Loaded Potato Salad
Loaded Potato Salad: The perfect summer side dish. Packed with Yukon Gold potatoes, bacon, cheddar, and a creamy dressing.
June 2025 update: I first shared my Loaded Potato Salad recipe in April 2024, but I just gave it a little glow-up! In this updated version, I added a simple trick to get that thick, creamy texture you love in store-bought potato salad—using real potatoes, not stabilizers or thickeners. I also snapped some step-by-step photos to make it even easier and gave the post a fresh new look. Hope you love this one as much as we do!
👩🍳 Loaded Potato Salad Recipe – The Ultimate Summer Side Dish
Summer keeps us busy and always outdoors—whether we’re working in the garden, spending long days at horse shows, hiking trails, or parked by a sports field with coolers in tow. With that kind of schedule, I rely on recipes that are simple, satisfying, and hold up well on the go. This loaded potato salad checks all the boxes. It’s hearty enough to be a full meal, easy to prep ahead, and fits right in next to grilled meats, sandwiches, or even cold fried chicken.
This version takes everything you love about a baked potato—crispy bacon, sharp cheddar, green onions, a creamy base—and folds it into tender Yukon Gold potatoes with just enough tang from sour cream, mayo, and a splash of lemon juice. I toss in celery for crunch, chopped dill pickles for a salty bite, and often add extras like radishes or jalapeños depending on what’s in the fridge. You can build it to match your style—spicy, smoky, or extra cheesy.
Because this loaded potato salad is so flexible, it works just as well for a backyard barbecue as it does for a quick dinner on a weeknight. It holds up in a cooler, feeds a crowd, and only gets better after a few hours in the fridge. Below, you’ll find tips on picking the right potatoes, cooking them so they stay tender but don’t fall apart, and how to layer in flavor so each bite hits just right.
🛒 Recipe Ingredient List
Think of this like a loaded baked potato, but in salad form! Here’s what I throw into mine:
🥣 Visual Process for Making Loaded Potato Salad
Getting the potatoes right is key. You want them fork-tender but still firm enough to hold up in the salad.
- Drain them in a colander and then run cold water over them to stop the cooking.
- Wash your potatoes really well (peeling is up to you).
- Cut them into bite-sized chunks so that they cook evenly.
- Fill a big pot with salted water, toss in the potatoes, and bring it to a boil.
- Once it’s boiling, turn the heat down to a simmer and cook the potatoes until they’re fork-tender (about 10-15 minutes depending on the size).
In a large bowl, combine red onion, red bell pepper, celery, green onions, dill pickles and shredded cheddar cheese.
The dressing is a simple combination of mashed potatoes, creamy mayonnaise, sour cream, fresh lemon juice, dijon mustard, fresh dill, paprika, salt and pepper.
Secret to creamy potato salad
Here’s the secret to getting that thick, creamy consistency in your potato salad: mash about ¼ cup of the cooked potatoes and stir it into the dressing. The natural starch works like a charm—no need for thickeners or fillers. It gives your salad that smooth, velvety texture you usually only find in store-bought versions!
Alternative Method: If you’re using pure potato starch to thicken your potato salad (instead of mashed potatoes), start small—about ½ to 1 teaspoon per pound of potatoes. The best way to incorporate it is by whisking it into the dressing before mixing everything together. This helps avoid any clumps and ensures the starch distributes evenly. Once mixed, let the salad chill in the fridge for at least an hour.
The potato starch will continue to thicken as it rests, giving you that classic thick and creamy deli-style texture. Just be careful not to overdo it—too much starch can turn your salad gummy or paste-like, so a little goes a long way.
Combine it all together in a bowl with the vegetables.
Add the potatoes and gently toss to coat.
Stir in the bacon, then pop the whole thing in the fridge to chill for a few hours—this gives the flavors time to really come together.
Need a quick way to crisp up bacon? Just lay the strips on a foil-lined baking sheet and bake at 400°F for about 10 minutes. If you’re using thick-cut bacon, it might take a few extra minutes, but keep an eye on it—bacon goes from crispy to burnt real fast!
Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook!
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content. Rest assured, I only recommend products I personally use and love. Thank you for your support!
Loaded Potato Salad
Ingredients
- 3 pounds of Yukon Gold potatoes (cut into 1/2″ pieces)
- 1 small red onion (finely chopped)
- ½ red bell pepper (chopped fine)
- 2 celery stalks (chopped fine)
- ¼ cup green onions (or chives, chopped)
- ¼ cup chopped dill pickles
- ½ cup shredded cheddar cheese
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 2 tablespoons fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon paprika
- kosher salt
- freshly ground black pepper
- ½ cup slices crumbled bacon (about 3-4 slices)
Instructions
- Cut 3 pounds of Yukon Gold potatoes into ¾-inch cubes. Boil in generously salted water until fork-tender, about 12 minutes. Drain and let cool at room temp—don’t rinse! You want to keep that natural potato starch so the dressing gets nice and creamy. Set aside enough potato chunks to make ¼ cup of mashed potato. This also helps to make the dressing creamy.
