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Loaded Potato Salad Recipe is a creamy, cheesy, bacon-loaded potato salad with tons of flavor. The ultimate cookout side dish! With Yukon gold potatoes, crispy bacon, plenty of cheese, and a creamy, tangy, seasoned dressing, this side dish is the star of the BBQ, picnic, or potluck spread. It’s an absolutely delicious creamy potato salad that you can customize.
The Best Potato Salad Recipe
When I brought this potato salad to our family Fourth of July picnic a few years ago, people couldn’t stop talking about it.
It was a little funny to me because I had run out of eggs and pickles, but used what I had. And it did turn out amazing! It’s been a must-bring ever since.
Whether you’re feeding a crowd at your summer get-together or just craving a comfort food side dish, my loaded potato salad will become your go-to recipe.
Why This is the Best Loaded Potato Salad
There are a lot of loaded potato salad recipes out there, but here’s why my recipe stands out from the crowd:
- Customizable to Fit Any Taste: Want to add eggs? Go for it. Love pickles? Toss them in. Prefer it extra creamy? Add an extra splash of buttermilk. This recipe is designed to be flexible while still turning out delicious every time.
- Flavor and Texture: Perfectly cooked and seasoned potatoes, crispy bacon, cheese, green onions, ranch seasoning – all the best flavors in one bowl.
- Flavor-Infused Potatoes: Boiling the potatoes in water seasoned with powdered chicken bouillon is a total game-changer. Instead of just bland cubes, you’re getting rich, savory flavor in every single bite, before the dressing even!
- Perfectly Creamy: The dressing is a creamy combo of mayo, sour cream, Dijon, buttermilk, and bold seasonings.
- Make-Ahead Friendly: This potato salad gets even better after a few hours in the fridge.
- Crowd-Pleaser: Feeds about 12, and in my experience they will be asking you for the recipe.
Easy Potato Salad Ingredients You’ll Need
FOR THE POTATOES:
Yukon Gold Potatoes – Creamy and buttery, no need to peel them. these potatoes hold their shape well after boiling.
Chicken Bouillon Powder – Adds rich, savory flavor directly to the potatoes while they cook.
ADD-INS:
Bacon – Crispy, salty, and smoky with crunch and savory flavor. Swap with Turkey Bacon, or omit if you don’t want it.
Green Onions – Fresh and slightly peppery, brightens up the flavor and adds visual appeal. Or use fresh Chives.
Colby Jack Cheese – Melts just a little into the warm potatoes, creating creamy, cheesy pockets throughout the salad. Or use your favorite cheese.
Fresh Parsley (optional) – A simple way to add color and a touch of herbal freshness.
FOR THE DRESSING:
Mayonnaise – The creamy base that holds it all together.
Sour Cream – Adds tang and richness to the dressing.
Dijon Mustard – For a little zip and depth of flavor.
Buttermilk – Lightens the dressing and adds a subtle tang.
Garlic Powder and Onion Powder – Classic seasonings that boost the savory flavor.
Creole Seasoning – Adds a subtle kick and bold Southern flair.
Ranch Seasoning Mix – A flavorful seasoning with herbs, garlic, and onion. Use ½ cup of prepared thick ranch dressing in a pinch.
OPTIONAL ADD-INS:
Hard Boiled Eggs – Add richness and a bit of extra protein.
Sweet Onion – Brings a mellow crunch and a little sweetness.
Dill Pickles – For a zesty, briny pop that balances out the creamy dressing.
Celery – For freshness and crunch.
How to Make Loaded Potato Salad from Scratch
1. Cook the Potatoes and Bacon
• Bring a large pot of water to a boil, stir in the chicken bouillon, and add your cubed potatoes.
• Cook for 15–20 minutes until fork-tender. Drain and let cool for about 10 minutes – they should still be slightly warm.
• Meanwhile, bake the bacon on a parchment-lined sheet at 375°F for 15–20 minutes until crisp. Drain on paper towels.
2. Make the Creamy Dressing
• While the potatoes are cooking and cooling, make the dressing.
• In a large mixing bowl, whisk together the mayo, sour cream, Dijon mustard, buttermilk, garlic powder, onion powder, Creole seasoning, and ranch mix until smooth and creamy.
3. Prep and Assemble
• Chop the bacon and green onions. Reserve ¼ of the bacon, ½ cup of cheese, and ¼ of the green onions for garnish.
• Add the potatoes, most of the bacon, most of the green onions, and 1 ½ cups of the cheese to the dressing. Gently fold everything together until well coated.
