Recipes · Cooking tips · Techniques

Loaded Potato Salad

Loaded Potato Salad

This loaded potato salad has all the best parts of a loaded baked potato, in a big-batch cold salad that’s perfect for picnics, summer barbeques and potlucks.

 

In this recipe, red potatoes are boiled until tender, cut and dressed with an easy-to-make combination of sour cream, mayonnaise and chives.

 

Then we stir in Colby jack cheese and crispy bacon to make this potato salad spectacular.

 

If you need more summer side dishes try one of these easy recipes

 

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To make this loaded potato salad you will need

2 pounds Red Potatoes (small or medium)

¼ cup Mayonnaise

¼ cup Sour Cream

2 teaspoons Chives, chopped (plus a little extra for garnish)

1 teaspoon Salt (plus 1 tablespoon to cook the potatoes)

¼ teaspoon Black Pepper

¼ cup Shredded Colby Jack Cheese, plus a tablespoon or two for garnish, if desired

4-6 Bacon Slices, cooked crispy and chopped (4 slices for the potato salad and 2 slices for garnish if desired)

 

Boil the potatoes

Add the potatoes to a large pot and cover them with water by 1-2 inches. Place the pot over high heat and bring the water to a full boil, this will take about 8-10 minutes.

 

When the water is boiling vigorously, add 1 tablespoon of salt.

 

Boil the potatoes for 15-20 minutes until they’re fork tender. A fork or knife should slide right in and out of the potato with no resistance.

 

The cooking time will depend on the size of the potatoes. Try to choose potatoes that are roughly the same size so they cook at the same rate.

 

Try to not overcook the potatoes. If they’re too tender, they’ll break apart when sliced and won’t hold their shape for the potato salad.

 

Although, a smashed potato salad will be just as delicious, so don’t sweat it too much if they overcook!

 

Drain the potatoes completely using a large strainer and let them cool. This is a cold dish so there’s no need to hurry and handle the potatoes hot.

 

While the potatoes cook and cool make the bacon and the dressing.

 

Cook the bacon

I’m a big fan of making bacon in the oven, but since we’re only making 4-6 slices here making it in microwave works well too.

 

Oven preparation: Preheat oven to 350°F. Line a large baking sheet with parchment paper. Arrange the bacon on the baking sheet, without overlapping.

 

Cook the bacon for approximately 25-30 minutes, or until it’s cooked and crispy. Remove the bacon from the oven, transfer to a pan or plate lined with a paper towel.

 

Cooked bacon on a baking sheet lined with brown parchment paper.

 

Microwave preparation: Line a large, microwave safe plate with 2 (good quality) paper towels. Arrange the bacon slices on the plate and place 2 paper towels on top.

 

Microwave the bacon for 3-4 minutes on high heat. Then check on it by carefully lifting the paper towel. Give the bacon an additional 1-2 minutes and check it again. Continue until the bacon is cooked crisp.

 

Be very careful removing the plate from the microwave it will be very HOT!

 

Finally, here are the instructions for the skillet method, which works great too when you only need a few slices.

 

Stovetop preparation: Add the bacon to a large skillet, without overlapping. Cook the bacon on medium heat until it’s cooked and crispy, turning occasionally. Remove the bacon from the skillet and transfer to a pan or plate lined with a paper towel to drain.

 

When the bacon is cool enough to handle, chop it into small pieces.

 

Make the dressing for the loaded potato salad

Add the mayonnaise, sour cream, chopped chives, salt and pepper to a medium bowl. Stir vigorously with a fork or small whisk to combine the ingredients and make it smooth and creamy.

 

Mayonnaise, sour cream and chopped chives in a large clear bowl.

 

Refrigerate the dressing if you’re not going to be making the potato salad for a while. Just stir it really well to loosen.

 

Cut the potatoes

Alright, at this point the potatoes should be cool enough to handle. Cut each potato into quarters or halves, depending on their size.

 

Cooked small red potatoes cut into quarters on a wood cutting board.

Add the cut potatoes to a large bowl. Make sure it’s large enough that you can get in there and stir without everything spilling out.

 

I use the largest one in a glass nesting bowl set. There’s pretty much a size for anything I need, and I use them all the time for prep.

 

Finish the Loaded Potato Salad

Pour the dressing over the potatoes. Use a rubber spatula to get every drop!

