Loaded Potato Salad Recipe Easy 5-Step Comforting Potluck Favorite

There was this one Saturday afternoon when I found myself frantically rummaging through the fridge, realizing I’d promised to bring a potato salad to a last-minute neighborhood potluck. Honestly, I wasn’t in the mood for anything complicated—just something that would feel like a warm hug in a bowl and disappear fast. I threw together what I had: some boiled potatoes, crispy bacon, sharp cheddar, green onions, and a creamy dressing. Skeptical at first (because potato salad can be hit or miss), I nervously brought it to the gathering. To my surprise, it was the first dish gone—and people kept asking for the recipe. That accidental success quickly became my go-to loaded potato salad, especially for potlucks where I want to impress without stress.

What stuck with me wasn’t just the buzz around that bowl, but the way the flavors balanced perfectly—the crunch of bacon, the creaminess of the dressing, and those tender potatoes that soak it all up just right. It’s comfort food with a little something extra, the kind that makes you want seconds (and thirds). This loaded potato salad isn’t fancy, but it’s honest, satisfying, and exactly what you want when feeding a crowd. I keep making it, tweaking it slightly each time, but never straying far from that original magic.

There’s something about bringing a dish that feels both familiar and special, especially when you see people smiling around it. So, here’s my easy, five-step loaded potato salad recipe that’s perfect for potlucks, casual dinners, or whenever you need a little comfort on a plate.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in just under 30 minutes, making it perfect for busy weeknights or those last-minute potluck invites.
• Simple Ingredients: Uses everyday pantry staples and fresh produce you probably already have on hand. No specialty stores needed.
• Perfect for Potlucks: This loaded potato salad holds up well at room temperature, so it’s a reliable crowd-pleaser wherever you bring it.
• Crowd-Pleaser: The combo of crispy bacon, sharp cheddar, and tangy dressing always gets rave reviews—kids and adults alike can’t get enough.
• Unbelievably Delicious: The creamy dressing clings to tender potatoes with just the right amount of crunch and zest. It’s comfort food that feels a little indulgent without being heavy.
• This isn’t just any potato salad—it’s my tried-and-true version where every element works in harmony. The secret? Using Yukon Gold potatoes for their buttery texture and blending mayo with a touch of sour cream for that silky finish.
• It’s the kind of dish that feels like coming home—familiar, satisfying, and guaranteed to make your potluck contribution the one people keep talking about.

What Ingredients You Will Need

This recipe sticks to simple, wholesome ingredients to deliver bold flavor and satisfying texture without fuss. Most of these are pantry staples, plus a few fresh additions to keep it lively. Here’s what you’ll gather:

• Yukon Gold potatoes (about 2 pounds / 900 grams, peeled and cut into chunks) – these hold their shape nicely and have that creamy texture that’s perfect for potato salad.
• Bacon strips (6 slices, cooked until crisp and crumbled) – adds smoky crunch, and trust me, don’t skip it.
• Sharp cheddar cheese (1 cup / 100 grams, shredded) – for that melty, rich bite.
• Green onions (4 stalks, thinly sliced) – brings a fresh, mild bite that brightens things up.
• Mayonnaise (3/4 cup / 180 ml) – I prefer Hellmann’s for its creamy texture.
• Sour cream (1/4 cup / 60 ml) – adds tang and smoothness to the dressing.
• Dijon mustard (1 tablespoon) – gives a subtle kick and depth of flavor.
• Apple cider vinegar (1 tablespoon) – balances the creaminess with a gentle acidity.
• Garlic powder (1/2 teaspoon) – just a hint to round out the flavors.
• Salt and freshly ground black pepper – to taste, but don’t be shy here, seasoning is key!
• Fresh parsley (2 tablespoons, chopped, optional) – for a pop of color and herbal freshness.

If you want to swap things up, you can use turkey bacon for a leaner option or Greek yogurt instead of sour cream for a lighter twist. In summer, swapping green onions for fresh chives works beautifully. For a dairy-free version, try a plant-based mayo and coconut yogurt.

Equipment Needed

• A large pot for boiling potatoes – I like using a heavy-bottomed one so the potatoes cook evenly without sticking.
• Colander or strainer for draining potatoes.
• Mixing bowls – one for the dressing and one for combining everything.
• Sharp knife and cutting board for chopping potatoes, bacon, and green onions.
• Measuring cups and spoons – precise measurements help keep the flavor balanced.
• A spatula or wooden spoon for folding ingredients gently.
• Optional: a salad spinner if you want to quickly dry any fresh herbs or onions after washing.

I’ve tried making this in a microwave steamer for the potatoes when pressed for time, and it worked fine, but boiling gives a better texture. If you don’t have a colander, a slotted spoon works well for removing potatoes from water. No fancy gadgets needed—just basics that most kitchens already have.