4. Chill and Serve
• After mixing, cover the bowl and refrigerate for at least 1½ to 2 hours to let all the flavors meld together.
• Just before serving, top with the reserved bacon, cheese, and green onions. Serve chilled or at room temperature.
Tips for the Best Potato Salad Ever
- Taste the Dressing Before Adding Potatoes: You want it just a little salty before mixing everything in, and you may like more Cajun seasoning, or mustard, etc.
- Make it Extra Creamy: Add a little more mayo and buttermilk before serving if it seems dry.
- Customize It: Add hard-boiled eggs, chopped sweet onion, celery, or diced pickles for extra flavor and texture.
- Use Different Potatoes: Red or Russet potatoes work too, but Yukon Golds have the best creamy texture.
Build the Ultimate Side Dish Spread
This potato salad is even better when served alongside fresh, flavorful dishes like Creamy Fruit Salad, Mexican Street Corn Salad or a tangy Dill Pickle Pasta Salad.
Tried, Tested, and Crowd Approved
This creamy bacon potato salad isn’t just some recipe I tossed together once. It’s been shared, loved, and requested often by friends & family.
It’s the one potluck favorite side dish people always ask me to bring to the BBQ!
More Delicious Side Dishes for Barbecues or Parties:
Oven Roasted Corn on the Cob
Slow Cooker Creamed Corn
Italian Pasta Salad
Instant Pot Cuban Black Beans
If you make this wonderful side dish recipe let me know! Just leave a comment with a star rating below.
Loaded Potato Salad
Equipment
- Pot
- Baking Sheet Pan
- Large Mixing Bowl
- Large Spoon, Knife, Measuring Cups & Spoons
Ingredients
For Potatoes
- 4 lbs Yukon Gold Potatoes scrubbed and cubed into 1 inch pieces
- 3 Tablespoons Powdered Chicken Bouillon (such as Knorrs)
Add-Ins
- 10 slices Bacon, chopped, divided
- 8 Chopped Green Onions, divided
- 2 cups Shredded Colby Jack Cheese, divided
- ¼ cup Chopped Parsley (optional)
For the Dressing
- 1 ¼ cups Mayonnaise
- ½ cup Sour Cream
- 2 teaspoons Dijon Mustard
- ½ cup Buttermilk
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Creole Seasoning
- 1 packet Ranch Dressing/Seasoning
Optional Add-Ins
- 5 Hard Boiled Eggs, chopped
- ½ Sweet Onion, diced
- 3 Chopped Dill Pickles
- ¾ cup Diced Celery
Instructions
Cook the Potatoes and Bacon
- In a pot of water seasoned with chicken bouillon, boil the potatoes for 15-20 minutes, or until fork-tender. Drain using a colander and let them sit and cool for about 10 minutes to where they are still warm, but not too hot.
- Meanwhile, cook the bacon in the oven on a baking sheet lined with parchment or foil at 375°F for 15-20 minutes, or until brown and crisp. Drain on paper towels and set aside.
Make the Dressing and Prep the Add-Ins
- In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, buttermilk, garlic powder, onion powder, creole seasoning and ranch seasoning until smooth.
- Chop the bacon and the green onions, parsley, and any other add-ins. Set aside ¼ of the bacon, ½ cup of the cheese, and ¼ of the green onions for garnish.
Assemble the Salad
- To the bowl of dressing, add the cooled potatoes, 1 ½ cups of the shredded cheese, ¾ of the chopped bacon, and ¾ of the chopped green onions. Gently fold until everything is coated with the dressing.
- Cover the bowl and refrigerate for at least 1 ½ hours to chill and allow the flavors develop.
- Just before serving, garnish with the reserved bacon, cheese, and green onions. Delicious served at room temp or chilled.
Notes
Tips
- Other types of potatoes can be used such as Red, Russet, etc.
- I don't add additional salt, but you can taste the dressing before you add the potatoes and determine if it needs more seasoning. You want it a just little salty.
- If you prefer a more saucy potato salad, simply increase the amount of mayo and buttermilk, then adjust seasonings as desired. This can be done before serving.
See the blog article for lots of other info and variations.
Serving size is about 1 ½ cupsNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Easy Potato Salad
Pair this best make ahead potato salad for potluck with your favorite grilled or smoked main dishes:
• Slow Cooker Ribs
• Instant Pot Hamburgers
• Instant Pot Beef Brisket
• Pulled Pork Sandwiches
• Air Fryer Chicken Thighs
• Sausages
Basically, potato salad goes with everything!
The flavor was great. I added pickles and eggs and it was a hit. I didn’t get any leftovers so now I need to make another batch. Won’t change anything