Creamy Loaded Potato Salad with Bacon and Cheddar
This loaded potato salad borrows everything you love about a loaded baked potato—smoky bacon, sharp cheddar, and a tangy sour cream dressing—and turns it into the kind of side dish that disappears fast at cookouts and potlucks.
It comes together in under an hour and holds its creamy texture even after a night in the fridge, so you can make it ahead without a second thought.
What Makes This Potato Salad So Good
The sour cream and mayo dressing is just rich enough to cling to every chunk of potato, while the bacon stays crisp if you fold it in right before serving. The cheddar melts a little from the warm potatoes, which gives you tiny pockets of gooey cheese in each bite.
I keep the mix straightforward: tender potatoes, thick-cut bacon, sharp cheddar, and a handful of green onions. No hard-to-find ingredients, no last-minute scrambling.
Ingredients
- 3 lb small Yukon Gold or red potatoes, cut into 1-inch chunks: waxy potatoes hold their shape and soak up the dressing without turning mushy.
- 8 slices thick-cut bacon: adds a smoky, salty crunch.
- 1 cup shredded sharp cheddar cheese: extra-sharp gives you the biggest flavor against the creamy base.
- 1 cup sour cream: full-fat sour cream keeps the dressing smooth and tangy.
- 1/2 cup mayonnaise: balances the tang and helps the dressing cling.
- 4 green onions, sliced (white and green parts): fresh bite and color.
- 1/2 tsp garlic powder: a subtle savory note.
- Salt and black pepper: season the potatoes while they cook and the dressing to taste.
Variations / Substitutions
- Swap the protein: use diced ham or cooked and crumbled turkey bacon; turkey bacon will be less crisp, so pat it dry well after cooking.
- Change the cheese: smoked gouda or pepper jack bring a different depth, but sharp cheddar is the classic.
- Add a kick: a teaspoon of hot sauce in the dressing or a pinch of cayenne wakes everything up.
- Make it dairy-free: use a plant-based sour cream and mayo, plus a dairy-free cheddar shred.
- Herb swap: dried chives or dill can stand in for green onions in a pinch, but fresh is brighter.
If you like this one, you might also enjoy a classic Herbed Potato Salad with a mustardy vinaigrette.
How to Make Loaded Potato Salad
Step 1: Boil the Potatoes
Place the 3 lb of potato chunks in a large pot and add enough cold water to cover them by about an inch. Stir in a generous pinch of salt, then bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes for 12 to 15 minutes, until a knife slides through a chunk easily but the outside doesn’t break apart.
The water will look slightly cloudy from the starch, and a few pieces may start to round at the edges—that is your sign to drain them. Pour the potatoes into a colander, let them steam dry for 2 or 3 minutes, then spread them on a baking sheet to cool slightly while you move on.
Step 2: Cook the Bacon
While the potatoes cool, lay the 8 slices of bacon in a single layer in a large skillet set over medium heat. Cook for 6 to 8 minutes, turning once, until the fat is rendered and the bacon is deep golden and crisp.
Transfer the strips to a paper towel-lined plate to drain and cool, then roughly chop or crumble them into bite-size pieces. Pour off all but about a tablespoon of the bacon fat from the pan, but do not wipe it—the leftover fat adds flavor if you want to crisp the potatoes later (see the tips).
Step 3: Mix the Dressing
In a large bowl, whisk together the 1 cup sour cream, 1/2 cup mayonnaise, 1/2 teaspoon garlic powder, and a pinch each of salt and pepper. Taste the dressing now and adjust the seasoning. It should be tangy and well-salted, because it will season all those potatoes.
If the dressing feels too thick, thin it with a tablespoon of water or milk so it coats easily later. Add most of the sliced green onions and three-quarters of the crumbled bacon at this stage if you want the flavor distributed evenly, or save them for the top for more texture contrast.
Step 4: Fold It All Together
Add the slightly warm potato chunks and the 1 cup shredded cheddar to the bowl with the dressing. Use a flexible spatula to fold everything together gently, turning the bowl and scooping from the bottom so you coat every piece without smashing the potatoes.
The cheese will soften as it hits the warmth, which is exactly what you want. Let the salad sit for 10 minutes on the counter so the potatoes drink up some of the dressing, then fold once more to reincorporate any liquid that settled at the bottom.
Step 5: Top and Serve
Spoon the salad into a serving bowl and scatter the reserved bacon and green onions over the top. Serve it right away while the bacon is still crisp, or cover and chill it for a few hours if you prefer it cold.
A final crack of black pepper on top adds a little bite, and the colors—white, golden, green, and pink—make it look as good as it tastes.
How to Get the Best Texture
- Cool the potatoes properly: letting them steam dry and cool on a baking sheet stops them from turning gummy in the salad.
- Dress them warm: warm potatoes absorb more flavor than cold ones, so the dressing sinks in instead of sliding off.
- Add bacon last: if you are making this a day ahead, hold back the crispy bacon and stir it in just before serving so it stays crunchy.
- Don’t over-mix: folding gently keeps the potatoes in distinct chunks instead of a mashed salad.
Boil times vary by how big your chunks are. Here is a rough guide:
| Potato chunk size | Boil time |
|---|---|
| 1-inch cubes | 12 to 15 minutes |
| 1.5-inch cubes | 16 to 18 minutes |
| Whole baby potatoes | 18 to 22 minutes |
Make-Ahead and Storage
- Refrigerate: store the salad in a covered container in the fridge for up to 4 days. Stir gently before serving and add a splash of milk if the dressing tightened up.
- Reheating: this one is best cold or at room temperature. If you do warm it, use short bursts in the microwave and stir gently, but the bacon will soften.
What Goes Well With Loaded Potato Salad
This is a natural next to anything off the grill, like burgers, brats, or barbecue ribs, where the creamy, tangy salad balances the smoky char. It is also great alongside roasted chicken thighs; the richness matches the crispy skin. For a lighter plate, serve it with a simple green salad dressed in lemon vinaigrette to cut through the creaminess.
Frequently Asked Questions
Can I use red potatoes instead of Yukon Golds?
Yes, red potatoes work well. They are waxy and hold their shape just like Yukon Golds.
Can I make this potato salad a day ahead?
Absolutely. Prepare the whole salad but keep the crispy bacon separate. Stir it in just before serving so it stays crunchy.
Can I substitute Greek yogurt for sour cream?
You can, but the dressing will be thinner and tangier. I would use full-fat Greek yogurt and cut back on the mayo slightly to compensate.
How do I keep the potatoes from getting mushy?
Start with cold water, salt it well, and check them early. As soon as a paring knife slides in easily, drain them immediately and spread them out to cool.
Can I leave the skins on?
Yes, I usually do. The thin skins on Yukon Golds and reds add a little earthiness and keep the chunks from breaking apart.
Loaded Potato Salad Recipe
Ingredients
Method
- Place potatoes in a large pot, cover with cold water, and salt the water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until tender. Drain, let steam dry, and spread on a baking sheet to cool slightly.
- Cook bacon in a skillet over medium heat for 6-8 minutes until crisp. Drain on paper towels, then chop into pieces.
- In a large bowl, whisk together sour cream, mayonnaise, garlic powder, salt, and pepper. Stir in most of the green onions and three-quarters of the bacon if desired.
- Add the warm potatoes and cheddar to the bowl and fold gently until evenly coated. Let stand 10 minutes, then fold again.
- Transfer to a serving bowl, top with the remaining bacon and green onions, and serve right away or chill.