- In a large bowl, combine 1 small red onion, ½ red bell pepper, 2 celery stalks, ¼ cup green onions, ¼ cup chopped dill pickles and ½ cup shredded cheddar cheese.
- In a small bowl, combine the mashed potatoes, ¾ cup mayonnaise, ½ cup sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon dijon mustard, 2 tablespoons fresh dill, ½ teaspoon paprika, kosher salt and freshly ground black pepper.
- Add the dressing to the veggies and stir until well combined.
- Add potatoes and gently toss to coat.
- Top with ½ cup slices crumbled bacon. Refrigerate for 2-3 hours covered. Serve.
Notes
Substitutions
Storage
Nutrition
FAQs
What does fork-tender potatoes mean?
When your potatoes are fork-tender, you should be able to easily pierce them with a fork without them turning to mush. You want them soft but not falling apart.
Are Potato Skins Actually Nutritious?
Yes! In fact, the skin of a potato is packed with fiber, vitamins, and minerals. So, if you’re leaving the skin on, you’re getting all the good stuff in addition to great texture.
Potato Salad Serving Suggestions
Potato salad is a total picnic MVP—creamy, comforting, and super versatile. You can serve it classic-style with mayo, mustard, and hard-boiled eggs, or go bold with a warm smashed potato salad tossed in a herby vinaigrette or creamy burrata drizzle. It pairs like a dream with grilled burgers, barbecue ribs, smoked chicken, or even a simple ham sandwich. If you’re doing a cookout spread, it’s the perfect sidekick to baked beans, corn on the cob, and a crunchy coleslaw. Want to keep things lighter? Serve it alongside lettuce wraps, grilled veggie skewers, or a crisp floating salad.
Now, let’s talk drinks—because no picnic’s complete without something cold in your hand. For the non-alcoholic crew, go with iced sweet tea, sparkling lemonade, or fruit-infused water with berries and mint. If you’re leaning into the adult-beverage side of things, potato salad loves a chilled dry rosé, a crisp lager, or a citrusy summer shandy. You could even mix up a batch of skinny blackberry margaritas or peach bourbon iced tea if you’re feelin’ fancy. Whatever you choose, just keep it refreshing and picnic-friendly!
More Great Summer Salads!
If you’re on the hunt for show-stopping side salads that go way beyond the basics, you’ve gotta try some of these fresh, flavor-packed favorites. First up is my Jalapeño Popper Corn Salad—it’s creamy, spicy, cheesy, and just the right amount of smoky thanks to crisp bacon and charred corn. It’s like your favorite bar snack turned into the perfect summer side. Another winner? The Sweet Corn & Peach Fiesta Salad—sweet, juicy peaches meet crunchy corn, bright lime juice, and a handful of fresh herbs. It’s sunshine in a bowl and ridiculously good with grilled chicken or tacos.
For something fun and nostalgic, the Floating Salad is a retro classic that brings layers of crisp lettuce, peas, hard-boiled eggs, and a creamy dressing that “floats” on top. It’s a make-ahead dream and looks gorgeous in a glass dish. If you’re craving something bold and zesty, the Greek Chickpea Salad is loaded with cucumbers, tomatoes, olives, and feta, all tossed in a tangy lemon-oregano vinaigrette. It’s hearty enough to stand alone or shine beside grilled meats and seafood.
Need something that screams fresh summer vibes? Serve the Strawberry Pico Wedge Salad, a twist on the steakhouse classic with bacon, creamy dressing, and a strawberry-lime pico that makes it totally unforgettable.
And don’t sleep on warm salads like the Smashed Potato Salad with Burrata and Creamy Herb Dressing. This one is cozy yet bright—think crispy smashed potatoes, creamy burrata, and a herb-packed dressing that pulls it all together. If you’re craving something with a little kick, the Chili Lime Shrimp Salad is light, spicy, and super satisfying. It’s great as a side or piled into lettuce wraps for something a little extra.
Finally, round things out with a couple of crowd-pleasing classics: Grilled Corn Salad with Zesty Lime Dressing and Creamy Greek Yogurt Coleslaw. One’s smoky, citrusy, and fresh off the grill; the other’s crisp, cool, and perfect for balancing out spicy mains. Whatever you’re serving, these salads bring serious flavor to the table.