If you have been searching for a crowd-pleasing, comforting, and downright delicious salad to add to your next gathering, look no further than this Ultimate Loaded Potato Salad Recipe. This dish brings together tender baby potatoes, crispy bacon, sharp cheddar, and lip-smacking tangy dressing that strikes the perfect balance of creamy, smoky, and fresh flavors—making it an absolute must-have at any barbecue, picnic, or family dinner. Every bite is filled with textures and tastes that feel like a warm hug, turning a simple side into the star of the table.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic taste and texture of this Ultimate Loaded Potato Salad Recipe. Each component plays an essential role—from the baby potatoes providing a tender base to the crispy bacon adding savory crunch, and the creamy mixture tying all the flavors together beautifully.
- Baby potatoes (1.5 kg / 3 lb 5 oz): Use waxy baby potatoes for their firm texture that holds up well in salad.
- Streaky bacon (6 slices): Cook until crispy and crumble for a perfect smoky crunch.
- Hard-boiled eggs (4): Roughly chopped or grated to add richness and a slight creaminess.
- Sharp cheddar cheese (1 cup / 125 g): Freshly grated to bring in a bright, tangy flavor and gooey texture.
- Spring onions (4): Finely sliced for a fresh, sharp bite with extra for garnish.
- Whole-egg mayonnaise (¾ cup / 185 g): The creamy base that holds the salad together with a luscious mouthfeel.
- Sour cream (¼ cup / 60 g): Adds a delightfully tangy contrast to the mayonnaise.
- Dijon mustard (1 tbsp): Provides depth and a subtle kick.
- Apple cider or white wine vinegar (1 tbsp): Brightens the dressing and balances richness.
- Garlic powder (1 tsp): Adds a mellow garlic undertone without overpowering.
- Sea salt flakes, to taste: Enhances all the flavors naturally.
- Cracked black pepper, to taste: Adds just the right amount of spice and warmth.
How to Make Ultimate Loaded Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by washing the baby potatoes thoroughly to remove any dirt. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Let them simmer gently until fork-tender but still firm, around 15 to 20 minutes. Drain and leave them to cool slightly before cutting them in half or quarters, depending on their size. This step is crucial because perfectly cooked potatoes ensure creamy texture without becoming mushy.
Step 2: Cook and Crumble the Bacon
While the potatoes are cooking, fry your streaky bacon slices in a pan over medium heat until golden and extra crispy. Once cool enough to handle, crumble the bacon into small pieces that will provide satisfying bursts of smoky flavor in every bite.
Step 3: Prepare the Dressings and Mix-Ins
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, sea salt flakes, and cracked black pepper until smooth and creamy. This dressing is the heart of your Ultimate Loaded Potato Salad Recipe, bringing tang, creaminess, and depth all at once. Next, gently fold in the chopped hard-boiled eggs, grated cheddar, and most of the spring onions—saving some for garnish later.
Step 4: Combine All Ingredients
Add the warm potatoes and crumbled bacon to the bowl with the dressing mixture. Carefully toss everything together, making sure each piece is coated in that luscious sauce without breaking up the potatoes. The key here is a gentle hand to keep the salad chunky and textured.
Step 5: Chill and Let Flavors Meld
Cover the bowl and refrigerate the salad for at least 1 hour before serving. This resting time allows the flavors to mingle and intensify, resulting in a more harmonious and deeply satisfying dish.
How to Serve Ultimate Loaded Potato Salad Recipe
Garnishes
A sprinkle of fresh spring onion slices on top adds a pop of color and crisp freshness that contrasts wonderfully with the creamy salad. For an extra touch of indulgence, you might even add a few whole chopped crispy bacon pieces as a garnish. This final step makes the dish look as inviting as it tastes.
Side Dishes
This Ultimate Loaded Potato Salad Recipe pairs magnificently with grilled meats like barbecue ribs, chicken wings, or juicy burgers—its rich flavor complements smoky, charred proteins perfectly. It also shines alongside fresh green salads or roasted vegetables, balancing hearty and light elements for a well-rounded meal.
Creative Ways to Present
Consider serving this salad in rustic ceramic bowls or a wooden platter for a homey vibe. For a crowd, spoon it into small cups topped with a tiny bacon crisp and a chive sprig for easy individual servings. Another fun touch is layering it in a clear glass trifle bowl to show off the colorful layers of potato, bacon, cheddar, and spring onions—a feast for the eyes and belly.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge. The flavors will continue to develop overnight, making it even tastier the next day. Just give it a gentle stir before serving to redistribute the dressing.
