This loaded potato salad is creamy, rich, and packed with tender potatoes, crispy bacon, cheddar cheese, and green onions. The perfect BBQ side dish for cookouts, picnics, and summer gatherings.

Loaded Potato Salad (Creamy Bacon Cheddar Potato Salad Recipe)

Name: Loaded Potato Salad (Creamy Bacon Cheddar Potato Salad Recipe)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 pounds red potatoes; 1 3/4 cups sour cream (.. divided); 1/2 cup mayonaise; 1 3/4 cups shredded cheddar cheese; 6 strips bacon (.. cooked crisp, chopped); 6 each green onions (..diced); 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon salt; 1/2 teaspoon pepper

It is safe to say that no barbecue, picnic or outdoor party is complete without someone bringing potato salad. It’s tradition, heck.. it’s borderline a summertime requirement. So why not be THAT person that brings the best potato salad anyone has ever had? I am talking about my Loaded Potato Salad.

What Is Loaded Potato Salad?

Loaded potato salad is a creamy potato salad made with tender potatoes mixed in a rich dressing and “loaded” with classic baked potato toppings like bacon, cheddar cheese, and green onions. It’s a hearty, flavorful side dish that’s often served at BBQs, cookouts, and potlucks.

This dish will blow everyone right out of their pool floaties! Believe me, I used to make traditional potato salad whenever we were joining friends and family for pool parties and picnics. It was good, people liked it and I always left with an empty bowl.

But then came this recipe! I have to say, I cannot lay claim to the original idea and I have no idea who the first genius was to combine a loaded baked potato and potato salad but I thank them for their brilliant idea.

This recipe is MY spin on THAT idea and I promise you, this Loaded Potato Salad is the BEST and it is amazing! Not only will you leave with an empty serving bowl, you will have EVERYONE begging you for this Loaded Potato Salad recipe.

Why This Loaded Potato Salad Works

It’s basically a baked potato in disguise – All the good stuff (bacon, cheese, creamy potatoes) without needing an oven or patience.
Creamy + crunchy combo hits right – Soft potatoes, rich dressing, and crispy bacon so every bite actually has something going on.
It shows up to the BBQ like it owns the place – This isn’t a “side dish.” It’s the one people hover around like it’s the main event.
Ridiculously forgiving recipe – A little more bacon? Fine. Extra cheese? Obviously. Nobody’s complaining.
Tastes better after sitting a bit – Which is chef-speak for “make it early and let it get even more obnoxiously good.”

Ingredients for Loaded Potato Salad

3 pounds red potatoes – hearty, tender base that holds up perfectly once mixed
1 ¾ cups sour cream (divided) – creamy tang that makes everything rich and smooth
½ cup mayonnaise – adds that classic, ultra-creamy potato salad texture
1 ¾ cups shredded cheddar cheese – because “loaded” should actually mean something
6 strips bacon (cooked crisp, chopped) – salty crunch that makes people go back for seconds
6 green onions (diced) – fresh bite to balance all that creamy richness
2 teaspoons garlic powder – savory backbone flavor
2 teaspoons onion powder – extra depth without any fuss
1 teaspoon salt – brings all the flavors together
½ teaspoon black pepper – just enough bite to keep it from being too cozy

How to Make Loaded Potato Salad (Step-by-Step)

Easy! To make your Loaded Potato Salad, Wash and cube red potatoes and bring to boil in well salted water. Let boil 10 minutes or until firm fork tender.
Drain potatoes and move to large mixing bowl. Add in 1 1/2 cups of sour cream and all other ingredients and mix well to combine.
Cover tightly with foil or plastic wrap and refrigerate for at least 3 hours or overnight if possible
When ready to serve, add in the remaining 1/4 cup of sour cream and garnish with extra cheese, bacon and green onions if desired. Serve immediately and enjoy!
** Please note, adding the ingredients to the warm potatoes will cause the flavors to really open up but also for the potatoes to soak up the sour cream and mayo. If you find your potato salad could be creamier because of this, add in the last 1/4 cup of sour cream before serving. **

Tips for the Creamiest Potato Salad

Start the potatoes in cold water – Don’t drop them into boiling water. Cold start helps them cook evenly so you don’t get mush on the outside and raw centers.
Don’t overcook them – You want fork-tender, not falling apart. Overcooked potatoes turn the salad into glue real fast.
Dress them while slightly warm – This is the old-school trick that actually matters. Warm potatoes soak up the creamy dressing way better.
Save some sour cream for the end – Mixing most in early and folding a little in at the end keeps it extra fresh and creamy instead of heavy.
Don’t skimp on seasoning – Potatoes are bland little sponges. Salt, pepper, garlic, and onion powder need to do the heavy lifting here.
Let it chill before serving – Give it time in the fridge so everything settles in and the flavor gets its act together.

DO YOU CUT THE POTATOES BEFORE BOILING THEM FOR POTATO SALAD?

Before boiling, wash your potatoes and cut them into evenly into bite sized pieces and cook them in low boiling water until the potatoes are just tender, usually about 10 minutes.

DO YOU HAVE TO PEEL THE POTATOES FOR POTATO SALAD?

I usually leave the skins on when I make potato salad but it is completely up to your preferences. If you choose to make potato salad without the potato skins on, peel the skins with a vegetable peeler prior to cooking.

Looking for more summer favorites? Check out my Easy Italian Pasta Salad and my BBQ Spicy Orange Chicken.. no summer is complete without them!

ENJOY!!