Indulge in the ultimate summer side dish: a creamy, flavorful Loaded Potato Salad bursting with sharp cheddar, crispy bacon, fresh scallions, and tangy sour cream. This easy-to-make, make-ahead recipe is guaranteed to be the star of your next barbecue or picnic.

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The Ultimate Loaded Potato Salad: Your Essential Summer BBQ Side

There’s something inherently nostalgic about a truly great potato salad. It evokes memories of warm summer days, lively backyard barbecues, and festive family picnics. But while a classic potato salad holds its own, a “loaded” potato salad takes this beloved side dish to an entirely new level. Imagine all the irresistible toppings you’d pile onto a baked potato – crispy bacon, sharp cheddar cheese, fresh scallions, and a rich, creamy dressing – all integrated into a vibrant, hearty salad. This isn’t just a side; it’s a statement piece that promises to be the first dish to disappear at any potluck. Exceptionally easy to prepare and even better when made ahead, this recipe for Loaded Potato Salad is poised to become your go-to recipe for every summer celebration.

A Nostalgic Journey: The Inspiration for This Recipe

My culinary journey with this particular potato salad began in my childhood, frequenting a charming little delicatessen in our New Jersey town. It was more than just a place to grab a bite; it was a community hub where you were guaranteed to see familiar faces and enjoy quintessential “Jersey” comfort food. Among their extensive menu, the “Bacon Cheddar Potato Salad” held a special place in my heart. As an active teenager, I honestly can’t count the number of containers of that creamy, savory goodness my metabolism allowed me to consume. It was simply incredible – a perfect blend of textures and robust flavors that left an unforgettable impression.

Years later, while away at college, I would often find myself dreaming of that potato salad during long drives back home on I-95 from Virginia. The anticipation of enjoying a scoop (or two!) was a small but significant comfort. So, when I returned home one year to find the deli had permanently closed its doors, a wave of genuine disappointment washed over me. It was a loss, not just of a local establishment, but of a cherished culinary memory.

That disappointment, however, quickly sparked a new ambition. If I couldn’t buy my favorite potato salad, I would simply have to recreate it myself. What followed was a delightful (and sometimes messy) culinary adventure, involving several batches, countless taste tests, and a fair amount of tinkering with ingredients. Eventually, I struck gold. The result was a Loaded Potato Salad that not only perfectly captured the essence and flavor of the deli’s original but has since become an indispensable staple on our family’s summer barbecue menus. This recipe isn’t just about potatoes; it’s about bringing a cherished memory to life, one delicious bite at a time.

The Heart of the Dish: Key Ingredients for Flavor and Texture

Crafting an exceptional Loaded Potato Salad requires attention to each ingredient, as every component contributes to its irresistible flavor and satisfying texture. Here’s a detailed look at the essentials you’ll need to create this barbecue showstopper:

Choosing Your Potatoes: Red Potatoes Reign Supreme

For this recipe, I steadfastly recommend **unpeeled red potatoes**. Their thin, delicate skins add a subtle texture and a lovely rustic appeal that can’t be replicated with peeled potatoes. The skin also contributes a slight earthy note and helps the potato chunks maintain their shape, preventing them from becoming mushy. While you could technically substitute other varieties like Yukon Gold (for an even creamier result) or Russets (which you would typically peel for a fluffier texture), the red potato truly delivers the ideal balance. I usually opt for full-sized red potatoes, cutting them into consistent 3/4- to 1-inch chunks to ensure even cooking. If you have access to them, an equal quantity of smaller red **new potatoes**, simply halved, also works wonderfully and can save you some chopping time.

The Rich and Tangy Dressing: The Creamy Backbone

The dressing is arguably the soul of any potato salad, and for our “loaded” version, we aim for a balance of rich creaminess and refreshing tang. The base of this incredible dressing is a straightforward combination of **mayonnaise and sour cream**. Mayonnaise provides that classic, luscious consistency and savory depth, while sour cream introduces a much-needed zing and a lighter, airier texture. To further cut through the richness and enhance the overall brightness, a judicious touch of **apple cider vinegar** is added. This ingredient is crucial; it prevents the salad from feeling heavy, wakes up the palate, and harmonizes all the robust flavors. Subtle seasonings like kosher salt and freshly ground black pepper are also essential to bring everything into perfect balance.