Freezing
We don’t recommend freezing this potato salad because the texture of the potatoes and mayonnaise-based dressing can change once thawed. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so avoid reheating it. If you want a warm potato dish, save a portion of the cooked potatoes beforehand and serve that separately heated.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, but choose waxy potatoes like Yukon Gold or red potatoes to ensure they hold their shape well. Cut them into evenly sized chunks to cook evenly and prevent mushiness.
Is there a substitute for streaky bacon?
You can use pancetta or even smoked ham, but streaky bacon offers the best balance of fat and crispness that makes this salad irresistible.
Can I make this recipe vegan?
While this Ultimate Loaded Potato Salad Recipe relies heavily on eggs, bacon, and cheese for its signature flavor, you could adapt it using plant-based mayonnaise, vegan cheese, and smoked tempeh or mushrooms for bacon flavor, though it will taste quite different.
How long does this potato salad keep in the fridge?
Stored properly in an airtight container, it should stay fresh and delicious for up to 3 days. After that, the potatoes may start to soften excessively, and flavors might dull.
Can I add other ingredients to customize the salad?
Absolutely! Feel free to toss in chopped pickles, fresh herbs like dill, or even some sweet corn for added texture and flavor layers. Just be mindful not to overpower the classic loaded potato salad essence.
Final Thoughts
This Ultimate Loaded Potato Salad Recipe is a wonderful blend of familiar comforts and bold flavors that will quickly become your go-to side dish for any occasion. Its simplicity and heartiness make it irresistible, and once you try it, you’ll want to bring it to every party and picnic. So grab those potatoes and get ready to create a dish that truly brings people together!
Print
Ultimate Loaded Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Ultimate Loaded Potato Salad is a hearty and flavorful side dish perfect for picnics, barbecues, or casual meals. Combining tender baby potatoes with crispy bacon, sharp cheddar cheese, hard-boiled eggs, and a creamy, tangy dressing, this salad is a satisfying twist on a classic favorite that’s sure to impress any crowd.
Ingredients
Potatoes and Protein
- 1.5 kg (3 lb 5 oz) baby potatoes
- 6 slices streaky bacon, cooked until crispy, then crumbled
- 4 hard-boiled eggs, peeled and roughly chopped or grated
Dairy and Vegetables
- 1 cup (125 g) freshly grated sharp cheddar or similar cheese
- 4 spring onions (scallions), finely sliced, plus extra to garnish
Dressing
- ¾ cup (185 g) whole-egg mayonnaise
- ¼ cup (60 g) sour cream
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp garlic powder
- Sea salt flakes, to taste
- Cracked black pepper, to taste
Instructions
- Cook the potatoes: Boil the baby potatoes in salted water until tender when pierced with a fork, about 15-20 minutes. Drain them well and allow to cool slightly.
- Prepare bacon and eggs: Cook the streaky bacon until crispy, then crumble into pieces. Hard-boil the eggs, peel them, and roughly chop or grate them as preferred.
- Make the dressing: In a large bowl, combine the mayonnaise, sour cream, dijon mustard, apple cider vinegar, garlic powder, sea salt flakes, and cracked black pepper. Whisk together until smooth and well blended.
- Combine salad ingredients: Add the warm potatoes to the dressing and gently toss to coat. Fold in the crumbled bacon, chopped eggs, grated cheese, and finely sliced spring onions. Mix everything together carefully to avoid breaking the potatoes.
- Adjust seasoning and garnish: Taste the potato salad and add additional salt and pepper if needed. Transfer to a serving bowl and garnish with extra spring onions for a fresh finish.
- Chill and serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature for the best taste.
Notes
- Use baby potatoes for the best texture and flavor; waxy varieties hold their shape well.
- Bacon can be cooked ahead of time and stored in the fridge until needed.
- The salad can be prepared a few hours in advance but avoid adding fresh herbs or spring onions until serving to keep them crisp.
- For a lighter version, substitute mayonnaise with Greek yogurt or use low-fat sour cream.
- This potato salad pairs beautifully with grilled meats, sandwich platters, or as a standalone dish.
