Hey friends, let’s talk about my favorite Loaded Potato Salad! I’ve been perfecting this dish for years, and it’s always a hit at our backyard barbecues. Picture creamy potatoes, crispy bacon, and sharp cheddar, all tied together with a tangy dressing. It’s like a loaded baked potato, but chilled and perfect for sharing.

Why This Dish Steals the Show

I love how this salad transforms a simple side into something unforgettable. The mix of textures—creamy potatoes, crunchy bacon, and fresh onions—keeps everyone coming back for more. It’s versatile enough for a casual weeknight or a big summer cookout. Plus, you can tweak it to make it your own!

Ingredients You’ll Need

Here’s what I use to make this crowd-pleaser. Each ingredient is prepped to bring out maximum flavor. I’ve included short notes on how I prepare them.

• Yukon Gold Potatoes (3 lbs): I cube these into 1-inch pieces, keeping the skins on for texture. Boil them until fork-tender, about 15 minutes, then cool them completely to avoid mushiness.
• Bacon (8 slices, center-cut): I bake these at 400°F for 15 minutes until crispy, then chop them into bite-sized bits. Center-cut bacon gives great flavor with less fat.
• Sharp Cheddar Cheese (1.5 cups, shredded): I shred it fresh from a block for better melt and flavor. It adds a bold, tangy kick to every bite.
• Green Onions (½ cup, thinly sliced): I slice both the white and green parts thin for a fresh, peppery crunch. They brighten up the dish’s richness.
• Mayonnaise (¾ cup): I use whole-egg mayo for a creamy base. It binds everything without overpowering the other flavors.
• Sour Cream (½ cup): I add this for a tangy depth. It lightens the mayo and gives the dressing a smooth finish.
• Greek Yogurt (¼ cup, plain nonfat): I mix this in for a lighter, healthier touch. It keeps the dressing creamy with a slight tang.
• Dijon Mustard (1 tbsp): I whisk this in for a subtle zing. It adds complexity to the dressing without being spicy.
• Apple Cider Vinegar (1 tbsp): I splash this in for a bright, acidic balance. It cuts through the richness of the mayo and cheese.
• Ranch Seasoning (1 tbsp, powdered): I sprinkle in Hidden Valley for that classic herby flavor. It’s a game-changer for the dressing.
• Garlic Powder (½ tsp): I use a pinch to boost savory notes. It blends seamlessly into the dressing.
• Onion Powder (½ tsp): I add this for a mild oniony depth. It complements the fresh green onions perfectly.
• Salt (1 tsp): I season lightly to enhance all flavors. Adjust after mixing to avoid over-salting.
• Black Pepper (½ tsp): I grind this fresh for a subtle kick. It rounds out the seasoning nicely.

Equipment for the Job

You don’t need fancy gear to nail this recipe. A large pot for boiling potatoes is key. I use a mixing bowl and whisk for the dressing, plus a baking sheet for crispy bacon. A sharp knife and cutting board make prep a breeze.

Step-by-Step: How I Make It

Let me walk you through how I whip up this Loaded Potato Salad. It’s straightforward, but a few tricks make it shine. Follow these steps for a dish that’ll wow your crew.

Step 1: Cook the Potatoes

I start by cubing the Yukon Golds into 1-inch pieces. I boil them in salted water for 15-20 minutes until they’re just fork-tender. Then, I drain and cool them in the fridge. Cooling prevents them from turning mushy when mixed.

Step 2: Crisp Up the Bacon

While the potatoes boil, I lay bacon strips on a parchment-lined baking sheet. I bake at 400°F for 15 minutes, flipping halfway, until they’re crispy. After cooling, I chop them into small pieces. Save a bit for garnish!

Step 3: Whip Up the Dressing

In a big bowl, I whisk together mayo, sour cream, Greek yogurt, Dijon, vinegar, ranch seasoning, garlic powder, onion powder, salt, and pepper. I taste and adjust the seasoning. The dressing should be creamy with a tangy kick. It’s the heart of the salad.

Step 4: Prep the Mix-Ins

I shred the cheddar fresh for maximum flavor. Then, I thinly slice the green onions, using both white and green parts. I set aside a handful of bacon, cheese, and onions for a pretty garnish. These add-ins make every bite pop.

Step 5: Combine and Chill

I gently fold the cooled potatoes into the dressing, ensuring they’re well-coated. Next, I mix in most of the bacon, cheese, and green onions. I cover the bowl and refrigerate for at least an hour. This lets the flavors meld beautifully.

Step 6: Serve It Up

Before serving, I sprinkle the reserved bacon, cheese, and green onions on top. I serve it chilled or at room temperature, depending on the vibe. It’s always a hit, whether it’s a BBQ or a cozy dinner. Everyone digs in fast!