The “Loaded” Accoutrements: Elevating the Experience

What truly transforms this into a “loaded” potato salad are the generous additions that are reminiscent of a fully-dressed baked potato. These powerhouses of flavor and texture include:

• Crispy Crumbled Bacon: This is a non-negotiable ingredient! The smoky, salty, and undeniably crispy bits of bacon are fundamental to the “loaded” experience. For the best texture and flavor, I highly recommend using thick-cut bacon, which renders into heartier, more satisfying crumbles. Cook it until perfectly crisp, then drain thoroughly on paper towels to remove any excess grease.
• Sharp Cheddar Cheese: Forget pre-shredded varieties! Freshly grated sharp cheddar cheese is paramount. Pre-shredded cheeses often contain anti-caking agents that can interfere with texture and make the cheese less creamy when mixed into a salad. Grating a block of quality sharp cheddar yourself ensures superior flavor, a smoother melt (if the potatoes are slightly warm), and overall better integration into the dressing.
• Fresh Scallions (Green Onions): Providing a mild onion flavor and a beautiful vibrant green hue, thinly sliced scallions add a crucial fresh, crisp element. Their delicate bite offers a wonderful contrast to the creamy potatoes and rich bacon and cheese.
• Garlic Powder: A small amount of garlic powder provides a foundational savory note, adding depth and warmth to the dressing without being overtly garlicky.
• Fresh Flat-Leaf Parsley: More than just a garnish, finely chopped fresh parsley contributes a bright, herbaceous freshness that lifts the entire dish. Its verdant color also adds visual appeal, making the salad as inviting to the eye as it is to the palate.

The Secret to Perfectly Cooked Potatoes for Salad

The cornerstone of any outstanding potato salad is, naturally, the potatoes themselves. Getting their texture just right is arguably the most critical step in the entire process. The difference between a stellar salad and a mediocre one often boils down to this single technique. Overcooked potatoes will disintegrate into a mushy, unappetizing mess, while undercooked potatoes will be unpleasantly firm and grainy. Here’s how to master the art of cooking potatoes for salad, ensuring they are tender yet firm, holding their shape beautifully within the creamy dressing.

Achieving Uniformity for Even Cooking

To guarantee that every potato piece cooks perfectly at the same rate, start by cutting your potatoes into **chunks of roughly equal size**. Aim for pieces that are approximately 3/4- to 1-inch. This seemingly small detail is vital; it prevents some pieces from becoming overdone and falling apart while others remain undercooked. If you’re using small new potatoes, simply halving them should suffice, as their natural size uniformity is already a great advantage.

The Boiling Process: Salting the Water is Key

Place your uniformly cut potatoes in a large pot. Add enough cool water to cover the potatoes by about 1 to 2 inches. This ensures they cook gently and evenly. Crucially, add a generous teaspoon of **kosher salt** to the water. Salting the cooking water isn’t just about seasoning; it infuses flavor directly into the potatoes as they cook, making a noticeable difference in the final taste of your salad. Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the potatoes for approximately 8-12 minutes. The exact timing will depend on the size and type of your potato chunks, so keep a close eye on them.

The Perfect Doneness Test

Knowing precisely when your potatoes are done is an acquired skill, but one that’s easy to master. To test for doneness, carefully insert a fork into one of the potato’s cut sides. The fork should slide in easily, meeting no resistance, indicating the potato is tender throughout. However, the potato piece should still be firm enough to hold its shape and not split apart or feel mushy. Immediately drain the potatoes in a colander once they reach this “fork-tender, not falling apart” stage to halt the cooking process.

Tip: Cooking Potatoes Whole? If you prefer to boil your potatoes whole, you absolutely can! The process remains similar: place them in salted cool water and bring to a simmer. However, you’ll need to lengthen the cooking time considerably. Medium-sized whole potatoes typically take around 15 minutes, while larger potatoes could require up to 20 minutes or even longer. Once cooked, drain them well and allow them to cool enough to handle comfortably before cutting them into the desired chunks. Remember, even with whole potatoes, cooling them before dressing is paramount.

After draining, allow the potatoes to cool completely to room temperature or just slightly warm. This step is non-negotiable for a perfect potato salad. Adding hot potatoes to your dressing will cause the mayonnaise and sour cream to thin out, and the sharp cheddar cheese will melt prematurely, leading to a greasy, oily, and less appealing texture. Patience during this cooling phase will be generously rewarded with a perfectly textured, creamy, and flavorful potato salad.

Expert Tips for a Flawless and Flavorful Loaded Potato Salad

Achieving potato salad perfection is simpler than you might think, especially with a few insider tips. These pointers will help you navigate common pitfalls and ensure your Loaded Potato Salad is consistently creamy, perfectly seasoned, and utterly delicious every single time.

