Loaded Potato Salad with beef bacon and Cheddar

Name: Loaded Potato Salad with beef bacon and Cheddar
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 lbs baby potatoes, halved; 6 slices beef bacon, cooked and crumbled; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup mayonnaise; 1/4 cup chopped green onions; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste

Author: Tessa

Published: September 17, 2025

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Let me tell you about the potato salad that changed my mind about potato salads forever. I used to think they were just those sad, mayo-drowned sides at picnics – until I discovered the glorious mess that is Loaded Potato Salad. This isn’t your grandma’s bland potluck dish (no offense, Grandma). We’re talking crispy beef bacon, sharp cheddar, and green onions piled onto perfectly tender potatoes with a dressing that’ll make you go back for thirds.

I first made this for a family reunion last summer when my cousin dared me to “jazz up” the usual side dishes. One bite and suddenly everyone was hovering around the bowl instead of the grill! Now it’s our go-to for every backyard gathering. What makes it special? That perfect balance of creamy and crunchy, salty and fresh – plus all those delicious toppings that turn simple potatoes into something seriously addictive.

Whether you’re feeding a crowd or just treating yourself, this loaded potato salad recipe delivers big flavors with minimal fuss. Trust me, once you try it, you’ll never look at potato salad the same way again.

Loaded Potato Salad - detail 1

Ingredients for Loaded Potato Salad

Here’s what you’ll need to make the most irresistible loaded potato salad of your life (I may be biased, but just wait till you taste it!):

2 lbs baby potatoes – halved (that means cut in half lengthwise – don’t stress about perfection here)
6 slices beef bacon – cooked until crispy and crumbled (save that beef bacon grease for breakfast potatoes!)
1 cup shredded cheddar cheese – I use extra sharp because I love that tangy bite
1/2 cup sour cream – full fat for maximum creaminess, trust me
1/4 cup mayonnaise – the real stuff, none of that salad dressing nonsense
1/4 cup chopped green onions – both the white and green parts for flavor and color
1 tsp garlic powder – my secret weapon for depth of flavor
1 tsp onion powder – because why not double down on that savory goodness?
Salt and pepper to taste – I’m heavy-handed with both

Ingredient Notes & Substitutions

Listen, I get it – sometimes you gotta work with what’s in the fridge. Here are my approved swaps:

Sour cream: Greek yogurt works in a pinch, but it’ll be tangier. If you go this route, maybe cut back on the lemon juice if your recipe calls for it.
beef bacon: Turkey beef bacon is fine if that’s your jam, but cook it extra crispy. Vegetarian? Skip it or try smoked almonds for crunch.
Cheese: Pepper jack gives a nice kick, or go wild with blue cheese crumbles if you’re feeling fancy.
Potatoes: No baby potatoes? Regular Yukon Golds cut into 1-inch chunks work great too – just adjust boiling time.

How to Make Loaded Potato Salad

Now for the fun part – let’s turn these simple ingredients into the most addictive potato salad you’ll ever taste. Don’t let the layers of flavor fool you – this comes together with barely any effort. Just follow my steps (and maybe lick the spoon when no one’s looking).

Step 1: Cook the Potatoes

First, grab your biggest pot – the potatoes need room to swim! Fill it about 3/4 full with cold water and add a big pinch of salt (I use about 1 tablespoon for 2 quarts water – it should taste like the sea). Bring it to a rolling boil before gently adding your halved baby potatoes. The key here is to cook them until they’re tender when poked with a fork but not falling apart – usually 12-15 minutes. Drain them in a colander and let them cool just until they’re not steaming anymore. Wanna know my trick? I spread them on a baking sheet to stop the cooking faster.

Step 2: Prepare the Dressing

While the potatoes are cooling, make the magic happen in a big mixing bowl. Start by whisking together the sour cream and mayonnaise until they’re completely smooth and creamy. Then sprinkle in the garlic powder, onion powder, and a good pinch of salt and pepper. Taste it! This is your chance to adjust – need more zip? Add an extra pinch of garlic powder. Too thick? A splash of milk will loosen it right up. The dressing should coat the back of a spoon nicely.

Step 3: Combine and Chill

Here’s where the magic happens. Add your slightly cooled potatoes to the bowl with the dressing – warm potatoes soak up flavors better! Toss gently with a rubber spatula (don’t stir aggressively or you’ll end up with mashed potatoes). Fold in most of the beef bacon, cheese, and green onions, saving a little of each for garnish. Cover and refrigerate for at least an hour – this chill time lets all the flavors get to know each other. Right before serving, sprinkle with your reserved toppings for that perfect loaded look. Prepare for compliments!

