Recipes Etc.

Potato salads are always a potluck favorite, but this Loaded Potato Salad takes things to a whole new level. It’s everything you love about a classic baked potato—creamy potatoes, crispy bacon, sharp cheddar, and fresh green onions—all deconstructed into the most irresistible side dish.

The potatoes create the perfect base while the toppings truly steal the show. I mean… who doesn’t love bacon and cheese? It’s hearty, filling, and one of my absolute favorite dishes to bring to gatherings because it always disappears fast.

This recipe is easy to make, consistently delicious, and packed with tangy, savory, cheesy, rich, and fresh flavors all in one bowl. It’s also wonderfully customizable: add more toppings, leave out what you don’t love, or mix in your own favorites.

Whether you’re headed to a summer cookout, a family carry‑in, or just grilling at home, this loaded potato salad fits right in. Serve it alongside burgers, grilled chicken, or barbecue and you’ve got a meal everyone will be excited about.

Why you will love this recipe

• A potluck superstar, perfect for carry‑ins, cookouts, and gatherings.
• Packed with flavor, combining tangy, savory, cheesy, and fresh elements.
• Hearty and filling, thanks to the potatoes, bacon, and cheese.
• Easy to make, with reliable, delicious results every time.
• Customizable, so you can add or skip toppings to fit your taste.

Ingredients

• 6 cups cubed potatoes (about 3 pounds)
• 1 cup mayonaise
• 1 cup sour cream
• 1 tablespoon  dried dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 hard boiled eggs
• 2 cups shredded cheddar cheese
• 1 pound bacon
• 1/2 c chopped green onions

How to make loaded potato salad

• Peel and dice the potatoes then boil them for 12-15 minutes until tender.
• Once boiled, rinse the potatoes with cold water to stop the cooking process and put them in fridge to cool.
• Hard boil the eggs and dice them up.
• Cook and dice up the bacon.

• Mix together the mayonaise, sour cream, and seasonings to create the dressing for the potato salad.

• Mix the dressing with the potatoes and 2/3 of the eggs, cheese, bacon, and green onions. Top the potato salad with the remaining 1/3.
• Chill for at least 1 hour before serving.

How to store loaded potato salad

• Store in an airtight container in the refrigerator for up to 4 days.

More delicious recipes

• Loaded Potato Soup
• Shepherd’s Pie
• Creamy Mashed Potatoes
• Beef Stew

Loaded Potato Salad

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Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 6 cups cubed potatoes (about 3 pounds)

• 1 cup mayonaise

• 1 cup sour cream

• 1 tablespoon  dried dill

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 teaspoons salt

• 1 teaspoon pepper

• 3 hard boiled eggs

• 2 cups shredded cheddar cheese

• 1 pound bacon

• 1/2 c chopped green onions

Directions

• Peel and dice the potatoes then boil them for 12-15 minutes until tender.
• Once boiled, rinse the potatoes with cold water to stop the cooking process and put them in fridge to cool.
• Hard boil the eggs and dice them up.
• Cook and dice up the bacon.
• Mix together the mayonaise, sour cream, and seasonings to create the dressing for the potato salad.
• Mix the dressing with the potatoes and 2/3 of the eggs, cheese, bacon, and green onions. Top the potato salad with the remaining 1/3.
• Chill for at least 1 hour before serving.