Creamy Loaded Potato Salad: The Dish That Disappears Fast
Okay, you know those recipes you sort of stumble into—like, you make it once for a potluck, and suddenly everyone expects you to bring it every single time? That’s this creamy loaded potato salad for me. I still remember the first time I made it for my cousin’s birthday cookout in July—nearly burned the bacon, panicked over mushy potatoes, forgot the scallions (“Spring onions!” as my gran calls them)—but somehow it worked out, and honestly now it’s a family legend. My aunt swears she could eat it for breakfast, lunch, or dinner, but I suspect she mostly likes the bacon bits. (And who could blame her?)
Why I Keep Making This Potato Salad
I make this when I want people to ask for seconds. My family goes absolutely wild for it because it’s creamy, loaded with all sorts of goodies, and you get that cozy comfort food vibe without fancy ingredients. I used to get so annoyed when the potatoes would fall apart (ugh, that sticky mess—don’t do what I did and over-boil, trust me), but after a couple tries, I found a rhythm. And it's honestly perfect for lazy summer evenings when you want less fuss and more flavor. Plus, it actually tastes even better if you make it ahead (though that's rare around here).
Ingredients (with My Usual Chaos)
- 2 pounds baby potatoes (I grab Yukon Gold if I spot 'em, but red ones work just fine. Gran always goes for King Edwards, but they’re not easy to find in my neck of the woods)
- ¾ cup sour cream (I’ve swapped in Greek yogurt a few times when that’s all I had; a bit tangier but still nice)
- ½ cup good mayonnaise (Duke’s if I’m feeling Southern, but honestly, use whatever’s in the fridge)
- 1 tablespoon Dijon mustard (sometimes I use whole grain, which makes it look fancier than it is)
- 6 strips thick-cut bacon, cooked and crumbled (turkey bacon also works, but don’t @ me—nothing beats the real deal)
- 1 cup shredded sharp cheddar (I’ve grated off the block and also totally used the bagged stuff; both are fine)
- 4 scallions, sliced (or chives if you want to get a bit posh)
- ¼ cup chopped fresh parsley (flat-leaf is best, but curly is fine in a pinch)
- Salt and pepper to taste
- Optional: a pinch of smoked paprika or crumbled hard-boiled eggs if you’re feeling extra
How I Actually Make It (Don’t Sweat the Details)
- Boil the potatoes: Give those potatoes a good scrub, then cut into bite-sized pieces—unless you’re in a rush, then just halve them. Cover with cold water, add a big pinch of salt, and bring to a boil. Simmer until fork-tender but not falling apart—about 12-15 minutes. (This is where I always second-guess myself and stab one with a fork like three times. If the fork slides in easy, you’re good.)
- Fry the bacon: While the potatoes bubble away, fry up the bacon until crispy. I usually sneak a piece here—chef’s tax. Drain on paper towels, then crumble or chop. Don’t stress if some pieces are bigger than others.
- Mix the dressing: In a big bowl, whisk together sour cream, mayo, Dijon, and a sprinkle of salt and pepper. Sometimes I add a squirt of lemon juice if I remember. (It’s not a law or anything.)
- Combine it all: Once potatoes are drained and cooled a bit (seriously, don’t rush—hot potatoes = runny dressing), toss them in the bowl with the dressing. Fold gently so they stay mostly intact. Then add in most of the bacon, cheddar, scallions, and parsley, keeping back a little for topping. Give it all a gentle mix. Looks a bit messy? It always does.
- Chill or serve: You can serve this right away, but I swear it tastes better after a couple hours in the fridge. Top with the reserved bacon, cheese, and scallions just before serving so it looks extra inviting.
Notes from My Kitchen (a.k.a. What I’ve Learned the Hard Way)
- If you overcook the potatoes and they go a little mushy, just mash some into the dressing and call it “rustic.” Works every time.
- Honestly, any kind of sharp cheese works (I tried pepper jack once, and it was a bit weird—but maybe that’s just me.)
- Oh, and don’t dress the potatoes while they’re piping hot unless you want potato soup. I’ve made this mistake more times than I’d like to admit.
Variations I’ve Actually Tried (Some Good, One Not So Much)
- Loaded with veggies: I threw in some roasted red peppers and corn once—tasted like summer on a fork, honestly.
- Herb overload: Mint, dill, and basil together was a bit much. Stick to one or two herbs at a time, I reckon.
- Vegan twist: Swapped in vegan mayo and tempeh bacon once for my pal who doesn’t do dairy—surprisingly tasty, though the tempeh never quite crisps right.
The Gear You’ll Need (But Don’t Panic If You Don’t Have It)
- Big pot (if you have a small one, just cook the potatoes in batches—been there, done that)
- Frying pan for bacon (I’ve even microwaved it on a paper towel when in a real hurry, no judgment)
- Large mixing bowl (or two medium ones and just pretend it’s intentional)
- Sharp knife (I used a butter knife once in a rental kitchen—took forever, but hey, salad still got made)
Keeping It Fresh (But It Never Lasts Long)
Store leftovers in a big airtight container in the fridge—should be fine for up to 3 days, though honestly, in my house it never lasts more than a day! If it does, give it a quick stir before serving as the dressing can thicken up a bit.
How I Like to Serve Creamy Loaded Potato Salad
Personally, I love it piled high alongside grilled sausages and a stack of buttered corn on the cob. My brother puts hot sauce on his because he claims it’s “missing a kick.” (He’s not wrong, but I like it as is.) For a party, I sometimes sprinkle extra chives over the top and fan out some pickles nearby, just to look fancy. You do you!
Lessons Learned (So You Don’t Make My Mistakes)
- I once tried rushing the cooling step and mixed in the dressing too soon—ended up with a soupy mess. Now I just force myself to do something else for ten minutes. Sometimes I even tidy the kitchen (but usually just check Instagram).
- If you use pre-cooked bacon bits, just warm them in the pan a minute. Cold bacon is a sad story.
FAQ: The Stuff People Ask Me (For Real)
- Can I make this the night before? Absolutely—and actually, I find it works better if you do. The flavors meld together. Just save the toppings for right before serving.
- What’s the best potato for this? Yukon Gold is my favorite, but honestly, use what you’ve got. New potatoes hold up well, too. Just avoid those big, starchy russets unless you want mashed potato salad (which…isn’t the worst, come to think of it).
- Do I have to peel the potatoes? Nope! I never do. The skins add texture and color, and less peeling means more time for, well, anything else.
- How do I make this gluten-free? It's already gluten-free! Unless you toss in store-bought bacon bits that have wheat fillers, which, weirdly, some do. Always check the label if you're feeding someone with an allergy.
- Can I use low-fat mayo or sour cream? Sure, but it becomes a little less luscious. I’ve done it, but I always end up adding a splash of olive oil or extra mustard to make up for it.
A quick digression: if you love quirky kitchen gadgets (or just want to window shop), check out this roundup from Serious Eats. Or for more potato inspiration, I swear by Smitten Kitchen’s version for a totally different but equally delicious vibe.
Alright, that’s my not-so-secret, totally loaded, creamy potato salad. If you try it, let me know what wild substitutions you come up with, or if you manage to actually have leftovers. I never do.
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
-
1Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until potatoes are fork-tender. Drain and let cool slightly.
-
2In a large mixing bowl, combine sour cream, mayonnaise, salt, and black pepper. Stir until smooth.
-
3Add the cooled potatoes to the dressing and gently toss to coat.
-
4Fold in crumbled bacon, shredded cheddar cheese, chopped green onions, and parsley. Mix until evenly distributed.
-
5Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!