Preparation Method

1. Prep the potatoes: Place peeled and chopped Yukon Gold potatoes (2 lbs / 900 g) in a large pot. Cover with cold water by about an inch. Add a pinch of salt, then bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 12-15 minutes until fork-tender but not mushy. (Tip: Test doneness by piercing a piece with a fork; it should slide in easily but hold its shape.) Drain potatoes in a colander and set aside to cool slightly.
2. Cook the bacon: While potatoes are cooking, fry 6 slices of bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain excess grease, then crumble into bite-sized pieces. (Pro tip: Keep the bacon grease for another use or discard once cooled.)
3. Make the dressing: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, and a good pinch of salt and pepper. Taste and adjust seasoning if needed. The dressing should be creamy with a slight tang.
4. Combine salad ingredients: In a large mixing bowl, gently fold the warm potatoes with the dressing until evenly coated. Add crumbled bacon, 1 cup shredded sharp cheddar cheese, and 4 sliced green onions. Mix carefully so the potatoes don’t break apart. (Note: Warm potatoes soak up flavors better, but if cooled fully, bring to room temp before mixing.)
5. Finish and chill: Taste and adjust salt and pepper. Sprinkle with 2 tablespoons chopped fresh parsley if using, and give it one last gentle stir. Cover and refrigerate for at least 1 hour before serving to let flavors meld. (If you’re short on time, 30 minutes will still taste great.) Bring to room temperature about 15 minutes before serving for best flavor.

Cooking Tips & Techniques

One thing I learned early on: overcooked potatoes turn the whole salad into a mushy mess. Keep an eye on them during boiling, and test early. Firm-yet-tender is your goal. Also, mixing the salad while the potatoes are still warm helps the dressing soak in nicely, giving more flavor without sogginess.

When crisping bacon, don’t rush it over high heat—slow and steady keeps it from burning and brings out that smoky depth. And, honestly, crumbling it by hand gives the best texture compared to chopping.

For the dressing, I always whisk everything together separately before adding it to the potatoes. This way, the flavors are balanced and you avoid clumps of mayo or mustard. If you like a little extra tang, a splash more vinegar or a squeeze of lemon juice brightens the whole dish wonderfully.

Lastly, folding gently is key. You want all ingredients combined but the potatoes intact. Using a rubber spatula and turning the salad from the bottom up works best. Multitasking tip: start the dressing while potatoes boil, then cook bacon so everything’s ready at the same time.

Variations & Adaptations

• Vegetarian version: Skip the bacon and add roasted chickpeas or sautéed mushrooms for a smoky, crunchy element.
• Seasonal twist: In summer, add fresh diced tomatoes or sweet corn kernels for a pop of color and sweetness.
• Low-carb adaptation: Swap potatoes with cauliflower florets lightly steamed and cooled for a lighter salad.
• Dairy-free option: Use vegan mayo and coconut yogurt instead of sour cream, and omit cheddar or replace with a dairy-free cheese.
• Personal favorite variation: I sometimes add a splash of pickle juice to the dressing—it gives a subtle zing that wakes up the whole salad without overpowering.

Serving & Storage Suggestions

This loaded potato salad is best served chilled or at room temperature. I find it pairs beautifully with grilled meats, barbecue ribs, or even as a hearty side to a picnic spread. Garnish with extra green onions or a sprinkle of paprika for color before serving.

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. If the salad thickens too much, stir in a tablespoon of milk or extra sour cream before serving to loosen the texture.

Reheat is not recommended since the potatoes can get mushy, but if you prefer a warm salad, gently warm a portion in the microwave for 20-30 seconds and stir gently.

Nutritional Information & Benefits

This loaded potato salad provides a good balance of carbs, protein, and fats, making it a filling addition to any meal. Yukon Gold potatoes are a great source of potassium and vitamin C, while bacon and cheddar add protein and calcium. The use of sour cream and mayo brings richness, but you can reduce fat by swapping with Greek yogurt.

It’s naturally gluten-free and can be made dairy-free with simple substitutions. Just watch the bacon and cheese if you’re limiting sodium. Overall, it’s a comforting dish that offers some nutritional perks alongside its indulgent flavors.

Conclusion

Whether you’re heading to a potluck or just craving a hearty side, this loaded potato salad hits the spot every time. It’s simple, dependable, and full of those cozy flavors that make people smile. I love how adaptable it is—you can tweak it to suit your taste or dietary needs without losing that familiar comfort.

Give this recipe a try and make it your own. I’d love to hear how you customize it or what memories it sparks at your next gathering. There’s something special about sharing a dish that feels like a little celebration in every bite.

Here’s to many more potluck favorites that bring everyone to the table!

FAQs

Can I make loaded potato salad ahead of time?

Yes! It’s actually better if you make it a few hours or a day ahead to let the flavors meld. Just keep it refrigerated and bring to room temperature before serving.

What type of potatoes work best for potato salad?

Yukon Gold potatoes are ideal because they’re creamy yet hold their shape well. Russets can get too mushy, and red potatoes work but have a firmer texture.

How do I keep the potato salad from getting watery?

Drain the potatoes well after boiling and avoid adding too much dressing at once. Mixing while potatoes are warm helps them absorb the dressing without becoming soggy.

Can I use smoked sausage or ham instead of bacon?

Absolutely! Smoked sausage or diced ham makes a great alternative if you want a different smoky flavor or prefer less crispiness.

Is this recipe suitable for a gluten-free diet?

Yes, all ingredients are naturally gluten-free. Just double-check your mayo and mustard labels to be sure.

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