Summer is finally here. That means it is time for backyard BBQs and sunshine. You need a side dish that everyone will love. This loaded baked potato salad is exactly what your next picnic needs.
It takes all the best parts of a baked potato. Then it turns them into a chilled, creamy salad. Your family will keep coming back for seconds. It is fresh, salty, and totally satisfying for any warm afternoon.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser at any gathering. It combines crispy bacon with sharp cheddar cheese. The dressing is thick, creamy, and full of flavor. It feels much more special than a basic potato salad.
It is perfect for busy summer weekends. You can make it ahead of time easily. This actually helps the flavors meld together better. It is budget-friendly and fills up a hungry crowd quickly.
Simple Method
Making this salad is very straightforward. You just boil the potatoes until they are tender. Then you mix a simple dressing in one bowl. Even beginner cooks can handle this with great success.
The secret is letting the potatoes cool completely. This keeps the dressing from melting. You get a thick, restaurant-quality texture every single time. Just follow the steps and enjoy the process.
Ingredients You’ll Need
These ingredients are likely already in your kitchen. They are simple but create big, bold flavors when combined.
- 3 pounds red potatoes, cubed into 1-inch pieces
- 1/2 pound thick-cut bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Step-by-Step
- Place cubed potatoes in a large pot and cover with cold salted water.
- Bring to a boil over high heat, then reduce heat and simmer for 10 to 15 minutes until fork-tender.
- Drain the potatoes and allow them to cool completely to room temperature.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, salt, and black pepper until smooth.
- Add the cooled potatoes, crumbled bacon, shredded cheddar cheese, and green onions to the bowl.
- Gently fold the ingredients together until the potatoes are evenly coated in the dressing.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Best Ways to Enjoy It
Serve this chilled alongside some juicy grilled burgers. It also pairs perfectly with BBQ ribs or chicken. It is the ultimate side for a summer potluck. Everyone always asks for this recipe!
Set your table outdoors and enjoy the breeze. Add a cold glass of lemonade on the side. This salad makes any meal feel like a special summer celebration. It is pure comfort in a bowl.
How to Store Leftovers
Keep any leftovers in an airtight container. Store them in the refrigerator for up to four days. The flavors often improve after the first day. Give it a quick stir before serving again.
I do not recommend freezing this potato salad. The creamy dressing will separate when thawed. It is best enjoyed fresh or within a few days. Always keep it cold until you are ready to eat.
Tips for Best Results
- Don’t skip the cooling step for the potatoes.
- Use sharp cheddar for the best flavor punch.
- Cut your potatoes into even 1-inch cubes.
- Cook your bacon until it is extra crispy.
- For a summer party, double the batch easily.
- Add an extra sprinkle of onions before serving.
- Use red potatoes because they hold their shape.
- Salt your potato water well for better flavor.
Ways to Switch It Up
- Swap sour cream for Greek yogurt for more tang.
- Add diced jalapeños for a spicy summer kick.
- Use turkey bacon for a lighter version.
- Stir in some fresh chives for extra herb flavor.
- Try smoked gouda instead of cheddar for richness.
Quick Answers
Can I make this a day ahead?
Yes, you definitely should! Making it a day early lets the dressing soak in. It tastes even better the next day.
Do I need to peel the potatoes?
You do not need to peel red potatoes. Their skins are thin and add great color. Just give them a good scrub first.
How do I know the potatoes are done?
Pierce a cube with a fork. It should slide in easily with no resistance. Be careful not to overcook them into mush.
I hope this creamy salad becomes a staple at your summer tables. It is so simple and brings everyone together. Happy cooking!
— Lidia
Loaded Baked Potato Salad
Ingredients
- 3 pounds red potatoes, cubed into 1-inch pieces
- 1/2 pound thick -cut bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup mayonnais e
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Place cubed potatoes in a large pot and cover with cold salted water.
- Bring to a boil over high heat, then reduce heat and simmer for 10 to 15 minutes until fork-tender.
- Drain the potatoes and allow them to cool completely to room temperature.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, salt, and black pepper until smooth.
- Add the cooled potatoes, crumbled bacon, shredded cheddar cheese, and green onions to the bowl.
- Gently fold the ingredients together until the potatoes are evenly coated in the dressing.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
