I’ll never forget the first time my loaded potato salad stole the show at our annual neighborhood picnic. I’d thrown it together the night before, not thinking much of it—just my usual mix of crispy bacon, sharp cheddar, and a creamy dressing that clings to every tender potato cube. But by the end of the day, folks were scraping the bowl clean and asking for the recipe! That’s when I knew this wasn’t just another side dish; it was a total crowd-pleaser. The secret? It’s all about that magical combo of smoky bacon and creamy-cool dressing hugging perfectly cooked russet potatoes—never mushy, always sturdy enough to hold their own at a barbecue or potluck. And the best part? It actually gets better after chilling overnight, making it my go-to for stress-free entertaining. Whether it’s a backyard BBQ, tailgate party, or just meal planning for the week, this loaded potato salad is the dish that always disappears first.
Why You’ll Love This Loaded Potato Salad
Let me tell you why this loaded potato salad is about to become your new go-to side dish for every summer gathering:
- Creamy dreamy texture – The perfect blend of mayo and Greek yogurt coats every potato cube without turning gloppy. (Pssst… use all Greek yogurt if you want it lighter!)
- Smoky bacon magic – Those crispy bits add the most incredible salty crunch in every bite. I always sneak extra bacon – shhh!
- Sharp cheddar kick – The cheese melts just slightly into the warm potatoes creating little pockets of gooey goodness.
- Make-ahead superstar – Tastes even better after chilling, meaning less stress when hosting BBQs or potlucks.
- Crowd-pleasing versatility – Equally at home at a fancy bridal shower or casual tailgate party. I’ve served it at both!
Trust me, once you try this version, you’ll never go back to boring potato salad again.
Ingredients for the Best Loaded Potato Salad
After years of making this loaded potato salad for every potluck and barbecue under the sun, I’ve discovered that the magic starts with just a handful of simple ingredients. But don’t let that fool you – each one plays a crucial role in creating that perfect bite! Here’s exactly what you’ll need:
For the Potatoes & Mix-Ins
- 3 lbs russet potatoes – peeled and cut into 1-inch cubes (trust me, russets hold their shape better than waxy potatoes)
- 6 slices thick-cut bacon – cooked until crispy and crumbled (save that bacon grease for another recipe!)
- 1 cup shredded sharp cheddar cheese – buy a block and shred it yourself for the best flavor and meltability
- 1/4 cup chopped green onions – both the white and green parts for a mild oniony kick
For the Creamy Dressing
- 1/2 cup mayonnaise – I use Duke’s, but your favorite brand works fine
- 1/4 cup Greek yogurt – gives the dressing the perfect tang (or use all mayo for extra richness)
- 2 tbsp Dijon mustard – just enough to add depth without overpowering
- 1 tsp salt – plus more for the potato cooking water
- 1/2 tsp black pepper – freshly cracked is always best
A quick tip from my kitchen: measure everything before you start cooking. That way, when those hot potatoes come out of the pot, you can assemble the salad while they’re still warm – that’s when they soak up all that creamy dressing goodness!
How to Make Loaded Potato Salad
Making this loaded potato salad is as easy as one, two, three – but with a few pro tips up my sleeve that’ll take it from good to “Can I get this recipe?” great. The secret lies in treating each step with just the right amount of care. Trust me, I’ve learned the hard way that rushing through this process leads to mushy potatoes and lackluster flavor. Follow these simple steps, and you’ll have the creamiest, most flavorful potato salad that’s perfect for your next picnic or potluck!
Step 1: Cook the Potatoes
Start by tossing those cubed russet potatoes into a big pot of salted boiling water (about 1 tablespoon of salt per gallon). This is your make-or-break moment – cook them just until they’re fork-tender, about 10-12 minutes. My grandma taught me to test one cube at the 9-minute mark – it should offer slight resistance when pierced. Drain immediately and spread on a baking sheet to cool for 15 minutes. The steam will escape, preventing mushiness!
Step 2: Prepare the Dressing
While the potatoes cool, whisk together the dressing in your serving bowl. I use a 1:2 ratio of Greek yogurt to mayonnaise for the perfect tang-to-creaminess balance – but on indulgent days, I’ll use all mayo! Add the Dijon mustard, salt, and pepper, then whisk until smooth. The dressing should coat the back of a spoon nicely. If it’s too thick, a teaspoon of pickle juice works wonders to loosen it up.
Step 3: Combine and Chill
Here’s where the magic happens! Gently fold the warm (not hot) potatoes into the dressing with a rubber spatula. Add crumbled bacon, cheddar, and green onions last, being careful not to overmix – we want those potato cubes whole! Pop it in the fridge for at least an hour (overnight is better!) to let the flavors mingle. The dressing will soak into the potatoes beautifully during this time. Give it one final gentle stir before serving to redistribute all that creamy goodness.
