This Loaded Potato Salad has all the best parts of a decadent baked potato wrapped up in a creamy potato salad. It's made with sour cream, bacon, and all the best toppings, making it an easy and delicious side dish for any party!
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How to make Loaded Potato Salad:
Loaded potato salad starts just like any other basic potato salad, by boiling the potatoes. And this is a perfect time to remember: never miss an opportunity to add flavor! Instead of boiling the potatoes in plain water, I like to add a couple tablespoons of Maggie's chicken bouillon powder. If you don't have that, you could add a few bouillon cubes, use chicken broth or even just add salt if that's all you have.
While the potatoes are boiling, you can cook then chop your bacon. Be sure to pat the grease off of the bacon when it's finished then chop it as chunky or finely as you like. Pro-tip, cook a few extra slices for snacking. 🙂
After cooking the potatoes and the bacon, allow them both to fully cool down. I like to place the potatoes in the fridge for about 20 minutes. You don't want to add anything warm to the mixture because the cheese will melt and make your potato salad gooey.
Also, when chopping your green onions, save the lower ends for inside of the potato salad, and the upper, greener ends are best for garnishing. The green tops are more delicate so they tend to get too soft in the sauce.
When you're ready to make the sauce, grab your largest bowl and add in the mayo and sour cream. This loaded baked potato salad has more sour cream than mayo, giving it that signature baked potato taste!
Save a little bit of the cheese, onions, and bacon for topping then mix all the of ingredients together and then add in the cooled potatoes and the bacon.
Mix everything together being careful not to smash the potatoes too much. I like use a spatula and gently fold the potatoes into the sauce.
When you're ready to serve the potato salad, add it to your serving dish then sprinkle the top with the reserved green onions, cheese, and bacon. I like to let this sit overnight for the best flavor but it can be served right away if needed.
Can you make potato salad ahead of time?
Yes! As a matter of fact, the flavors get even better as this sits in the fridge over night. The potatoes will absorb more moisture while this is in the fridge so if you are making it ahead of time, I like to add an extra ¼ cup of sour cream to the mixture.
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Loaded Potato Salad
Ingredients
- 3-4 pounds russet potatoes
- 2 tablespoons Maggies chicken bouillon powder or 2 bouillon cubes (optional)
- 8 slices bacon cooked and chopped
- ¾ cup mayonnaise
- 1 cup sour cream
- ¼ cup sliced green onions
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon white sugar
- 1 teaspoon white vinegar
- 2 tablespoons milk
Instructions
- Peel the potatoes and cut into about 1 inch pieces. Try to keep them as uniform as possible so they cook evenly.
- Add the cut potatoes to a pot and cover with cold water and 2 tablespoons of the maggies seasoning or buliion cubes. (This is optional but adds a bit of extra flavor in the potatoes, if you don't have any bouillon, just add a tablespoon of salt)
- Cook the potatoes until they are fork tender. (about 10 minutes)
- While the potatoes are cooking, you can cook your bacon then chop it into small bits. Place it on paper towels to drain and allow it to fully cool.
- Drain the potatoes and place them in the fridge for about 20 minutes or until completely cooled.
- In a large bowl, combine the mayo, sour cream, green onions, cheese, salt, pepper, white sugar, vinegar, and milk. Whisk everything together. (Save some of the greener part of the green onions, and some cheese for topping)
- Once the potatoes and bacon are fully cooled, you can add them both to the sour cream mixture. (Reserve some of the bacon for topping)Use a spatula to carefully coat all the potatoes in the sauce.
- Add the loaded potato salad to a serving bowl and sprinkle the top with the reserved green onions, bacon, and shredded cheese.
- This potato salad is best made a day ahead but it can also be served right away. Note: The potatoes will absorb more moisture while this sits in the fridge so if you are making it ahead of time, I like to add an extra ¼ cup of sour cream to the mixture.
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