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You’ll be making this loaded potato salad on repeat all summer long. It’s perfect for potluck dinners, backyard barbecues, or even just a quick snack in a pinch.
Creamy, full of flavor, and sure to be a crowd-pleaser—this dish will not disappoint.
Why You’ll Love This Recipe
Easy – Summertime can get busy. Between outings, gardening, and home projects, you want to soak up every bit of sun you can.
That’s why I love this recipe! It’s so simple to toss together a big batch and have it ready to enjoy all week.
Versatile – Potato salad is one of those dishes you can enjoy with just about anything (or all by itself!).
Beef up a simple garden salad with a scoop, serve it alongside your next BBQ spread, or sneak in a few bites as a quick snack.
And it’s not just versatile in how you eat it — it’s also flexible in how you make it. Think of this recipe as a guide. Don’t be afraid to get creative with your own potato salad… after all, it’s meant to be loaded!
Healthy – Yes, buying a tub of potato salad from the store is easy, but it’s not so healthy. Skip the harmful additives and take control of your ingredients!
You could even go a step further by using your own Homemade Mayo, or Instant Pot Greek Yogurt instead of sour cream. I like to add Homemade Sauerkraut for a boost of probiotics too.
Ingredients
For the Salad
Russet potatoes – See if they’re for sale at your local farm!
Hard-boiled eggs – Pasture raised is always best.
Red onion – Adds a crisp, mild sweetness and a bit of a bite—plus, it’s pretty!
Bacon – Adds a smoky burst of flavor and a bit of crunch.
Chives – The perfect garnish for a loaded potato salad.
Shredded cheese – This is an optional but delicious garnish. Cheddar or mozzarella would be great.
For the Dressing
Mayonnaise – The base for a creamy, tangy dressing.
Sour cream – Gives a fresh tang and helps to balance out the texture. You can also use Greek yogurt.
Garlic – Local and fresh is best, but garlic powder can be used instead.
Dijon mustard – Adds a gentle sharpness and slight bite, as well as helps to hold the oils and water together to make for a creamy dressing.
Apple cider vinegar – White vinegar can be substituted.
Paprika – Adds bit of smokey warmth.
Salt and pepper – These help bring out the flavors. We use Redmond Real Salt because it is unrefined and unprocessed.
How to Make Loaded Potato Salad
- Cook the potatoes, eggs and bacon.
Potatoes: Peel and chop the potatoes into bite-size pieces. A pinch of salt in the water will give a boost of flavor and help firm them up.
Eggs: Boil for 10-12 minutes.
Bacon: Cook at 400°F for 20 minutes (time and temperature may vary by oven.) - Chop the vegetables. While everything is cooking, dice the red onion and mince the garlic. Set them aside in a bowl together. Chop the chives and keep them in a separate bowl.
- Strain the potatoes. When the potatoes are soft enough to pierce with a fork, strain them and allow them to cool to room temperature.
- Cool the eggs. Carefully pour the water out from the pot of boiled eggs and allow the eggs to cool until they are safe to handle. Adding cold water can speed up this process.
- Make the dressing. Combine the dressing ingredients together in a bowl and mix well.
- Prepare the eggs. When they are cool enough to handle, peel and chop the boiled eggs. Add them to a bowl along with the cooled potatoes.
- Chop the bacon. Once the bacon is cool, chop or crumble it, then add it to the potatoes.
- Dress the salad. Pour the dressing into the potato salad and mix well.
- Garnish and enjoy. Serve your loaded potato salad in a bowl or on a plate next to a meal. Sprinkle the chives on top.
- Store. Store your loaded potato salad in an airtight container in the fridge for up to a week.
Easy, Creamy… Loaded Potato Salad
Ingredients
- For the Salad:
- 6 medium russet potatoes diced and boiled
- 6 hard-boiled eggs chopped
- 1 red onion chopped finely
- 10-12 strips bacon chopped or crumbled
- 2 tbsp fresh chives chopped and used a garnish
- shredded cheddar cheese (optional garnish)
- For the Dressing:
- 1 cup mayonnaise
- 1 cup sour cream or Greek yogurt
- 1 tsp fresh minced garlic or 1/2 tsp garlic powder
- 3 tbsp dijon mustard or regular mustard
- 2 tbsp apple cider vinegar white vinegar will work too
- 1 tsp paprika
- 2 tsp sea salt
- 1 tsp pepper
Instructions
- Cook the potatoes, eggs and bacon.Potatoes: Peel and chop the potatoes into bite-size pieces. A pinch of salt in the water will give a boost of flavor and help them firm up.Eggs: Boil for 10-12 minutes.Bacon: Cook at 400°F for 20 minutes (time and temperature may vary by oven.)
- Chop the vegetables. While everything is cooking, dice the red onion and mince the garlic. Set them aside in a bowl together. Chop the chives and keep them in a separate bowl.
- Strain the potatoes. When the potatoes are soft enough to pierce with a fork, strain them and allow them to cool to room temperature.
- Cool the eggs. Carefully pour the water out from the pot of boiled eggs and allow the eggs to cool until they are safe to handle.
- Make the dressing. Combine the dressing ingredients together and mix well.
- Prepare the eggs. When they are cool enough to handle, peel and chop the boiled eggs. Add them to a large bowl along with the cooled potatoes.
- Chop the bacon. Once the bacon is cool enough to handle, chop or crumble it, then add it to the potatoes.
- Dress the salad. Pour the dressing into the potato salad and mix well.
- Garnish and enjoy. Serve in a bowl or on a plate next to a meal. Sprinkle the chives on top. Add shredded cheese if using.
- Store. Store your loaded potato salad in an airtight container in the fridge for up to a week.
Notes
FAQs
How long is loaded potato salad good for?
If stored in an airtight container, you can enjoy your loaded potato salad for up to a week. If it smells and looks good, it’s still good!
What should NOT be added to loaded potato salad?
I wouldn’t add watery vegetables like cucumbers and tomatoes to avoid making your salad runny. Fruit probably won’t go well, and strong cheeses and sauces like horseradish could clash or take over.
How can loaded potato salad be served?
Bring it to your next potluck dinner or BBQ cookout. Add it as a side dish next to a steak, burger or chicken—you name it. It’s lovely on its own as well.
Looking for More From-Scratch Recipes this Summer?
Grilled Potatoes by Venison for Dinner
Cold & Creamy Shrimp Pasta Salad with Old Bay by Heart’s Content Farmhouse
Homemade Dill Pickles (No Canning Needed)
What do you add to your loaded potato salad? Comment below : )
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