Loaded Baked Potato Salad
This loaded baked potato salad takes everything you love about a loaded baked potato and transforms it into the ultimate summer side dish. Tender red potatoes are coated in a tangy, creamy dressing and loaded with crispy bacon, hard-boiled eggs, and fresh chives. It's the perfect marriage of classic potato salad and everyone's favorite loaded potato toppings.
Why This Loaded Potato Salad Works
The magic of this recipe lies in using red potatoes instead of russets. Red potatoes have a waxy texture that holds up beautifully when boiled and tossed with dressing - they won't fall apart or become mushy like starchy potatoes can. Their naturally creamy texture means you get that indulgent mouthfeel without needing excessive amounts of mayo. Plus, leaving the skins on adds beautiful color, extra nutrients, and a pleasant texture contrast that makes every bite interesting.
The dressing strikes the perfect balance between tangy and rich by combining mayonnaise and sour cream in equal parts. This creates a lighter, more complex flavor than mayo alone, while the whole grain mustard adds a subtle tang and interesting texture with those little mustard seeds. The key is dressing the potatoes while they're still slightly warm - they absorb the flavors much better this way, but not so hot that the mayo breaks. Letting the salad chill for at least an hour before serving allows all the flavors to meld together beautifully.
💡 Professional Tip
Always start your potatoes in cold salted water rather than adding them to boiling water. This ensures even cooking from the outside to the center, preventing that dreaded combination of mushy exteriors and hard centers. The potatoes are done when a fork pierces them easily but they still hold their shape.
Frequently Asked Questions
Absolutely! This potato salad actually tastes better when made ahead. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors will continue to develop and meld together. Just reserve the bacon garnish and fresh chives to add right before serving so they stay crispy and vibrant. Give it a gentle stir before serving and add a tablespoon of milk if it seems too thick after chilling.
Yes, full-fat Greek yogurt works well as a substitute for sour cream, though it will give the salad a slightly tangier flavor. Use the same amount as the sour cream called for in the recipe. I don't recommend using low-fat or non-fat Greek yogurt as it can make the dressing watery and less creamy. If you use Greek yogurt, you might want to add an extra teaspoon of mustard to balance the increased tanginess.
Mushy potatoes usually result from overcooking or using the wrong type of potato. Red potatoes should be fork-tender but still hold their shape - this typically takes 12-15 minutes after the water comes to a boil. Test them at 12 minutes and remove them immediately when a fork slides in easily. Also, make sure to start with cold water rather than adding potatoes to boiling water, which can cause uneven cooking. Russet potatoes are too starchy for this recipe and will fall apart.
Yes, turkey bacon will work, though the flavor won't be quite as rich. Cook it until very crispy since turkey bacon can be chewier than pork bacon. You'll need about 10-12 slices of turkey bacon to equal the same volume as 8 slices of pork bacon. For the best smoky flavor, try adding a tiny pinch of smoked paprika to the dressing when using turkey bacon.
The salad is done when the potatoes are evenly coated with dressing and all ingredients are well distributed throughout. The potatoes should be tender enough to easily pierce with a fork but still hold their shape completely - you shouldn't see any mashed or broken potatoes. After chilling, the salad should be creamy but not soupy, and cold throughout. If it seems dry after chilling, fold in a tablespoon or two of milk to restore creaminess.
This loaded potato salad is perfect alongside grilled meats like BBQ chicken, ribs, burgers, or hot dogs. It pairs beautifully with other classic BBQ sides like coleslaw, baked beans, and corn on the cob. For a complete meal, serve it with grilled salmon or pulled pork sandwiches. It's also excellent at picnics alongside fried chicken and watermelon. The creamy, rich flavors complement smoky and grilled foods perfectly.
Definitely! Diced celery adds a nice crunch and is traditional in many potato salads - add about 1/2 cup finely diced. Sliced green onions can complement or replace the red onion. Some people love adding diced dill pickles or pickle relish for extra tang. If you want to add fresh vegetables like bell peppers or radishes, dice them very small so they don't overpower the other flavors. Just avoid adding too many extras that might water down the creamy dressing.