Expert Tips for Perfect Loaded Potato Salad
After making this loaded potato salad for countless potlucks and tailgates, I’ve picked up some foolproof tricks to make it absolutely perfect every single time. Here are my can’t-live-without tips:
- Russets are non-negotiable – Their starchy texture absorbs the dressing like a dream without falling apart. (Yes, I’ve tried red potatoes—once. Never again!)
- Bake your bacon – Oven-baked at 400°F on a rack equals perfectly crispy strips with way less mess. And don’t you dare pour out that bacon grease—save it for roasting veggies!
- Season in layers – Salt the cooking water, season the dressing, then taste after chilling. Potatoes soak up flavor like sponges!
- Double it confidently – This recipe scales up beautifully for crowds. Just use a bigger bowl—trust me, you’ll need it!
- Dress while warm – Tossing the potatoes with dressing when they’re slightly warm helps them soak up all that creamy goodness.
Make-Ahead and Storage Tips
Oh, how I love a salad that actually improves with time! This loaded potato salad reaches its peak flavor after an overnight chill in the fridge—just tightly cover the bowl with plastic wrap pressed right against the surface to prevent drying. It keeps beautifully for 2 days max (any longer and that bacon starts losing its crunch). Never freeze it—thawed potatoes turn grainy and sad! If you spot any dressing separation after chilling, a quick stir brings everything back together perfectly. Pro tip? Always pack it in a cooler with ice packs for picnics—food safety first!
Common Questions About Loaded Potato Salad
You’ve got questions about loaded potato salad – I’ve got answers! After years of making this crowd-pleasing side dish (and fielding queries at every potluck), here’s the real scoop on those burning questions:
Can I use red potatoes instead of russets?
Oh honey, I hate to say no—but no! Red potatoes are too waxy and won’t soak up that creamy dressing the way russets do. They’ll just sit there in stubborn little cubes, practically giving you the cold shoulder. Russets are starchier and create that perfect velvety texture we’re after. Trust me on this one!
Is Greek yogurt really healthier than all mayonnaise?
Absolutely—but there’s a tradeoff. While Greek yogurt cuts calories and adds protein, using all yogurt makes the dressing slightly tangier and less luxurious. My happy medium? The 1:2 ratio in the recipe gives you the best of both worlds. (Though I won’t judge if you go all-mayo for special occasions—life’s short!)
How do I keep this potato salad safe for picnics?
Here’s my foolproof method: pack your serving bowl in a cooler with ice packs and keep it in the shade. If it’s sweltering outside, I actually freeze my serving spoon overnight—works like a charm to keep things chilled! And remember the 2-hour rule: anything left out longer gets “accidentally” knocked into the trash by yours truly. Food poisoning is nobody’s idea of a good time.
Nutritional Information
Now, I’m no nutritionist, but here’s a general idea of what you’re getting in each delicious serving of this loaded potato salad (remember, these are estimates – your exact amounts may vary depending on brands and how generous you are with that cheese and bacon!). Per 1-cup serving:
- 320 calories (but who’s counting at a picnic?)
- 20g fat – 6g saturated (thank you, glorious cheese and bacon)
- 25g carbs – 2g fiber from those good potatoes
- 10g protein – not bad for a side dish!
Want to lighten it up? Swap in all Greek yogurt and turkey bacon – but remember, life’s too short to skip the good stuff sometimes!
Serve Your Loaded Potato Salad With
Oh, the possibilities! This loaded potato salad plays so well with others. It’s my must-have side for juicy grilled chicken thighs (the smoky flavors are a match made in heaven) or piled next to a classic cheeseburger at summer BBQs. For a real Midwest-style feast? Add buttery grilled corn on the cob and call it paradise. Honestly, I’ve even eaten it straight from the bowl with just a fork when no one’s looking – no judgement here!
PrintLoaded Potato Salad
Classic deli-style potato salad with bacon and cheddar, perfect for picnics and potlucks.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 3 lbs russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil potatoes in salted water until tender, about 10-12 minutes. Drain and cool.
- In a large bowl, mix mayonnaise, Greek yogurt, and Dijon mustard.
- Add cooled potatoes, bacon, cheddar cheese, and green onions to the bowl.
- Gently toss to combine. Season with salt and pepper.
- Chill for at least 1 hour before serving.
Notes
- Use russet potatoes for the best texture.
- Make ahead and refrigerate for up to 2 days.
- For a lighter version, use all Greek yogurt instead of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg