yukon gold potatoes (peeled and cut into 1-inch cubes)
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Add-Ins:
- 6 slices cooked bacon (chopped)
- 1 cup shredded sharp cheddar cheese
- ½ cup chopped green onions
- ¼ cup chopped fresh chives
- 2 hard-boiled eggs (chopped, optional)
Instructions
- Cook Potatoes: Boil cubed potatoes in salted water until tender.
- Prepare Dressing: Whisk together sour cream, mayonnaise, mustard, vinegar, spices, salt, and pepper.
- Combine Ingredients: Gently mix cooked potatoes with dressing, then fold in bacon, cheese, onions, chives, and eggs.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with extra chives or bacon if desired.
Notes
- For added texture, leave some of the potato skins on.
- You can substitute Greek yogurt for sour cream to lighten it up.
- This salad can be made a day in advance and tastes even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