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The key to food safety with potato salad is keeping it consistently cold - never leave it at room temperature for more than 2 hours (1 hour if it's above 90°F outside). Don't freeze potato salad as the mayonnaise-based dressing will separate and the potatoes will become watery and grainy when thawed. Always use a clean spoon when serving to avoid contamination.
Recipe Troubleshooting Guide
Watery Salad
Problem: The potato salad has excess liquid pooling at the bottom of the bowl, making it soupy rather than creamy.
Solution: This happens when potatoes aren't drained well enough or are dressed while too hot. After draining, spread potatoes on a baking sheet for 5-10 minutes to steam dry. If your salad is already watery, drain off the excess liquid and fold in 2-3 tablespoons more mayonnaise and sour cream mixture. You can also add a few more chopped hard-boiled eggs to absorb moisture.
Dressing Too Thick
Problem: After chilling, the dressing has become very thick and doesn't coat the potatoes smoothly anymore.
Solution: This is normal as mayonnaise thickens when cold. Simply fold in 2-3 tablespoons of whole milk or buttermilk, one tablespoon at a time, until you reach the desired creamy consistency. Let it sit for a few minutes after stirring so the liquid can be absorbed evenly. Don't add too much at once or it might become watery.
Lack of Flavor
Problem: The potato salad tastes bland even though you followed the recipe exactly as written.
Prevention: Potatoes absorb a lot of flavor, so you may need more seasoning than expected. Taste and adjust by adding more salt (1/4 teaspoon at a time), an extra tablespoon of mustard for tang, or a splash of apple cider vinegar for brightness. Also make sure you salted the cooking water generously - it should taste like the ocean. Fresh chives and bacon must be flavorful; if your bacon is bland, try using thick-cut applewood smoked bacon.
Potatoes Falling Apart
Problem: The potatoes are breaking down and becoming mushy when you try to fold them with the dressing.
Recovery: You've either overcooked the potatoes or stirred too vigorously. Next time, test potatoes at 12 minutes and drain immediately when fork-tender. If they're already mushy, there's no fixing it, but you can embrace it as a more rustic, chunky style. For next time, use a rubber spatula and fold gently from bottom to top rather than stirring. Red potatoes are essential - never use russets for this recipe.
Bacon Not Crispy
Problem: The bacon pieces have become soft and chewy after mixing into the salad or during refrigeration.
Prevention: Bacon must be cooked until very crispy and well-drained on paper towels before crumbling. If it's not crispy enough initially, it will definitely soften in the moist environment. For best results, reserve some bacon to add right before serving so you get that textural contrast. You can also place bacon on a wire rack in a 400°F oven for 15-20 minutes for extra-crispy results that hold up better in salads.
Flavor Balance Issues
Too Sweet: If your salad tastes too sweet, add 1-2 teaspoons of apple cider vinegar or lemon juice and an extra pinch of salt to balance the flavors. Some store-bought mayonnaise brands are sweeter than others.
Too Salty: If it's too salty, add more cooked potato chunks or hard-boiled eggs to dilute the saltiness. You can also add a tablespoon of sour cream and a squeeze of lemon juice to balance the salt.
Bland: If the salad tastes flat or bland, it likely needs more acid. Add mustard, a splash of vinegar, or fresh lemon juice. Also check that you're using enough salt - potato salads need generous seasoning. Fresh cracked black pepper adds essential flavor too.
Selecting the Best Ingredients
The foundation of exceptional potato salad starts with choosing the right potatoes. Baby red potatoes or small red potatoes are ideal because their waxy texture holds up beautifully when boiled and tossed with dressing. Look for potatoes that are firm with smooth, unblemished skin and no green spots. They should be relatively uniform in size so they cook evenly - if some are much larger, cut them into similar-sized pieces. The red skins not only add visual appeal but also provide nutrients and a pleasant textural contrast to the creamy interior.
Quality bacon makes a huge difference in this recipe. Choose thick-cut bacon with good marbling for the best flavor and texture - it should smell smoky and slightly sweet, not sour. Applewood or hickory-smoked varieties add wonderful depth. For the creamiest dressing, use full-fat mayonnaise and sour cream rather than low-fat versions, which can make the salad watery and less flavorful. Fresh chives are essential - they should be bright green, firm, and fragrant. Dried chives simply don't provide the same fresh, mild onion flavor that makes this salad sing.
