Can I use different types of potatoes for this recipe?

Absolutely! While baby potatoes are ideal because of their creamy texture and thin skins, you can use red potatoes, Yukon golds, or even russet potatoes. Just be sure to cut larger potatoes into bite-sized chunks before cooking, and adjust the cooking time accordingly. Russets tend to break down more easily, so handle them gently when mixing.

How can I make this recipe healthier?

There are several ways to lighten up this loaded potato salad. Try using Greek yogurt in place of some or all of the sour cream and mayonnaise. Leave the nutritious potato skins on, use turkey bacon instead of pork bacon, and incorporate more vegetables like celery, bell peppers, or peas. You can also reduce the amount of cheese or use a reduced-fat version.

Can I make this potato salad vegetarian?

Yes! Simply omit the bacon or replace it with a plant-based alternative like smoked tempeh crumbles or coconut bacon. The eggs can be left out or replaced with diced avocado for a similar creamy texture. The salad will have a different flavor profile but will still be delicious.

My potato salad seems dry the next day. How can I fix it?

This is common as the potatoes continue to absorb moisture from the dressing. Simply stir in a little extra mayonnaise, sour cream, or even a splash of milk to bring back the creamy consistency. Start with small amounts and add gradually until you reach your desired texture.

Ultimate Loaded Potato Salad Recipe

Name: Ultimate Loaded Potato Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 kg (3 lb 5 oz) baby potatoes; 6 slices streaky bacon, cooked until crispy, then crumbled; 4 hard-boiled eggs, peeled and roughly chopped or grated using the large holes of a box grater; 1 cup (125 g) freshly grated sharp cheddar or similar cheese; 4 spring onions (scallions), finely sliced, plus extra to garnish; ¾ cup (185 g) whole-egg mayonnaise; ¼ cup (60 g) sour cream; 1 tbsp dijon mustard; 1 tbsp apple cider vinegar or white wine vinegar; 1 tsp garlic powder; Sea salt flakes, to taste; Cracked black pepper, to taste

This Ultimate Loaded Potato Salad takes the humble potato side dish and transforms it into the star of your table. Combining creamy baby potatoes with crispy bacon, eggs, cheese, and a rich dressing, this dish delivers all the flavors of a loaded baked potato in a delicious, shareable form. Perfect for barbecues, potlucks, or as a hearty side for weeknight dinners, this recipe comes together in just 35 minutes and always disappears fast!

Why You’ll Love This Recipe

Crowd-Pleaser: This isn’t your grandmother’s potato salad! With bacon, cheese, and a creamy dressing, even the pickiest eaters will be coming back for seconds.
Make-Ahead Friendly: Prepare it the day before your gathering and the flavors will meld together beautifully overnight.
Versatile: Works perfectly as a side dish for almost anything—grilled meats, sandwiches, or even as a standalone lunch.
Simple Ingredients: Uses everyday items you likely already have in your kitchen, making it a stress-free addition to any meal.

Ingredients You’ll Need

Baby Potatoes: The star of the show! Their creamy texture and thin skins make them perfect for potato salad. You can leave the skins on for extra nutrition and texture if you prefer.
Streaky Bacon: Adds that irresistible smoky crunch that takes this salad to the next level. Cook it until super crispy for the best texture contrast.
Hard-Boiled Eggs: Brings richness and protein to the mix. Don’t overcook these or you’ll get that grayish ring around the yolk!
Sharp Cheddar Cheese: Freshly grated cheese melts slightly into the warm potatoes, creating pockets of deliciousness throughout the salad.
Spring Onions: Provides a mild onion flavor and fresh color. The perfect finish that brightens up the whole dish.
Mayonnaise: Creates the creamy base for the dressing. Use whole-egg mayo for the richest flavor.
Sour Cream: Adds tanginess and lightens the dressing. The combination with mayo creates the perfect balance.
Dijon Mustard: Brings a sophisticated kick that regular mustard just can’t match.
Vinegar: That touch of acidity that cuts through the richness and makes all the flavors pop.
Garlic Powder: Infuses the dressing with garlic flavor without the harshness of fresh garlic.
Salt and Pepper: Never underestimate the power of proper seasoning!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some fantastic ways to make this recipe your own:

Loaded Baked Potato Style: Add a dollop of extra sour cream on top and sprinkle with chives instead of spring onions.
Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce in the dressing.
Mediterranean Twist: Swap the cheddar for feta cheese and add some chopped olives and fresh dill.
Ranch Lover’s Version: Add a tablespoon of ranch seasoning to the dressing for that familiar flavor profile.
Veggie Boost: Fold in some blanched green peas, diced red bell pepper, or corn kernels for added color and nutrition.

How to Make Ultimate Loaded Potato Salad

Step 1: Cook the Potatoes

Bring a large pot of generously salted water to a boil. Add your baby potatoes and cook for 18–20 minutes until they’re fork-tender. Drain and allow to cool slightly before handling. Once cooled, you can easily slip the skins off with a butter knife, or leave them on for a rustic touch and extra nutrition. Cut the potatoes in half to create bite-sized pieces.

