Potatoes are one of those ingredients I always keep on hand, and for good reason—they’re affordable, versatile, and can turn into something truly satisfying with just a little effort. Loaded Potato Salad is a recipe that really lets potatoes shine. It’s not just about tossing them with mayo and calling it a day. Here, roasted baby red potatoes get the spotlight, bringing a creamy texture and a bit of sweetness that holds up even after chilling. The roasting step is worth it; it adds a depth of flavor you just can’t get from boiling.
I like this recipe because it’s practical for feeding a crowd and makes the most of pantry staples. You can prep it ahead, and it’s sturdy enough for potlucks or picnics. The combination of crispy bacon, sharp cheddar, and a tangy, herby dressing turns simple potatoes into something special. Plus, it’s a great way to use up leftover bacon or cheese you might have in the fridge. If you’re looking for a dish that’s easy on the budget but big on comfort, this is it.
What I appreciate most is how customizable it is. If you’re missing an herb or want to swap in Greek yogurt for sour cream, it still works. And if you ever find yourself with a few extra potatoes that are starting to sprout, this is the perfect way to use them up and avoid waste. I’ve made this for everything from family barbecues to quick weeknight dinners, and it always disappears fast. If you’re after a hearty, crowd-pleasing side that celebrates the humble potato, this loaded potato salad is definitely worth a try.
Loaded Potato Salad in Minutes
Click here to get printable version
What You’ll Need
- 4 pounds baby red potatoes, rinsed and patted dry
- 1/4 cup canola oil
- 2 1/4 teaspoons kosher salt, divided
- 1 1/4 teaspoons black pepper, divided
- 1 3/4 teaspoons dried dill, divided
- 8 slices thick-cut bacon, diced into 1/4-inch pieces
- 1 cup plus 2 tablespoons mayonnaise
- 3/4 cup plus 2 tablespoons sour cream
- 2 teaspoons white wine or distilled vinegar
- 1 teaspoon garlic powder
- 2 tablespoons freshly chopped parsley
- 1 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried dill
- 1 1/2 cups freshly grated sharp cheddar cheese
How to Make It Happen
- Preheat your oven to 350°F. Line two rimmed baking sheets with foil for easier cleanup.
- Cut medium and large potatoes into quarters; halve the smaller ones. Toss them in a large bowl with canola oil, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 3/4 teaspoon dried dill. Spread the potatoes out in a single layer on the prepared baking sheets.
- Roast the potatoes for 40–50 minutes, or until they’re fork-tender and lightly golden. While they roast, prepare the bacon.
- Add the diced bacon to a large skillet over medium-high heat. Cook, stirring often, until the bacon is browned and crisp (about 10 minutes). Transfer to a plate lined with paper towels to drain and cool.
- In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, garlic powder, parsley, chives, 1 teaspoon dried dill, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and onion powder until smooth and creamy. Set aside.
- Once the potatoes are cool enough to handle, transfer them to a large bowl. Add the dressing, cooled bacon, and grated cheddar cheese. Gently stir until everything is evenly coated. Be careful not to mash the potatoes—aim for a chunky texture.
- Cover and chill the salad for at least 3 hours, or overnight if you have time. This lets the flavors meld. Serve cold and enjoy.
How to Choose the Best Potatoes
For loaded potato salad, baby red potatoes are ideal because their skins are thin and they hold their shape after roasting. Look for potatoes that are firm, smooth, and free from green spots or sprouts. Avoid potatoes with wrinkled skin or soft spots, as these are signs of age or spoilage. If you’re shopping on a budget, you can substitute with Yukon Golds or even regular red potatoes—just cut them into bite-sized pieces. The key is to use potatoes that won’t fall apart when mixed with the dressing.
Creative Ways to Plate and Present
Presentation can make a simple dish feel special. Try serving the potato salad in a wide, shallow bowl so the toppings are visible. Sprinkle extra bacon, cheddar, and a bit of fresh parsley on top just before serving for a pop of color. For individual portions, scoop the salad into small mason jars or ramekins—great for picnics or packed lunches. If you want to add crunch, top with sliced green onions or a handful of crushed kettle chips right before serving. Always add fresh garnishes just before serving to keep them crisp.
Storage Tips to Keep Ingredients at Their Best
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. If you’re making it ahead, wait to add any crunchy toppings until just before serving. If the salad seems dry after chilling, stir in a spoonful of mayonnaise or sour cream to refresh it. Do not freeze potato salad; the texture of the potatoes and the dressing will suffer. Keep bacon and cheese stored separately if you plan to assemble the salad later, to maintain their best texture.
