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5.0 from 3 votes

Loaded Potato Salad

With classic baked potato toppings, like sour cream, bacon, and scallions in every bite, this Loaded Potato Salad is one of my family's favorite barbecue comfort sides.

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 to 8 servings
Calories: 373 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2-1/2 to 3 pounds red potatoes , cleaned, unpeeled, and cut into chunks (about 3/4- to 1-inch)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 to 1 teaspoon apple cider vinegar , to taste (see note)*
  • 1/4 teaspoon garlic powder
  • 1/2 cup thinly sliced scallions , plus additional for garnish
  • 1/4 cup chopped flat-leaf parsley
  • 6 to 8 lices bacon (I use thick-cut) , cooked crisp and crumbled
  • 3/4 cup shredded sharp cheddar , plus additional for garnish
  • Kosher salt and freshly-ground black pepper

Instructions

    Cup of Yum
  1. Place potatoes in a large pot with enough cool water to cover by 1 to 2 inches. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat and simmer for 8-12 minutes (depending on how large of a cut you're using), until potatoes are fork tender, but not falling apart. Drain well and cool to just slightly warm or room temperature. (You don't want to melt the cheese when you assemble the salad.)
  2. Make the dressing by whisking together mayonnaise, sour cream, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder in a large bowl. Add scallions, parsley, and about 3/4 of the crumbled bacon (reserving the rest for garnish), and stir to combine. Refrigerate until ready to use.
  3. Add the potatoes to the dressing, gently tossing to coat. (Don't worry if the salad looks a little "saucy" at this point; it thickens as it chills.) Fold in cheddar and season to taste with additional salt and pepper.
  4. Cover and refrigerate until well-chilled, at least 2 hours. Serve, garnished with remaining bacon, additional sliced scallions, and cheddar.

Notes

  • *Apple cider vinegar helps to balance some of the richer flavors in this recipe. I've provided a range on the quantity, since I've found that different brands of mayo and sour cream have more of a tang than others. Start with 1/2 teaspoon and adjust to taste. (I usually use a full teaspoon.) If you prefer your dressing tangier, you can increase the apple cider vinegar up to about a tablespoonful. 
  •  

Nutrition Information

Serving 0.125recipe (1/8th) Calories 373kcal (19%) Carbohydrates 11g (4%) Protein 7g (14%) Fat 34g (52%) Saturated Fat 9g (45%) Cholesterol 41mg (14%) Sodium 522mg (22%) Potassium 355mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 434IU (9%) Vitamin C 9mg (10%) Calcium 107mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 373

% Daily Value*

Serving 0.125recipe (1/8th)
Calories 373kcal 19%
Carbohydrates 11g 4%
Protein 7g 14%
Fat 34g 52%
Saturated Fat 9g 45%
Cholesterol 41mg 14%
Sodium 522mg 22%
Potassium 355mg 8%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 434IU 9%
Vitamin C 9mg 10%
Calcium 107mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.