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Loaded Potato Salad

A creamy and flavorful loaded potato salad packed with crispy bacon, sharp cheddar cheese, and fresh herbs that's perfect for potlucks and picnics.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Potluck, Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds red skin potatoes Waxy potatoes best for maintaining texture.
  • 6 slices bacon Cook until crispy.
  • 1 cup sharp cheddar cheese Grated from a block for best flavor.
  • 1/2 cup mayonnaise Use high-quality.
  • 1/2 cup sour cream For creaminess and tang.
  • 1 tablespoon apple cider vinegar Adds acidity to the dressing.
  • 3 tablespoons chives Fresh, chopped for flavor.
  • 3 tablespoons green onions Folded into the salad.
  • 1 teaspoon smoked paprika For a hint of smokiness.
  • Salt and pepper to taste Adjust seasoning as needed.
Optional Add-ins
  • 1/2 cup finely diced celery or radish For extra crunch and freshness.
  • 2 tablespoons fresh dill or parsley Add for herb aroma.

Method
 

Preparation
  1. Wash and cut red skin potatoes into bite-sized quarters, then boil in salted water until tender, about 15-20 minutes.
  2. While the potatoes are boiling, cook the bacon in a skillet until crispy, then chop into small pieces.
  3. In a large bowl, mix together mayonnaise, sour cream, apple cider vinegar, and smoked paprika.
Assembly
  1. Drain the potatoes and let them cool slightly before adding them to the dressing.
  2. Fold in the cooked bacon, grated cheddar cheese, chives, and green onions. Season with salt and pepper to taste.
  3. If desired, add optional diced celery or radish and fresh herbs.
Serving
  1. Serve immediately or refrigerate for up to 24 hours, storing crispy toppings separately until ready to serve.
  2. Before serving, stir gently and refresh with a dollop of sour cream if needed.

Notes

This loaded potato salad can be prepped a day in advance. Just be sure to add crispy ingredients just before serving.