Let Me Tell You About My Loaded Potato Salad Obsession

Alright, so picture this: it's a warm Saturday, birds are screaming (like, why so loud?), and my sister's hollering about grabbing something good for the barbecue. I know exactly what’s coming next — everyone expects my Loaded Potato Salad – Creamy & Tangy to make an appearance. I swear, every family shindig since 2012, this bowl of happiness vanishes faster than my patience when someone double dips (seriously, who still does that?).

This recipe's seen a few tweaks over the years; once I even tried swapping out the sour cream for Greek yogurt to be 'healthy,' but, eh, let’s say it went over about as well as rain at a picnic. So, here’s what I’ve landed on after, I dunno, probably too many taste tests. And yes, I may have eaten a cold scoop at midnight more than once. Oh well.

Why I Keep Making This (Besides the Obvious... Bacon)

I make this when I want something that makes folks go back for seconds — or thirds. My family actually argues over the last spoonful (no shame here). It's creamy without being heavy, tangy thanks to the sour cream and a cheeky splash of vinegar, and packed with crunchy bits. Plus, you can sneak in some extras or leave out what you don’t love. (Okay, confession: once I ran out of bacon and tossed in leftover grilled sausage. No one noticed. Maybe don’t tell my mother-in-law?)

And, honestly, it’s the only potato salad my picky cousin will eat. I've had my fair share of limp, bland, sad potato salads at potlucks, but this one? It actually has personality. (Unlike, say, those mini cupcakes that look adorable but taste like sweet cardboard.)

What You’ll Need (Substitutions Welcome!)

2 lbs potatoes (Yukon Gold is my go-to, but russets work. Red potatoes? Sure, if that's what you've got.)
6 slices bacon, cooked crispy (turkey bacon if you must, or... skip for vegetarian)
1 cup shredded cheddar cheese (I love sharp cheese, but mild is perfectly fine. My grandma liked Colby Jack, so try that if you’re feeling rebellious)
¾ cup sour cream (or half Greek yogurt if you want to pretend it’s healthy)
⅓ cup mayonnaise (Duke's if you can find it, but honestly, use what you have)
¼ cup chopped green onions (or chives — or heck, a handful of whatever oniony thing you have)
2 tablespoon apple cider vinegar (white vinegar in a pinch, or lemon juice if you’re feeling zesty)
½ teaspoon garlic powder
Salt and black pepper, to taste (I never measure—just go until it tastes right)
(Optional) A handful of chopped pickles or jalapeños for a bit of kick

How I Actually Make It (With a Few Sidetracks)

Boil the Potatoes. Chop them into bite-sized chunks (peel them if you want, I usually don’t bother). Throw them in a pot, cover with cold water, add a big pinch of salt, and bring to a boil. Simmer 10-15 min until easily poked with a fork but not mushy. This is usually the point where I forget the pot and have to sprint back before it overflows. Drain and let cool a bit (don’t skip this or the salad gets weirdly watery).
Fry Up the Bacon. While the potatoes cool, cook bacon in a skillet until crispy. Lay it on paper towels. Or, you know, microwave it if you’re feeling lazy—I won’t judge. Chop into rough pieces (I always steal a slice for myself).
Mix the Dressing. In a big bowl, stir together sour cream, mayo, vinegar, garlic powder, salt, and pepper. If it looks too thick, add a splash of milk. This is where I taste it and, nine times out of ten, add a bit more vinegar. Habit.
Bring It All Together. Dump in the cooled potatoes, most of the bacon, shredded cheese, and green onions. Use a big spoon and gently toss until everything’s coated. Don’t worry if some potatoes smush; it’s all good texture. (If you’re adding pickles or jalapeños, now’s the time.)
Chill (the Salad, Not You). Cover and refrigerate at least 1 hour. Actually, I think it tastes better the next day, so overnight if you can manage not to eat it.
Top and Serve. Before serving, I sprinkle on the reserved bacon and maybe a bit more cheese and onions, just for drama.

Little Notes I Wish I’d Known Earlier

Use cold potatoes, not warm—otherwise the dressing slides off and you end up with a puddle. (Learned the hard way.)
If it gets too thick after chilling, just stir in a tablespoon of milk or mayo.
Leftover bacon? (Ha, as if.) It’s great crumbled on top of soup or, honestly, just eaten while standing in front of the fridge.

Variations I’ve Tried (and the One I Regret)

Spicy Version: Add a spoonful of sriracha or chopped pickled jalapeños. Actually, I think I like this one most in winter.
Herby Version: Toss in a handful of dill or parsley. Makes it feel lighter somehow.
Eggy Version: A couple chopped boiled eggs. My aunt swears by it, but I once went overboard with four eggs and it just became a weird egg salad. Maybe stick to two.
Vegan Attempt: Tried vegan mayo and coconut bacon once. Not my favorite, but if that’s your thing, give it a go!

Stuff You Need (Or What to Use If You Don’t Have It)

Big pot (no Dutch oven? Any big saucepan works. I’ve used a battered camping pot before and it was fine)
Mixing bowl (or two, if you hate washing as you go)
Colander (or just tip the pot slowly—watch out for steam!)
Frying pan for bacon (or, um, microwave and paper towels. Not fancy, but fast)
Big spoon (my favorite wooden spoon’s a bit wonky, but I love it)

Storing This Salad (If You Have Leftovers...Rare)

Cover and keep in the fridge. It’ll last 2 to 3 days, technically. But, honestly, in my house it never makes it through the night — someone always sneaks a forkful. If it dries out, just stir in a spoon of mayo or splash of milk to freshen it up.

How I Like to Serve It (And a Weird Tradition)

This salad’s a star at summer barbecues, but I think it’s even better with grilled chicken or, strangely enough, on a cold winter day with hot soup. My cousin puts hers inside a sandwich (don’t knock it till you try it). Sometimes, we just eat it standing around the kitchen with forks. Oh, and here’s a link to my favorite grilled chicken recipe if you need a main dish.

Hard-Won Potato Salad Wisdom (So You Don’t Repeat My Mistakes)

Don’t rush cooling the potatoes. Seriously, once I tried to cut corners and ended up with watery mush. Patience is a virtue. Or at least, a necessity here.
Add the bacon just before serving so it stays crisp. Learned that after a soggy bacon incident that still haunts me.
Mash a few potato chunks into the dressing if you like it thicker. I do this by accident, but it works.
Oh — if you want more tang, a splash more vinegar or some Dijon mustard does wonders (I got this from Serious Eats—love their experiments).

FAQ — Questions Friends Actually Ask Me

Can I make this ahead? Totally, just keep it in the fridge. Actually, I think it tastes better the next day, but don’t tell my family that or there’ll be none left for me.
Do I have to peel the potatoes? Nope! Skins add texture. But if you like it super creamy, go for it. I do both depending on, well, how lazy I feel.
What if I don’t like mayo? Try all sour cream, or maybe half sour cream and half plain yogurt. I once did it with just Greek yogurt — it was good, but not quite as rich.
Can I freeze potato salad? Eh, not really. The texture goes weird. Just make enough to eat fresh. Or invite hungrier friends?
Why does my salad taste bland? Probably not enough salt or acid. Seriously, potatoes eat up seasoning. Add more salt and a splash of vinegar or lemon juice — it perks everything up.

Well, that’s my loaded potato salad — creamy, tangy, and packed with bits everyone fights over. If you give it a go, let me know. Or just drop by for a scoop; there’s usually a bowl on the go around here.

Loaded Potato Salad – Creamy & Tangy