This Ultimate Loaded Potato Salad takes the classic side dish to spectacular new heights! Creamy, savory, and packed with all your favorite loaded potato toppings – crispy bacon, cheese, eggs, and green onions – this dish brings together everything you love about baked potatoes in a delicious, shareable form. Perfect for barbecues, potlucks, or as a hearty side for family dinners, this recipe comes together in just 35 minutes and is guaranteed to steal the show at your next gathering.

Why You’ll Love This Recipe

Crowd-Pleaser: This isn’t your grandmother’s potato salad! The combination of crispy bacon, cheese, and creamy dressing makes this an instant hit with both kids and adults.
Make-Ahead Friendly: Prepare components in advance for easy assembly when you need it – perfect for planning ahead for parties or busy weeknights.
Customizable: The basic formula works beautifully as written, but you can easily adjust ingredients to suit your taste preferences or what you have on hand.
Perfect Texture: Baby potatoes maintain their shape and provide the perfect bite-sized pieces that hold up well to mixing with the dressing and toppings.

Ingredients You’ll Need

Baby Potatoes: These little gems hold their shape beautifully after cooking and have a naturally buttery flavor. Their thin skins can be left on for extra texture and nutrition if you prefer.
Bacon: The star of the show that adds smokiness and that irresistible crispy texture. Cooking it in the oven ensures perfect crispiness with minimal effort.
Hard-boiled Eggs: They add richness, protein, and a wonderful texture contrast to the potatoes. They also help carry the creamy dressing flavors.
Cheddar Cheese: Freshly grated sharp cheddar melts slightly into the warm potatoes and adds that classic loaded potato flavor. The sharper the better for maximum flavor impact.
Spring Onions: These add a fresh, mild onion flavor that cuts through the richness. They also add a pop of color to your salad.
Mayonnaise: Forms the creamy base of the dressing. Whole-egg mayo provides the richest flavor and smoothest texture.
Sour Cream: Adds tanginess and lightens the dressing. It’s what gives authentic loaded potato flavor to the salad.
Dijon Mustard: Brings a subtle warmth and depth to the dressing without overwhelming the other flavors.
Vinegar: A touch of acidity that balances the richness and makes all the flavors pop.
Garlic Powder: Adds savory depth without the sharpness of fresh garlic, integrating seamlessly into the creamy dressing.

Variations

Want to customize your loaded potato salad? Here are some fantastic options:

Spicy Kick: Add diced jalapeños or a dash of hot sauce to the dressing for heat lovers.
Herb Garden: Mix in fresh herbs like dill, chives, or parsley for brightness and color.
Tex-Mex Style: Add corn kernels, black beans, and swap the cheddar for pepper jack cheese.
Greek-Inspired: Mix in chopped cucumber, feta cheese instead of cheddar, and add a squeeze of lemon to the dressing.
Ranch Lover’s Version: Add a packet of ranch seasoning to the dressing for a flavor everyone recognizes and loves.

How to Make Ultimate Loaded Potato Salad

Step 1: Cook the Potatoes

Bring a large pot of salted water to a boil and add the baby potatoes. Cook for 18-20 minutes until tender when pierced with a fork. Drain and allow to cool slightly before peeling (if desired) and halving.

For a quicker method, microwave the potatoes in batches with a little water until fork-tender, about 12-14 minutes per batch.

Step 2: Prepare the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasonings if needed.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooked and halved potatoes, crispy bacon crumbles, chopped hard-boiled eggs, grated cheddar cheese, and sliced spring onions.

Step 4: Combine and Serve

Pour the prepared dressing over the potato mixture and gently fold everything together until well coated, being careful not to mash the potatoes. Transfer to a serving dish, garnish with extra spring onions, and serve immediately for the best flavor and texture.

Pro Tips for Making the Recipe

Don’t Overcook the Potatoes: They should be tender but still hold their shape. Test with a fork – it should slide in easily but the potato shouldn’t fall apart.
Season the Cooking Water: Generously salt the water for cooking the potatoes – this seasons them from the inside out.
Dress Warm Potatoes: Tossing the dressing with slightly warm potatoes allows them to absorb more flavor, but let them cool enough that they won’t melt the cheese completely.
Bacon Secret: For perfectly crispy bacon every time, bake it in the oven at 220°C (425°F) for 15-20 minutes instead of frying. Less mess and consistent results!
Taste Before Serving: Always taste your final salad and adjust seasoning if needed – potatoes often need more salt than you might expect.

How to Serve

This loaded potato salad works beautifully in so many settings:

Main Dish Pairings

Serve alongside grilled chicken, burgers, steak, or ribs for a complete meal. The creamy potato salad pairs perfectly with anything charred from the grill.

Buffet Star

This salad holds up well on a buffet table and makes a standout addition to potlucks, barbecues, and holiday spreads.

Picnic Perfect

Pack it for picnics or outdoor gatherings – just be sure to keep it chilled properly.

Make Ahead and Storage

Make Ahead Options

Potatoes: Cook, peel and cut the potatoes up to a day ahead. Store in the refrigerator in an airtight container.
Dressing: Mix the dressing up to 3 days in advance and refrigerate. Give it a quick whisk before using.
Bacon: Cook and crumble the bacon up to 2 days ahead and store in the refrigerator.
Complete Salad: For best texture, assemble the salad within a few hours of serving. If you must make it a full day ahead, reserve some of the dressing to refresh the salad before serving.

Storing Leftovers

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the texture might soften slightly.

Refreshing Leftovers

If your leftover potato salad seems dry, mix in a small amount of additional mayo or sour cream to refresh it before serving again.

FAQs

Can I use regular potatoes instead of baby potatoes?
Absolutely! Larger potatoes work fine – just cut them into bite-sized pieces before cooking. Waxy varieties like Yukon Gold or red potatoes hold their shape better than starchy russets, but use what you have.

How can I make this potato salad healthier?
You can lighten it up by using light mayonnaise and Greek yogurt instead of sour cream. You might also reduce the bacon and cheese amounts, and leave the nutritious potato skins on.

Why did my potatoes fall apart when mixing?
Potatoes that break apart easily were likely overcooked. For perfect potato salad texture, cook them just until tender when pierced with a fork, but not until they’re completely soft throughout.

Can I make this potato salad dairy-free?
Yes! Use dairy-free mayo and skip the sour cream (or use a dairy-free substitute), and either omit the cheese or use a dairy-free cheese alternative. The bacon and eggs still provide plenty of flavor even without dairy components.

Final Thoughts

This Ultimate Loaded Potato Salad brings together all the best parts of a loaded baked potato in a shareable, crowd-pleasing form. With its perfect balance of creamy, savory, and crunchy elements, it’s bound to become your new go-to for gatherings large and small. Even potato salad skeptics will be coming back for seconds! Give this recipe a try at your next cookout or family dinner – I’m confident it will earn a permanent spot in your recipe collection.

Ultimate Loaded Potato Salad Recipe