1. Temperature Control is Crucial: As emphasized earlier, always let your cooked and thoroughly drained potatoes cool to room temperature or just slightly warm before combining them with the dressing. This step is vital to prevent the cheddar cheese from melting and the mayonnaise and sour cream from “breaking” or thinning out, which can result in an oily or watery salad. A cool potato better absorbs the dressing, contributing to a richer flavor.
2. Taste and Adjust Vinegar: The acidity levels in mayonnaise and sour cream can vary significantly between brands. Therefore, it’s wise to start with the smaller recommended amount of apple cider vinegar (½ teaspoon) in your dressing. After mixing, taste it. If you prefer a brighter, more pronounced tang, you can gradually add more, up to a full teaspoon, or even a tablespoon for a truly zesty profile. This allows you to customize the tanginess to your personal preference.
3. Don’t Fear the “Saucy” Stage: When you first combine the cooled potatoes with the dressing, the salad might appear a bit looser or “saucy” than expected. This is completely normal! The potatoes will gradually absorb the dressing as the salad chills, thickening to the perfect creamy consistency. Resist the urge to add more mayonnaise at this point, as it will likely result in an overly dense salad after chilling.
4. The Magic of Chilling Time: This is perhaps the most important tip for flavor development. For the absolute best taste and texture, allow your Loaded Potato Salad to chill in the refrigerator for a minimum of 2 hours, or ideally, overnight, before serving. This extended chilling period allows all the incredible flavors to meld, deepen, and fully develop, transforming a good salad into an extraordinary one.
5. Prioritize Freshly Grated Cheese: While pre-shredded cheddar is convenient, it often contains starches or cellulose to prevent clumping in the bag. These additives can affect the texture of your salad, sometimes making the cheese less creamy or even slightly gritty. Investing a few extra minutes to grate a block of quality sharp cheddar yourself will yield a far superior flavor and a wonderfully smooth, rich texture within your salad.
6. Perfectly Crispy Bacon Every Time: For bacon that truly crumbles and adds that essential crunch, cook it slowly over medium heat. This allows the fat to render properly, resulting in evenly golden-brown, crispy strips. Once cooked, transfer the bacon to a plate lined with paper towels to absorb any excess grease. This ensures each crumbled piece is wonderfully crisp and flavorful.

Serving and Food Safety Guidelines for Loaded Potato Salad

This Loaded Potato Salad is a culinary chameleon, boasting a robust flavor profile that makes it an ideal companion for virtually any classic picnic or barbecue spread. Its versatility ensures it pairs beautifully with a wide array of main courses, effortlessly elevating your meal from good to truly unforgettable.

Perfect Pairings and Presentation

Consider serving this delightful side dish alongside:

• Grilled Meats: It’s a match made in heaven for smoky barbecued ribs, juicy grilled hamburgers (beef, turkey, or veggie), succulent barbecued chicken, or tender pulled pork sandwiches. The richness and creaminess of the potato salad provide a fantastic counterpoint to the savory, often smoky flavors of grilled and slow-cooked meats.
• Deli-Style Lunches: For a more casual affair, it’s an excellent complement to your favorite deli sandwiches, whether it’s a classic turkey and swiss, a hearty roast beef, or a tangy Reuben.
• Other Summer Sides: Complete your spread by pairing it with other traditional summer accompaniments such as grilled corn on the cob, crisp coleslaw, vibrant fresh green salads, or baked beans.

One of the most appealing aspects of this recipe is its make-ahead convenience. You can easily prepare this Loaded Potato Salad a day or even two in advance, making it a fantastic, low-stress option for entertaining during the bustling summer months. This allows you to relax and fully enjoy time with your guests, rather than being stuck in the kitchen. For an attractive presentation, simply reserve a small amount of grated cheddar cheese, crumbled bacon, and freshly sliced scallions. These can be beautifully sprinkled over the serving bowl just before you present the salad, adding a fresh, vibrant, and appetizing touch.

Exploring more classic deli-style favorites to complete your feast? You won’t want to miss my recipes for Homemade Coleslaw, the authentic Russian Dressing, and a truly hearty Reuben Sandwich. These recipes are designed to bring that nostalgic deli experience straight to your home kitchen!

Important Food Safety Notes for Creamy Salads

When preparing and serving creamy, low-acid recipes like potato salad, especially during warmer weather or at outdoor gatherings, maintaining proper food safety is absolutely essential. Perishable foods can quickly enter the “danger zone” (between 40°F and 140°F / 4°C and 60°C) where harmful bacteria multiply rapidly, making the food unsafe to eat. To ensure everyone enjoys this delicious dish without any concerns, always adhere to these critical guidelines:

• Keep it Properly Chilled: Always store your potato salad in the refrigerator. If you’re transporting it to a picnic, barbecue, or any outdoor event, make sure it’s packed in a well-insulated cooler filled with plenty of ice packs or frozen gel packs. The goal is to keep the salad consistently cold.
• Smart Serving for Outdoor Events: For outdoor buffets or gatherings, consider using a chilled serving bowl with a lid. These bowls often feature an insert for ice underneath, which helps maintain a cool temperature for an extended period. Alternatively, you can nestle your regular serving bowl into a larger bowl filled with ice. When using an ice bath, it’s crucial to monitor it closely. As the ice melts, ensure the serving bowl doesn’t tip, preventing water or melting ice from seeping into your delicious potato salad.
• The “2-Hour Rule”: The U.S. Food and Drug Administration (FDA) strongly recommends observing the “2-hour rule” for perishable foods. This guideline advises that foods requiring refrigeration should not be left at room temperature for more than 2 hours. If the ambient air temperature is above 90° F (32° C), this safe window shrinks significantly to just 1 hour. While the FDA provides a 2-hour general guideline, I personally err on the side of caution with potato salad and aim to keep it out for no more than 1 hour, even at standard room temperatures, to ensure optimal safety, freshness, and quality.

Loaded Potato Salad Recipe: Full Details

With classic baked potato toppings, including rich sour cream, crispy bacon, and fresh scallions in every bite, this Loaded Potato Salad is a family favorite and an essential side for any barbecue. It’s simple to prepare and an absolute winner for summer entertaining!

Recipe Details:

• Author: Amanda Biddle
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chilling Time: 2 hours (minimum)
• Total Time: Approximately 2 hours 30 minutes
• Servings: 6 to 8 servings

Ingredients:

• 2-1/2 to 3 pounds red potatoes, cleaned, unpeeled, and cut into chunks (about 3/4- to 1-inch)
• 1 cup mayonnaise
• ½ cup sour cream
• ½ to 1 teaspoon apple cider vinegar, to taste (see notes below)
• ¼ teaspoon garlic powder
• ½ cup thinly sliced scallions, plus additional for garnish
• ¼ cup chopped flat-leaf parsley
• 6 to 8 slices thick-cut bacon, cooked crisp and crumbled (reserve a small portion for garnish)
• ¾ cup shredded sharp cheddar cheese, plus additional for garnish
• Kosher salt and freshly-ground black pepper, to taste

Instructions:

1. Cook the Potatoes: Place the uniformly cut red potatoes in a large pot. Cover them with cool water by 1 to 2 inches and add 1 teaspoon of kosher salt. Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook for 8-12 minutes, or until the potatoes are fork-tender but still hold their shape and are not mushy. Drain the potatoes thoroughly in a colander and let them cool completely to room temperature or just slightly warm. This crucial step prevents the cheese from melting and the dressing from thinning.
2. Prepare the Dressing: While the potatoes cool, prepare the creamy dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, initial ½ teaspoon of apple cider vinegar, ½ teaspoon kosher salt, ½ teaspoon freshly-ground black pepper, and garlic powder until smooth and well combined. Stir in the ½ cup of thinly sliced scallions and the ¼ cup of chopped flat-leaf parsley. Add about ¾ of the crumbled bacon, reserving the remaining portion to use as a garnish later. Refrigerate the dressing until the potatoes are ready.
3. Combine and Chill: Once the potatoes are cooled, add them to the bowl with the prepared dressing. Gently toss to coat all the potato chunks evenly without mashing them. Don’t be alarmed if the salad appears a bit “saucy” at this point; it will thicken as it chills. Carefully fold in the ¾ cup of shredded sharp cheddar cheese. Taste the salad and adjust the seasoning with additional kosher salt and freshly-ground black pepper as needed to suit your preference.
4. Serve: Cover the bowl tightly with plastic wrap or a lid and refrigerate the Loaded Potato Salad until it is thoroughly chilled. Allow at least 2 hours for chilling, but for optimal flavor and texture development, chilling overnight is highly recommended. Before serving, garnish the salad with the reserved crumbled bacon, additional freshly sliced scallions, and a sprinkle of extra shredded sharp cheddar cheese for a beautiful and appetizing presentation.

Recipe Notes:

*Apple Cider Vinegar: The apple cider vinegar plays a vital role in balancing the richness of this recipe with a bright, tangy note. I’ve provided a range (½ to 1 teaspoon) because the inherent tanginess of mayonnaise and sour cream can vary between different brands. Start by adding ½ teaspoon to the dressing, then taste it. If you prefer a more pronounced tang, gradually add more until it reaches your desired flavor profile. Personally, I often find that a full teaspoon (or sometimes even a tablespoon) provides the perfect balance for my taste. Feel free to adjust to your liking!

Nutrition Estimate:

Serving: 0.125 recipe (1/8th) | Calories: 373kcal | Carbohydrates: 11g | Protein: 7g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 522mg | Potassium: 355mg | Fiber: 1g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg

Please note that nutrition information provided is an estimate calculated automatically and should be used as an approximation.

About our recipes: Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Results may vary under different conditions.

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This post was originally published on July 29, 2014, and has been comprehensively updated in 2024 with enhanced content, new photos, and detailed instructions to provide the best possible experience for our readers.