Loaded Potato Salad has saved my tail at so many backyard barbecues, you wouldn’t believe it. Every single dang time someone asks for the recipe, and honestly, I used to just wing it. Ever found yourself staring at a bowl of plain old potato salad, thinking, “Eh, it’s fine, but it could be EPIC”? I promise, tossing in crispy bacon, cheddar, and some good green onions takes it straight from bland to wow. Got a picky eater at your table? This disappears faster than you can say “pass the pepper shaker.” By the way, if you ever want a lighter, zippier side to go with, this arugula nectarine salad is shockingly good too. Anyway, let’s get going on this game-changing potato salad.
Should I boil or roast the potatoes for this recipe?
Alright, this is huge—like, the difference-between-sad-and-legendary huge. If you want ultra-creamy texture, boiling is your friend. Just chop the potatoes, toss ’em in a pot, keep an eye so they don’t get mushy. But—I’ve tried roasting, and the flavor just… pops. The little crispy bits add so much!
Boiling gives you that classic potato salad vibe. Roasting cranks up the taste, brings out the natural sweetness. I’ve done both, but honestly? Roasting wins when you’ve got a bit of time and want to impress (plus you avoid that watery mess some salads get…ugh). If you’re on the clock though, the boil-and-cool method is tried-and-true. Don’t stress—either way, you can’t mess up badly unless you forget about them and end up with potato puree.
Whats the secret to the perfect potato salad?
Okay, so here’s something most folks won’t tell you: the potatoes matter a lot, yeah, but the creamy stuff is where the magic happens. You want to mix mayo and a little sour cream—trust me, the tang makes people do a double-take (in a good way).
Now for my actual secret: add your dressing to the potatoes while they’re still warm. Yup, that bit helps all the flavors soak right in, instead of just sitting like a weird hat on top. I’ve had more compliments on salads after doing this than when I just tossed everything cold. Also, don’t be stingy with the salt. Potatoes love it, and bland salad is…a tragedy. Pinky promise, this one step changes everything.
I get a little wild with add-ins sometimes—extra sharp cheddar, a pinch of smoked paprika, or even chives if I’m feeling fancy. You don’t have to measure out stuff perfectly. It’s supposed to be fun and delicious, not a science project.
This recipe changed my whole approach to picnics. My friends said it was the best loaded potato salad they’ve EVER had—no joke! – Jamie R.
Whats the best way to cook the bacon for this salad?
Bacon makes almost any salad better (except, you know, maybe chocolate salad). For loaded potato salad, you want crispy bacon—none of that floppy business. I lay strips on a sheet pan, pop ’em in a cold oven, then set it to 400°F. They get perfectly crisp and you don’t stand there dodging hot grease like a fool.
Once it cools, chop it up—don’t skimp, big pieces are the best part. I often do an extra slice or two ‘cuz someone always picks them out to snack on. If you’re really in a rush, microwave works, but the oven method makes it, well, a little like something you’d find at a five-star restaurant (okay, that’s dramatic, but you get it). And after tasting this, you might be curious to try the Loaded Bacon Cheeseburger Alfredo Pasta Recipe for another comfort food twist.
What can I serve this potato salad with?
Now we’re talking barbecue royalty. You could pair this thing with anything grilled, but here’s what actually works best:
- Juicy grilled burgers or hot dogs are basically made for having a scoop of this on the side.
- Simple roasted chicken—potato salad soaks up all the juices and, trust me, you’ll want that.
- It holds up on a buffet with slow cooker pulled pork (yes, really, the flavors are bonkers together).
- If you’re doing a potluck feast, seriously, this stuff disappears before the pasta salads even get touched.
Honestly, it’s wild how many folks grab seconds. If you want to branch out, consider using a skillet recipe like this one-pan creamy meat potato skillet for a cozier dinner.
What are some other delicious potato sides?
If you’re a potato lover—join the club. Sometimes you just want something a little different but in the same comfy camp.
Try smashed potatoes drizzled in garlic butter, or even a classic mashed potato with a silly amount of black pepper. For something even lighter, you could toss fingerlings with olive oil and rosemary, then roast till golden.
Last summer, I threw together potato wedges with cayenne and parmesan (bit of zing, yum), and people started calling me the “tater magician.” Silly? Yes. But accurate. Potatoes just rule.
Common Questions
Q: Can I make loaded potato salad ahead of time?
A: Absolutely. I recommend making it up to a day ahead—just save some bacon and green onions to sprinkle on top right before serving so it stays fresh.
Q: What can I add if I’m out of sour cream?
A: Greek yogurt is a solid swap. It keeps things tangy and creamy without missing a beat.
Q: Do I need to peel the potatoes first?
A: Not unless you’re really set on it. I like to leave the skins for texture (and, hey, less work).
Q: How do I keep the salad from getting watery?
A: Make sure your potatoes are drained and cooled before mixing with the dressing. Some folks even let them air dry in the colander for a few minutes.
Q: What’s the best potato variety to use?
A: Yukon Golds or baby red potatoes hold up best in salads. Russets get a bit crumbly, but if that’s what you’ve got, just be gentle.
Try It Once and You’ll Make It Forever
Alright, here’s the deal—loaded potato salad is the real star of any summer meal, whether it’s a family cookout or random Tuesday night. Roasting the potatoes, crisping your bacon, and going bold with cheese and onions takes a basic bowl and turns it into something folks genuinely request you bring again. If you feel like playing around, check out this guide for classic twists at Loaded Baked Potato Salad – Southern Bite or grab ideas for other backyard hits. Set it next to an easy wine or even that vibrant arugula nectarine salad, and you’re set for a killer spread. Don’t overthink it—just scoop, share, and soak up those compliments.
Loaded Potato Salad
A game-changing potato salad loaded with crispy bacon, cheddar cheese, and green onions. This dish is a must-have for backyard barbecues.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 pounds Yukon Gold potatoes
- 8 slices of crispy bacon
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika (optional)
Instructions
- If boiling, chop the potatoes and cook them in salted water until tender; if roasting, cut into wedges, toss with olive oil, and roast at 400°F until crispy.
- While the potatoes are still warm, mix with mayonnaise and sour cream.
- Add in the crispy bacon, shredded cheddar, green onions, and season with salt and smoked paprika if using.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with additional bacon and green onions before serving.
Notes
Make this salad a day ahead for best flavor; save some bacon and green onions to top right before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling or Roasting
- Cuisine: American
- Diet: Suitable for Omnivores
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: potato salad, loaded potato salad, side dish, barbecue, summer recipes