Loaded Potato Salad - detail 2

Why You’ll Love This Loaded Potato Salad

This isn’t just another potato salad – it’s the one people will beg you to bring to every potluck. Here’s what makes it so special:

Creamy dreamy texture – the perfect balance of sour cream and mayo coats every potato chunk without being gloppy
Endlessly customizable – add jalapeños, swap cheeses, or throw in some diced avocado when you’re feeling fancy
That salty-crunchy factor from the beef bacon and green onions that keeps you coming back for “just one more bite”
Total crowd-pleaser – I’ve seen picky kids and foodie adults alike go back for seconds (sometimes thirds!)
Better the next day – if you can resist eating it all immediately, the flavors just get happier together overnight

Tips for the Best Loaded Potato Salad

After making this loaded potato salad more times than I can count (and receiving countless recipe requests), I’ve picked up some foolproof tricks:

Reserve some beef bacon – sprinkle it on top right before serving so it stays crispy instead of getting soggy in the dressing
Fresh herbs make everything better – toss in chopped dill or chives for a bright pop of flavor
Potato skins stay on! That’s where all the nutrients (and texture) live – just give them a good scrub first
Taste as you go – potatoes need more salt than you think, so adjust seasoning after chilling
Let it sit – the magic happens when flavors mingle for at least an hour (if you can wait that long!)

Serving Suggestions for Loaded Potato Salad

This loaded potato salad was practically made for summer cookouts! I love serving it alongside juicy grilled burgers or sticky-sweet barbecue ribs – the creamy potatoes cut through rich meats perfectly. For a full spread, add corn on the cob and watermelon slices. Honestly, it disappears fastest when I put the bowl right next to the beer cooler where everyone gathers!

Storage & Reheating

Here’s the good news – this loaded potato salad actually gets better after a day in the fridge! Just pop it in an airtight container and it’ll stay fresh for 3-4 days (if it lasts that long). One warning though – don’t freeze it. The dairy turns weird and grainy, and nobody wants sad, separated potatoes. If you must reheat (though it’s best cold), do it gently in the microwave at 50% power with a splash of milk stirred in to bring back the creaminess.

Loaded Potato Salad FAQs

I’ve gotten so many questions about this recipe over the years – here are the ones that come up most often:

Can I make this potato salad ahead of time?
Absolutely! In fact, I think it tastes even better after chilling overnight. Just hold back some of the beef bacon and green onions to sprinkle on top right before serving so they stay fresh and crispy.

What’s the best vegan version?
Swap the sour cream for dairy-free alternatives (I like cashew-based ones), use vegan mayo, and skip the cheese or use nutritional yeast. Smoked tofu makes a great beef bacon substitute – just crisp it up in a pan first!

How can I spice it up?
Oh, I love this question! Try adding diced jalapeños, a dash of hot sauce, or even some cayenne pepper to the dressing. My cousin adds a tablespoon of pickle juice for extra tang – sounds weird but totally works.

Why baby potatoes instead of regular ones?
Their thin skins and creamy texture are perfect for salads – plus they hold their shape beautifully. But regular potatoes work fine too if that’s what you’ve got!

Nutritional Information

Now, let’s talk numbers – but keep in mind I’m a home cook, not a nutrition lab! The nutritional info for this loaded potato salad can vary depending on your exact ingredients. Did you use thick-cut beef bacon or turkey beef bacon? Full-fat sour cream or light? Extra sharp cheddar or mild? All these little choices add up.

What I can tell you is that potatoes pack vitamin C and potassium, while the cheese brings calcium and protein to the party. The beef bacon? Well… let’s just call that the “flavor delivery system.” If you’re watching specific numbers, your best bet is to plug your exact ingredients into a nutrition calculator.

Personally, I believe good food is about balance – and this salad is worth every delicious bite. But if you’re looking to lighten it up, my ingredient notes section has plenty of smart swaps that won’t sacrifice flavor!

Share Your Loaded Potato Salad

I’d love to see your loaded potato salad creations! Tag me on Instagram or leave a comment below – nothing makes me happier than hearing how this recipe becomes part of your family traditions too. Happy cooking!