Loaded Potato Salad is a rich, creamy dish perfect for picnics, barbecues, and family gatherings. Featuring a blend of tender red potatoes, crispy bacon, sharp cheddar cheese, and a flavorful dressing, this recipe elevates the traditional potato salad to a more decadent level. It combines the heartiness of a loaded baked potato with the cool, refreshing qualities of a classic salad, making it a favorite during both warm and cool weather.
Loaded Baked Potato Salad
This is my favorite side to bring to summer BBQs. Red potatoes make the perfect base with their firm, moist texture, holding up well under the rich mix of mayo, sour cream, and spices. The bacon adds a smoky crunch, while the sharp cheddar injects a deep, cheesy flavor that complements the creamy dressing. The green onions provide a pop of color and a slight bite, which balances the richness of the other ingredients.
Why you’ll love this dish…
- Rich and Creamy: The combination of mayo and sour cream creates a lusciously smooth texture.
- Savory Flavor: Crumbled bacon and sharp cheddar cheese add a depth of flavor that’s both comforting and indulgent.
- Versatile Serving: Perfect for any season or occasion, from summer barbecues to cozy winter meals.
- Easy to Make: Simple ingredients and straightforward steps make this an accessible recipe for any cook.
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Loaded Potato Salad shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Red Potatoes
- Mayo
- Sour Cream
- Onion Powder
- Garlic Powder
- Mustard
- White Vinegar
- Paprika
- Salt and Pepper
- Milk
- Bacon
- Shredded Sharp Cheddar Cheese
- Green Onions
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How to make Loaded Potato Salad
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Cook Potatoes: Boil potatoes in salted water until fork-tender, then cool and dice.
- Prepare Dressing: Whisk together mayo, sour cream, spices, and vinegar. Season to taste and thin with milk if needed.
- Combine: Toss the cooled potatoes with the dressing until evenly coated.
- Add Toppings: Stir in the bacon, cheese, and green onions.
- Chill: Refrigerate the salad before serving to enhance the flavors.
Try with our No-Flip Bacon!
Loaded Potato Salad FAQ
How should I store Loaded Potato Salad?
Store the potato salad in an airtight container in the refrigerator for up to 3-4 days.
Can I make Loaded Potato Salad ahead of time?
Yes, you can prepare this salad a day in advance. The flavors meld beautifully overnight.
What are some variations or substitutions for this recipe?
Try using Greek yogurt instead of sour cream for a tangier, lower-fat option. For a vegetarian version, omit the bacon or replace it with a vegetarian substitute.
Use our Smoked Deviled Eggs for this!
Serve this with…
- Grilled Meats: Complement the richness of the salad with grilled chicken, steak, or sausages.
- Fresh Salads: Serve alongside a crisp green salad or a fresh tomato salad to balance the meal.
- Crusty Bread: Offer slices of warm, crusty bread to enhance the dining experience.
More great potato recipes to love!
More Great BBQ Sides
More awesome appetizers here!
- Honey Blueberry Whipped Goat Cheese
- Dungeness Crab Cakes
- French Onion Dip
- Steak Bites
- Homemade Crab Cakes with Red Pepper Aioli
Loaded Baked Potato Salad
Bacon, ranch, and cheese - oh my! This loaded baked potato salad is going to because your favorite barbecue side dish.
Ingredients
- 1 1/2 pounds red potatoes
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon mustard
- 1 tablespoon white vinegar
- sprinkle paprika
- salt and pepper to taste
- 1 tablespoon milk (to thin out the sauce)
- 1/2 pound bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 4 green onions, green part only, chopped
Instructions
- Boil potatoes in well salted water until a fork can pierce them easily. Let cool, and dice into chunks.
- Mix together the mayo, sour cream, onion and garlic powder, mustard, vinegar, and paprika.
- Taste, and add salt and pepper as desired. If necessary, thin out the sauce with a bit of milk.
- Pour sauce over cooled and diced potatoes, and stir gently to coat.
- Add cooked and crumbled bacon, shredded cheddar cheese, and chopped green onions.
- Chill and serve.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 429mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 10g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Pat
Monday 19th of October 2020
Have you tried smoking this recipe? It just looks like something that would be even better when smoked.
Nicole Johnson
Monday 19th of October 2020
I haven't, but I agree that it would probably be amazing with smoked bakers in the mix!
Foodies Network » Loaded Baked Potato Salad
Friday 24th of October 2014
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