The Ultimate Loaded Potato Salad: A Crowd-Pleasing Side Dish
My mom made this salad for every family BBQ, and it was always the first bowl scraped clean. Creamy, cheesy, with smoky bacon and a kick of green onion—it’s comfort food that brings everyone back for seconds. Whether warm or cold, it’s a hug on a plate. Bring this to your next gathering and watch it disappear!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Ingredients
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2 lbs red or Yukon gold potatoes, cubed
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1 cup sour cream
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1/2 cup mayonnaise
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1 1/2 cups shredded cheddar cheese
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6 slices cooked bacon, crumbled
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1/2 cup chopped green onions
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Salt and black pepper to taste
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Optional: chopped parsley or chives for garnish
Instructions
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Boil potatoes in salted water until fork-tender (about 10–12 minutes), then drain and let cool.
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In a large bowl, mix sour cream, mayo, salt, and pepper.
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Gently stir in the cooled potatoes.
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Add cheddar, bacon, and green onions. Toss everything until well combined.
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Chill in the fridge for at least 30 minutes to let the flavors meld.
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Garnish with fresh chives or parsley before serving.
Notes
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Leave the skins on for extra texture and nutrients.
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Add a splash of apple cider vinegar for a tangy twist.
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Want it warm? Gently heat the finished salad in a skillet—it’s amazing!
Nutrition
- Calories: 320 kcal per serving