Loaded Potato Salad

Why You’ll Love This Recipe

• Loaded with classic baked potato toppings
• Creamy, cheesy, and packed with flavor
• Perfect for cookouts, potlucks, and gatherings
• Easy to make ahead of time
• A hearty side dish that pairs with many meals
• Great for feeding a crowd
• Customizable with your favorite toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds russet potatoes, peeled and cut into chunks
• 8 slices bacon, cooked and crumbled
• 1 ½ cups shredded cheddar cheese
• 4 green onions, sliced
• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoon ranch seasoning mix
• 1 teaspoon salt
• ½ teaspoon black pepper
• Extra cheese, bacon, and green onions for garnish (optional)

Directions

1. Place the potatoes in a large pot and cover with cold water.
2. Bring to a boil and cook for 12 to 15 minutes, or until fork-tender.
3. Drain the potatoes and allow them to cool slightly.
4. In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning, salt, and pepper.
5. Add the cooked potatoes and gently toss to coat.
6. Stir in the shredded cheddar cheese, crumbled bacon, and sliced green onions.
7. Mix carefully to avoid breaking up the potatoes too much.
8. Cover and refrigerate for at least 1 hour.
9. Before serving, garnish with additional cheese, bacon, and green onions if desired.
10. Serve chilled.

Servings and timing

Servings: 10 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Chilling Time: 1 hour

Total Time: 1 hour 30 minutes

Variations

• Ranch Loaded Potato Salad: Increase the ranch seasoning for a stronger ranch flavor.
• Spicy Version: Add diced jalapeños or a dash of hot sauce.
• Extra Cheesy Salad: Mix in Monterey Jack, Colby Jack, or pepper jack cheese.
• Baked Potato Style: Leave the potato skins on for added texture and flavor.
• Greek Yogurt Option: Replace part of the sour cream or mayonnaise with plain Greek yogurt.
• BBQ Loaded Potato Salad: Add a small amount of barbecue sauce to the dressing.
• Vegetarian Version: Omit the bacon and add extra cheese and vegetables.

Storage/Reheating

Store Loaded Potato Salad in an airtight container in the refrigerator for up to 4 days.

Keep refrigerated until ready to serve, especially during outdoor events.

Stir gently before serving if the dressing settles.

This dish is designed to be served cold, so reheating is not recommended.

FAQs

What makes Loaded Potato Salad different from traditional potato salad?

Loaded Potato Salad includes toppings commonly found on loaded baked potatoes, such as bacon, cheese, sour cream, and green onions.

Can I make this salad ahead of time?

Yes, it’s an excellent make-ahead dish and often tastes even better after chilling.

Should I peel the potatoes?

You can peel them or leave the skins on for additional texture and flavor.

What type of potatoes work best?

Russet potatoes are commonly used, but Yukon Gold potatoes also work very well.

Can I use turkey bacon?

Yes, turkey bacon can be substituted for traditional bacon.

How long should the salad chill before serving?

At least one hour is recommended, but several hours or overnight can enhance the flavor.

Can I freeze Loaded Potato Salad?

Freezing is not recommended because the dressing and potatoes may change texture after thawing.

What cheese works best?

Sharp cheddar is a classic choice, but Colby Jack, Monterey Jack, or pepper jack are also delicious.

Can I make it lighter?

Yes, use light sour cream, light mayonnaise, or plain Greek yogurt.

What main dishes pair well with Loaded Potato Salad?

It pairs wonderfully with grilled chicken, burgers, steaks, barbecue ribs, sandwiches, and other picnic favorites.

Conclusion

Loaded Potato Salad is a rich and flavorful side dish that combines tender potatoes with bacon, cheese, green onions, and a creamy dressing for the ultimate comfort food experience. Easy to prepare and perfect for entertaining, this crowd-pleasing recipe delivers all the flavors of a loaded baked potato in every bite. Whether served at a summer barbecue or a family gathering, it’s sure to become a favorite at the table.

Loaded Potato Salad

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Loaded Potato Salad combines tender potatoes, crispy bacon, shredded cheddar cheese, green onions, and a creamy ranch-style dressing for a hearty and flavorful side dish. Perfect for barbecues, potlucks, and family gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 servings
• Category: Side Dish
• Method: Boil
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 3 pounds russet potatoes, peeled and cut into chunks
• 8 slices bacon, cooked and crumbled
• 1 ½ cups shredded cheddar cheese
• 4 green onions, sliced
• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoon ranch seasoning mix
• 1 teaspoon salt
• ½ teaspoon black pepper
• Extra cheese, bacon, and green onions for garnish (optional)

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Instructions

1. Place the potatoes in a large pot and cover with cold water.
2. Bring to a boil and cook for 12 to 15 minutes, or until fork-tender.
3. Drain the potatoes and allow them to cool slightly.
4. In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning, salt, and pepper.
5. Add the cooked potatoes and gently toss to coat.
6. Stir in the shredded cheddar cheese, crumbled bacon, and sliced green onions.
7. Mix carefully to avoid breaking up the potatoes too much.
8. Cover and refrigerate for at least 1 hour.
9. Before serving, garnish with additional cheese, bacon, and green onions if desired.
10. Serve chilled.

Notes

• Increase the ranch seasoning for a stronger ranch flavor.
• Add diced jalapeños or hot sauce for a spicy variation.
• Leave the potato skins on for a baked potato-style version.
• Replace part of the sour cream or mayonnaise with plain Greek yogurt for a lighter option.
• Store in an airtight container in the refrigerator for up to 4 days.
• Serve cold and do not freeze for best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 360 kcal
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 23 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 40 mg