Loaded Potato Salad

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If you’re looking to steal the show at your next BBQ, potluck, or family gathering, look no further than this Loaded Potato Salad. It takes the classic creamy potato salad and gives it a bold, savory upgrade with crispy bacon, chopped eggs, sharp red onions, and a herby, tangy dressing that brings everything together in the most delicious way.

What makes this potato salad so irresistible is the balance of textures and flavors. The creaminess of the mayo and sour cream dressing contrasts beautifully with the crunch of bacon and the subtle bite of red onions. Toss in tender baby potatoes and fresh herbs, and you’ve got a dish that feels both comforting and elevated.

Why You’ll Love This Loaded Potato Salad

Loaded Potato Salad is a crowd-pleaser for so many reasons. First, it packs tons of flavor in every bite. The smoky bacon, creamy dressing, and pops of freshness from chives and parsley make it anything but boring. It’s also a flexible side dish that pairs with everything from burgers to grilled chicken. Plus, you can make it ahead of time—it tastes even better after the flavors have melded in the fridge for a few hours.

Whether you’re serving it warm, chilled, or at room temperature, it holds up beautifully, making it ideal for outdoor events or casual dinners.

What Kind of Potatoes Are Best for Loaded Potato Salad?

For the best texture and flavor, baby red potatoes or Yukon golds are the way to go. Their waxy texture holds up well after boiling, keeping the salad from turning mushy. Plus, you don’t even need to peel them—their thin skins add extra texture and a pop of color. Just be sure to cut them into bite-sized pieces and boil until fork-tender but not falling apart.

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Ingredients for the Loaded Potato Salad

Each ingredient in this salad adds its own layer of flavor and texture, making the dish feel hearty and satisfying without being overly heavy.

• Baby Red or Yukon Gold Potatoes – These are perfect for salads due to their firm, creamy texture that doesn’t fall apart after boiling.
• Hard-Boiled Eggs – Add a rich, velvety component that complements the creamy dressing.
• Bacon – Crispy, salty, and smoky, it brings bold flavor and crunch to every bite.
• Red Onion – Adds sharpness and color contrast to balance the creaminess.
• Mayonnaise – The creamy base that brings the whole salad together.
• Sour Cream – Adds tanginess and depth to the dressing.
• Dijon Mustard – Gives the salad a little zip and extra flavor.
• Fresh Chives and Parsley – Brighten the dish with freshness and color.
• Salt and Black Pepper – Essential for seasoning the potatoes and tying everything together.

How To Make the Loaded Potato Salad

Step 1: Boil the Potatoes

Start by scrubbing the baby potatoes clean, then cut them into bite-sized chunks. Place them in a pot, cover with cold water, and bring to a boil. Add a generous pinch of salt, then simmer for 10–12 minutes until just fork-tender. Drain and let cool slightly.

Step 2: Prep the Other Ingredients

While the potatoes cook, boil the eggs (if you haven’t already) and fry the bacon until crispy. Chop the bacon into small pieces, peel and chop the eggs, and finely dice the red onion.

Step 3: Mix the Dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Stir in the chopped herbs for extra freshness.

Step 4: Combine Everything

Add the cooked potatoes, eggs, bacon, and red onions into the bowl with the dressing. Gently fold everything together until well coated. Be careful not to mash the potatoes.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least an hour before serving to let the flavors meld. Garnish with extra chives and bacon bits just before serving.

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How to Serve and Store Loaded Potato Salad

Loaded Potato Salad is best served chilled or at room temperature, making it a perfect side dish for summer cookouts, potlucks, and casual dinners. This recipe generously serves 6 to 8 people, depending on portion size, and pairs wonderfully with grilled mains or sandwiches.

If you’re prepping ahead, it can be made up to a day in advance. Store it in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir and freshen it up with a sprinkle of extra chives or a new crumble of bacon.

Avoid freezing this dish, as the creamy dressing tends to separate and lose its smooth texture once thawed.

What to Serve With Loaded Potato Salad?

Grilled Chicken Thighs

Juicy and flavorful grilled chicken is a classic partner for the creamy richness of this salad.

BBQ Ribs

The smoky, sticky-sweet ribs play perfectly with the tangy dressing and crispy bacon in the salad.

Burgers

Whether beef, turkey, or veggie, burgers and potato salad are a backyard BBQ staple.

Grilled Corn on the Cob

Sweet, charred corn offers a nice contrast in texture and a fresh burst of flavor.

Baked Beans

The savory-sweet combo of baked beans complements the savory notes of the salad.

Fried Chicken

Crunchy fried chicken and creamy potato salad are a Southern-inspired duo worth trying.

Pulled Pork Sandwiches

Tender pulled pork with a drizzle of BBQ sauce meets its match in this hearty side.

Fresh Watermelon Slices

For a refreshing finish, serve watermelon alongside to balance the richness with something juicy and light.

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Frequently Asked Questions

Can I use regular potatoes instead of baby potatoes?
Yes! Russet or Yukon Gold potatoes work well too—just make sure to peel and dice them into even-sized chunks for consistent cooking. Baby potatoes, however, offer a creamier texture and don’t require peeling.

Is it okay to make this potato salad the day before?
Absolutely. In fact, it tastes even better the next day. Just store it in the fridge in an airtight container and give it a stir before serving. You may want to add a bit more dressing if it seems dry after chilling.

Can I make it without bacon?
Yes, the salad will still be delicious without bacon, especially if you’re looking for a vegetarian version. You could add roasted chickpeas, smoked paprika, or even crispy shallots for added flavor and crunch.

What kind of herbs can I substitute if I don’t have chives?
Green onions, dill, or finely minced scallions can work well in place of chives. They each bring a slightly different flavor, so use what you have and enjoy a twist on the original.

Save This Pin For Later

Save this recipe to your Pinterest board so you can come back to it anytime you need a flavorful side dish for your meals.

Let me know in the comments how yours turned out. Did you make any swaps or add your own twist? I love hearing your ideas and seeing your recreations!

For more delicious ideas like this, check out my Meals We Share By Sally Pinterest where I post daily recipe inspiration.

Conclusion

Loaded Potato Salad brings all the best comfort food flavors into one chilled, creamy dish. With its tender potatoes, smoky bacon, creamy dressing, and pops of fresh herbs, it’s a must-have for any occasion. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers bold taste and satisfying texture every time.

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