Summer BBQs and family reunions need a side dish everyone loves. This loaded potato salad brings baked potato flavors to your picnic table. It is creamy, salty, and completely satisfying for any crowd. You will love how fast it disappears at your next gathering.
Why This Recipe Is a Winner
This dish is perfect for warm summer afternoons in the backyard. It combines crispy bacon and sharp cheddar for a bold flavor. Everyone recognizes these classic toppings, so even picky eaters will dig in. It is a hearty side that feels like a treat. You can make it ahead of time to save your sanity.
Simple Method
Making this salad is very straightforward and stress-free. You simply boil the potatoes until they are perfectly fork-tender. While they cool, you whisk together a quick, creamy dressing. Then, you just toss everything together in one big bowl. Even a beginner can master this recipe on the first try.
Ingredients You’ll Need
This recipe uses simple ingredients you likely have in your kitchen already.
- 3 pounds red potatoes, scrubbed and cubed into 1-inch pieces
- 1/2 pound bacon, cooked until crispy and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Step-by-Step
- Place cubed potatoes in a large pot and cover with salted water.
- Bring to a boil over medium-high heat and cook for 10-15 minutes, or until fork-tender.
- Drain the potatoes and allow them to cool completely to room temperature.
- In a small mixing bowl, whisk together sour cream, mayonnaise, garlic powder, salt, and black pepper until smooth.
- In a large serving bowl, combine the cooled potatoes, crumbled bacon, shredded cheddar cheese, and sliced green onions.
- Pour the dressing over the potato mixture and toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Best Ways to Enjoy It
Serve this chilled alongside your favorite grilled burgers or hot dogs. It also pairs beautifully with barbecued chicken or ribs. Add a fresh green salad to balance the rich flavors. This is the ultimate side for a sunny weekend potluck. Your friends will definitely ask you for the recipe.
Keep It Fresh
Store any leftovers in an airtight container in your refrigerator. This salad stays fresh and delicious for up to four days. Do not freeze this dish, as the dressing will separate. For the best texture, give it a quick stir before serving again. Cold leftovers make a great easy lunch the next day.
Tips for Best Results
- Cool potatoes completely before adding the creamy dressing.
- Don’t overcook the potatoes or they will turn into mush.
- Use sharp cheddar for the best flavor punch in every bite.
- Make this a day early to let the flavors really meld.
- Add extra green onions right before serving for a fresh crunch.
- Swap the bacon for turkey bacon if you want a lighter option.
Ways to Switch It Up
- Make it vegetarian by leaving out the bacon bits.
- Add diced jalapeños for a spicy kick your guests will love.
- Use Greek yogurt instead of sour cream for a tangy twist.
Common Questions
Can I make this ahead?
Yes, it actually tastes better after sitting for a few hours. The flavors have more time to blend together beautifully.
Do I need to peel the potatoes?
No, red potato skins are thin and very tender. They add great color and texture to the final salad.
How do I know the potatoes are done?
They should be easy to pierce with a fork. They should feel soft but still hold their square shape.
I hope this creamy salad becomes a staple at your summer gatherings. It is such a joy to share food that brings people together. Enjoy every savory bite with your favorite people.
— Alex
Ingredients
- 3 pounds red potatoes, scrubbed and cubed into 1-inch pieces
- 1/2 pound bacon , cooked until crispy and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
- 1 cup sour cream
- 1/2 cup mayonnais e
- 1 teaspoon garlic powder
- 1/2 teaspoon sal t
- 1/2 teaspoon black pepper
Instructions
- Place cubed potatoes in a large pot and cover with salted water.
- Bring to a boil over medium-high heat and cook for 10-15 minutes, or until fork-tender.
- Drain the potatoes and allow them to cool completely to room temperature.
- In a small mixing bowl, whisk together sour cream, mayonnaise, garlic powder, salt, and black pepper until smooth.
- In a large serving bowl, combine the cooled potatoes, crumbled bacon, shredded cheddar cheese, and sliced green onions.
- Pour the dressing over the potato mixture and toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