Pro Tips for Nailing It

I’ve learned a few tricks over the years to make this salad perfect. Don’t overcook the potatoes—check them at 15 minutes to keep them firm. Add the dressing to slightly warm potatoes for better flavor absorption. Always taste the dressing before mixing to get the seasoning just right.

Why Yukon Golds Are My Go-To

I swear by Yukon Gold potatoes for this recipe. Their creamy texture holds up well without crumbling, unlike russets. The thin skins add a nice bite, and I don’t bother peeling them. They soak up the dressing without getting soggy.

Bacon: The Crispy Game-Changer

Bacon is non-negotiable for that smoky crunch. Baking it in the oven is my secret for perfect crispiness without the mess. I use center-cut for less fat, but regular works too. Chop it big enough for noticeable bites.

The Dressing: Where Magic Happens

The dressing is what makes this Loaded Potato Salad sing. I balance mayo, sour cream, and Greek yogurt for creaminess with a lighter feel. Dijon and vinegar add tang, while ranch seasoning brings that herby punch. Whisk it smooth for even coating.

Customizing Your Salad

I love playing with this recipe to keep things fresh. Sometimes I toss in chopped hard-boiled eggs for extra richness. A pinch of smoked paprika or a dash of hot sauce adds a fun kick. You can swap cheddar for Colby Jack or even add diced pickles for zing.

Serving Suggestions

This salad pairs with almost anything grilled—think burgers, chicken, or ribs. I’ve served it with slow-cooker pulled pork, and the combo is unreal. It’s also great with lighter mains like grilled salmon or shrimp. Keep it chilled at potlucks to stay safe.

Make-Ahead Magic

I often make this a day ahead to save time. The flavors get even better after chilling overnight. Just hold off on the garnish until serving to keep it fresh. Store it in an airtight container in the fridge for up to three days.

Other Potato Sides I Love

If you’re a potato fan like me, try roasted fingerlings with rosemary for a crispy twist. Smashed potatoes with garlic butter are another crowd-pleaser. For something lighter, toss baby potatoes with olive oil and herbs. Potatoes just make every meal better.

Storing and Food Safety

Keep leftovers in an airtight container in the fridge for up to three days. Don’t leave the salad out for more than two hours, especially in hot weather. Serve it over ice at outdoor gatherings to keep it cool. Toss any leftovers that sit out too long.

Why It’s a Crowd-Pleaser

This salad always disappears first at our gatherings. The mix of creamy, crunchy, and tangy keeps everyone hooked. It’s comforting yet fresh, and the loaded baked potato vibe feels indulgent. I’ve had friends beg for the recipe after one bite!

Variations to Try

Feeling adventurous? Swap the mayo for buttermilk ranch dressing for a bolder flavor. Add crumbled feta for a tangy twist or jalapeños for heat. You can even roast the potatoes instead of boiling for a caramelized edge. Experiment and make it yours!

Nutritional Breakdown

Here’s a rough estimate per 1-cup serving: 390 calories, 28g carbs, 26g fat, 8g saturated fat, 12g protein, 3g fiber, 600mg sodium. These numbers vary based on your ingredients. It’s indulgent but worth every bite. Check with a nutrition app for precision.

Nutrient	Amount per Serving
Calories	390 kcal
Carbohydrates	28 g
Fat	26 g
Saturated Fat	8 g
Protein	12 g
Fiber	3 g
Sodium	600 mg

Pairing Ideas for Your Spread

I love serving this with a fresh corn salad or coleslaw for a colorful spread. For drinks, a crisp white wine or a cold beer complements the richness. If you’re going all out, add some grilled veggies or a fruit salad. It’s all about balance.

My Favorite BBQ Memory

Last summer, I brought this salad to a friend’s BBQ, and it was gone in 20 minutes. Everyone was raving, even the picky eaters! I felt like a rockstar chef, and it’s been my go-to ever since. It’s more than food—it’s a memory-maker.

FAQ: Your Questions Answered

Can I make this salad ahead of time?
Yes, I make it a day ahead for better flavor. Chill it in the fridge and add garnishes before serving. It stays fresh for up to three days.

What potatoes work best?
I love Yukon Golds for their creamy texture. Red potatoes or baby potatoes are great too. Avoid russets—they can get crumbly.

Can I serve it warm?
Absolutely! Mix it while the potatoes are warm for a cozier vibe. The cheese melts slightly, making it extra comforting.

What if I don’t have sour cream?
I swap in Greek yogurt for a similar tang. It keeps the dressing creamy and adds a healthy twist.

How do I keep it from getting watery?
Cool and drain the potatoes well before mixing. I let them air-dry in a colander for a few minutes. It makes a big difference.

Can I add other mix-ins?
Totally! I’ve tried hard-boiled eggs, pickles, or even jalapeños for a kick. Get creative with what you love.

Final Thoughts

This Loaded Potato Salad is my secret weapon for any gathering. It’s easy, customizable, and always a hit. Next time you’re firing up the grill, give it a try. You’ll be the talk of the party!