Techniques to Maximize Flavor
Roasting the potatoes instead of boiling them is the main trick for deeper flavor and a better texture. Make sure to season the potatoes generously before roasting, as this is your best chance to get flavor into every bite. Don’t skip cooling the potatoes before mixing with the dressing; this prevents the salad from becoming gummy. For extra punch, use freshly grated cheddar and real herbs when possible. Letting the salad chill overnight allows the flavors to blend and develop even more.
What to Add in Spring, Summer, Fall, or Winter
This potato salad adapts well to the seasons. In spring, add sliced radishes or fresh peas for crunch. Summer is perfect for tossing in diced bell peppers or green onions. In fall, try roasted sweet potatoes or a sprinkle of smoked paprika. For winter, add chopped pickles or a spoonful of grainy mustard for extra tang. Use what’s in season or what you have on hand—it’s a great way to keep the recipe fresh and reduce waste.
Your Questions Answered
Can I use leftover cooked potatoes for this recipe?
Yes, you can use leftover roasted or boiled potatoes. Just make sure they’re firm and not overly soft, or they may break down too much when mixed. If using boiled potatoes, consider tossing them with a bit of oil and roasting them briefly to add flavor and texture before assembling the salad. Always let them cool before adding the dressing to prevent it from becoming runny.
What’s the best way to keep the bacon crispy?
To keep bacon crispy, let it cool completely on a paper towel-lined plate after cooking. If you’re making the salad ahead, store the bacon separately and mix it in just before serving. This prevents the bacon from softening in the dressing. Don’t cover hot bacon tightly, as trapped steam will make it soggy.
How can I make this potato salad lighter?
You can lighten the recipe by using light mayonnaise and reduced-fat sour cream, or swap in plain Greek yogurt for some or all of the sour cream. The flavor will still be creamy and tangy, but with fewer calories. You can also reduce the amount of cheese or bacon, or add more fresh herbs and vegetables to bulk up the salad without extra fat.
Why is it important to chill the salad before serving?
Chilling the potato salad for at least 3 hours (or overnight) allows the flavors to meld and the dressing to thicken slightly. This step also helps the potatoes absorb the dressing, resulting in a more cohesive texture. Serving it too soon may result in a watery or unevenly flavored salad, so don’t skip the chilling time.
Can I make this recipe dairy-free?
Yes, you can make a dairy-free version by using vegan mayonnaise and a plant-based sour cream alternative. Omit the cheese or use a dairy-free shredded cheese. The salad will still be creamy and flavorful, especially if you boost the herbs and seasonings. Check all labels to ensure your substitutes are truly dairy-free.
What’s the best way to transport this salad to a picnic or potluck?
For easy transport, pack the potato salad in a well-sealed container and keep it chilled in a cooler with ice packs. If possible, add the bacon and extra cheese just before serving to maintain their texture. Always keep potato salad cold to prevent spoilage, especially if you’ll be outdoors for several hours.
Loaded Potato Salad
Ingredients
For the Potatoes:
- 4 pounds baby red potatoes rinsed and patted dry
- 1/4 cup canola oil
- 2 1/4 teaspoons kosher salt divided
- 1 1/4 teaspoons black pepper divided
- 1 3/4 teaspoons dried dill divided
For the Bacon:
- 8 slices thick-cut bacon diced into 1/4-inch pieces
For the Dressing:
- 1 cup plus 2 tablespoons quality mayonnaise
- 3/4 cup plus 2 tablespoons sour cream
- 2 teaspoons white wine or distilled vinegar
- 1 teaspoon garlic powder
- 2 tablespoons freshly chopped parsley
- 1 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried dill
For the Topping:
- 1 1/2 cups freshly grated sharp cheddar cheese
Instructions
- Preheat the oven to 350°F and line two rimmed baking sheets with aluminum foil for easy cleanup.
For Potatoes:
- Cut larger red potatoes into quarters, and halve the smaller ones. In a large bowl, toss them with canola oil, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 3/4 teaspoon dried dill. Spread the potatoes out evenly on the prepared baking sheets.
- Roast the potatoes for 40 to 50 minutes until they are tender when tested with a fork. In the meantime, prepare the bacon.
- In a large skillet over medium-high heat, cook the diced bacon, stirring frequently until it is browned and crispy, which should take about 10 minutes. Then transfer the bacon to a plate lined with paper towels to drain any excess fat and allow it to cool.
For Dressing:
- In a bowl, combine mayonnaise, sour cream, vinegar, garlic powder, parsley, chives, remaining dill, onion powder, kosher salt, black pepper, and mix well to create a creamy ranch-style dressing. Set aside.
- Once the roasted potatoes have cooled slightly, place them in a large mixing bowl. Incorporate the dressing along with the crispy bacon and grated cheddar cheese. Gently mix everything together until well combined.
- For optimal flavor, chill the potato salad in the refrigerator for at least 3 hours, or overnight if time allows. Serve cold and savor the creamy, cheesy goodness filled with bacon.