 

Mayonnaise and sour cream dressing being poured over cut red potatoes in a large, clear bowl.

 

Add the bacon to the bowl

 

Adding chopped bacon to cut potatoes in a large, clear bowl.

 

Next, add the cheese.

 

Adding shredded cheese to cut potatoes in a large, clear bowl.

 

Gently fold over the potatoes until all the ingredients are combined and the potatoes are coated with the dressing. Use a rubber spatula to toss the potatoes to prevent tearing.

 

Potato salad being tossed with a red rubber spatula in a large, clear bowl.

 

Cover the bowl and refrigerate until the loaded potato salad is cold. Garnish with extra chopped chives, bacon and shredded cheese, if desired and serve.

 

A close up image of loaded potato salad garnished with chopped bacon, shredded cheese and chopped chives.

 

For more delicious side dishes, try one of these recipes:

 

 

Loaded potato salad garnished with chopped bacon, shredded cheese and chopped chives, served in a white bowl on a blue and white cloth.
Print Recipe
5 from 1 vote

Loaded Potato Salad

This loaded potato salad has all the best parts of a loaded baked potato, in a big-batch cold salad that’s perfect for picnics, summer barbeques and potlucks.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: cold side dish, potato salad
Servings: 6
Calories: 302kcal
Author: Elizabeth

Ingredients

  • 2 pounds Red Potatoes small or medium
  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 2 teaspoons Chives chopped (plus a little extra for garnish)
  • 1 teaspoon Salt plus 1 tablespoon to cook the potatoes
  • ¼ teaspoon Black Pepper
  • ¼ cup Shredded Colby Jack Cheese plus a tablespoon or two for garnish, if desired
  • 4-6 Bacon Slices cooked crispy and chopped (4 slices for the potato salad and 2 slices for garnish if desired)

Instructions

Boil the potatoes

  • Add the potatoes to a large pot and cover them with water by 1-2 inches. Place the pot over high heat and bring the water to a full boil, this will take about 8-10 minutes.
  • When the water is boiling vigorously, add 1 tablespoon of salt.
  • Boil the potatoes for 15-20 minutes until they’re fork tender. A fork or knife should slide right in and out of the potato with no resistance.
  • Drain the potatoes completely and let them cool.

While the potatoes cook and cool, make the bacon and the dressing

  • Cook the bacon until crispy
  • For oven preparation: Preheat oven to 350°Line a large baking sheet with parchment paper. Arrange the bacon on the baking sheet, without overlapping. Cook the bacon for approximately 25-30 minutes, or until it’s cooked and crispy. Remove the bacon from the oven, transfer to a pan or plate lined with a paper towel.
  • For microwave preparation: Line a large, microwave safe plate with 2 (good quality) paper towels. Arrange the bacon slices on the plate and place 2 paper towels on top. Microwave the bacon for 3-4 minutes on high heat. Then check on it by carefully lifting the paper towel. Give the bacon an additional 1-2 minutes and check it again. Continue until the bacon is cooked crisp.
  • When the bacon is cool enough to handle, chop it into small pieces.

Make the dressing for the loaded potato salad

  • Add the mayonnaise, sour cream, chopped chives, salt and pepper to a medium bowl. Stir vigorously with a fork or small whisk to combine the ingredients and make it smooth and creamy. Refrigerate the dressing until ready to use. Stir it really well to loosen.

Cut the potatoes

  • When the potatoes are cool enough to handle, cut each potato into quarters or halves, depending on their size.

Finish the loaded potato salad

  • Add the cut potatoes to a large bowl. Pour the dressing over the potatoes.
  • Add the bacon and the shredded cheese and gently fold over the potatoes until all the ingredients are combined and they are coated with the dressing. Use a rubber spatula to toss the potatoes to prevent tearing.
  • Cover the bowl and refrigerate until the loaded potato salad is cold. Garnish with extra chopped chives, bacon and shredded cheese, if desired and serve.

Video

Notes

The cooking time will depend on the size of the potatoes. Try to choose potatoes that are roughly the same size so they cook at the same rate.
Try to not overcook the potatoes. If they’re too tender, they’ll break apart when sliced and won’t hold their shape for the potato salad.

Nutrition

Calories: 302kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 661mg | Potassium: 752mg | Fiber: 3g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 13.2mg | Calcium: 63mg | Iron: 1.2mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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