If you’re short on time, try the microwave method! Place half the potatoes in a microwave-safe container with a quarter cup of water, partially cover, and microwave for 12-14 minutes until tender. Repeat with remaining potatoes.

Step 2: Prepare the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, and garlic powder until smooth and well combined. Season generously with sea salt flakes and freshly cracked black pepper. Taste and adjust seasonings if needed – this is your flavor foundation!

Step 3: Assemble the Salad

In a large mixing bowl, gather your halved potatoes, crispy bacon crumbles, chopped hard-boiled eggs, grated cheddar cheese, and sliced spring onions. Pour the creamy dressing over everything and gently fold the ingredients together. Be careful not to overmix – you want those beautiful ingredients to be evenly distributed but still distinct.

Step 4: Serve and Enjoy

Transfer your masterpiece to a serving dish and garnish with additional spring onions for a fresh pop of color and flavor. Serve immediately for the best experience, though it tastes even better after the flavors have had a chance to mingle for a few hours in the refrigerator.

Pro Tips for Making the Recipe

Don’t Overcook the Potatoes: Test them frequently while cooking. You want them tender enough to cut easily but not so soft they fall apart when mixing.
Bacon Secret: For the crispiest, most perfectly cooked bacon, bake it in the oven at 220°C (425°F) for 15-20 minutes on a lined baking sheet. No splatter, no babysitting, just perfect results every time!
Warm Potatoes Trick: Toss the dressing with the potatoes while they’re still slightly warm. They’ll absorb some of the flavor, making the final dish even more delicious.
Season Generously: Potatoes need a good amount of salt to shine. Don’t be shy with seasoning the cooking water and the dressing.
Textural Balance: Make sure your bacon is properly crispy to provide textural contrast against the creamy potatoes and dressing.

How to Serve

This Ultimate Loaded Potato Salad pairs beautifully with so many main dishes and occasions:

Barbecue Companion

Serve alongside grilled steaks, burgers, chicken, or sausages for the ultimate barbecue spread. The creamy, loaded potato salad complements smoky grilled flavors perfectly.

Holiday Feasts

Brings a fun twist to traditional holiday meals – it’s substantial enough to satisfy hearty appetites at Thanksgiving, Christmas, or Easter gatherings.

Potluck Star

Transport it in a sealed container with an ice pack to keep it fresh. Bring a small container of extra spring onions to sprinkle on top just before serving for that fresh-made look.

Casual Lunches

Pair with a simple green salad for a satisfying lunch that doesn’t need a main dish – the protein from the eggs, bacon, and cheese makes it quite filling!

Make Ahead and Storage

Storing Leftovers

This potato salad will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day as they meld together!

Make Ahead Tips

You can prepare all components separately up to a day ahead. Cook and halve the potatoes, cook the bacon, prepare the eggs, and make the dressing. Store everything separately in the refrigerator, then combine and assemble just an hour or so before serving.

Freezing

I don’t recommend freezing this potato salad, as the texture of the potatoes and the creaminess of the dressing will change upon thawing.

Refreshing Leftovers

If the salad seems a bit dry after storage, simply stir in a tablespoon of mayonnaise or sour cream to refresh the creaminess before serving again.

FAQs

Can I use different types of potatoes for this recipe?

Absolutely! While baby potatoes are ideal because of their creamy texture and thin skins, you can use red potatoes, Yukon golds, or even russet potatoes. Just be sure to cut larger potatoes into bite-sized chunks before cooking, and adjust the cooking time accordingly. Russets tend to break down more easily, so handle them gently when mixing.
How can I make this recipe healthier?

There are several ways to lighten up this loaded potato salad. Try using Greek yogurt in place of some or all of the sour cream and mayonnaise. Leave the nutritious potato skins on, use turkey bacon instead of pork bacon, and incorporate more vegetables like celery, bell peppers, or peas. You can also reduce the amount of cheese or use a reduced-fat version.
Can I make this potato salad vegetarian?

Yes! Simply omit the bacon or replace it with a plant-based alternative like smoked tempeh crumbles or coconut bacon. The eggs can be left out or replaced with diced avocado for a similar creamy texture. The salad will have a different flavor profile but will still be delicious.
My potato salad seems dry the next day. How can I fix it?

This is common as the potatoes continue to absorb moisture from the dressing. Simply stir in a little extra mayonnaise, sour cream, or even a splash of milk to bring back the creamy consistency. Start with small amounts and add gradually until you reach your desired texture.

Final Thoughts

This Ultimate Loaded Potato Salad brings together all the comforts of a loaded baked potato in a shareable, potluck-friendly form. With its perfect balance of creamy potatoes, crispy bacon, rich eggs, and sharp cheese, it’s guaranteed to be the first empty dish at any gathering. Don’t be surprised when friends and family start requesting “your famous potato salad” at every occasion! Whether you’re a potato salad enthusiast or someone looking to upgrade a classic, this recipe deserves a permanent spot in your recipe collection.