Essential Ingredient Notes
- Red Potatoes: Choose baby red potatoes about 1.5 to 2 inches in diameter for the best texture. They should be firm without soft spots, sprouting eyes, or green patches. Store them in a cool, dark place and use within 2 weeks of purchase. Don't refrigerate raw potatoes as cold temperatures convert their starches to sugar.
- Thick-Cut Bacon: Look for bacon with good fat marbling and avoid overly lean varieties which will be tough and dry. Hickory or applewood smoked bacon adds the best flavor depth. Cook until deeply golden and crispy - it should snap when you break it. Drain on paper towels and let cool completely before crumbling to maintain maximum crispiness.
- Fresh Chives: Select bright green chives with firm, straight stalks and no yellowing or wilting. Store them wrapped in a damp paper towel in a plastic bag in the refrigerator for up to a week. Wash and pat dry just before using. Chop them finely with a sharp knife right before adding to the salad for the freshest, most vibrant flavor.
Mastering the Technique
The key to perfect potato salad texture is all in the cooking technique. Starting potatoes in cold, generously salted water ensures they cook evenly from the outside in, preventing that frustrating combination of mushy exteriors and crunchy centers. As the water gradually heats, the potatoes cook at a steady pace that preserves their structure. Bring the water to a full boil, then immediately reduce to a medium simmer - aggressive boiling can cause potatoes to bump against each other and break apart. Test for doneness at 12 minutes by piercing with a fork; it should slide in easily but meet slight resistance at the center.
Dressing warm (not hot) potatoes is a professional trick that elevates this dish from good to exceptional. As potatoes cool from boiling temperature to warm, they're slightly porous and readily absorb flavors from the dressing. Wait about 10 minutes after draining so they're warm to the touch but not steaming - if they're too hot, the mayonnaise can break and become oily. When combining everything, use a large rubber spatula and fold gently from the bottom of the bowl upward, rotating the bowl as you go. This coating technique ensures every piece gets dressed without mashing the potatoes. The final chill time isn't just for serving temperature - it allows the flavors to marry and develop complexity you won't get from freshly made salad.
The Perfect Fold Technique
Professional chefs know that the difference between chunky, intact potato salad and accidentally mashed potatoes is all in the folding technique. Use a wide rubber spatula and think about lifting and turning rather than stirring. Slide the spatula down the side of the bowl to the bottom, then lift up through the center, gently turning the mixture over itself. Rotate the bowl a quarter turn and repeat. This method coats everything evenly without breaking down the potatoes. Stop as soon as everything is evenly combined - over-mixing is the enemy of good texture.
Loaded Baked Potato Salad
📋 Ingredients
For the Salad
- 1/2 cup mayonnaiseUse full-fat for best creaminess - Duke's or Hellmann's recommended
- 1/2 cup sour creamFull-fat sour cream gives the best texture and flavor
- 2 tablespoons whole grain mustardThe mustard seeds add texture and tangy depth
- 1 teaspoon garlic powderNot garlic salt - we'll add salt separately
- 1/2 teaspoon black pepperFreshly ground black pepper has the best flavor
- 1/2 teaspoon saltPlus more for the cooking water and to taste
- 1/4 teaspoon paprikaRegular or smoked paprika both work well
For the Dressing
- 3 pounds baby red potatoes, halvedChoose potatoes 1.5-2 inches in diameter for uniform cooking
- 8 slices bacon, cooked and crumbledThick-cut bacon works best - cook until very crispy
- 4 hard-boiled eggs, choppedCook for 10 minutes, then shock in ice water for easy peeling
- 1/4 cup red onion, finely dicedDice very small for even distribution of flavor
- 1/4 cup fresh chives, choppedReserve some for garnish to keep them bright and fresh
Instructions
Cook the Potatoes
Place halved red potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until fork-tender but not mushy. Drain and let cool for 10 minutes.
Make the Creamy Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, whole grain mustard, garlic powder, salt, black pepper, and paprika until smooth and well combined. Taste and adjust seasoning as needed.
Combine Ingredients
Add the cooled potatoes to the dressing bowl along with crumbled bacon (reserve 2 tablespoons for garnish), chopped eggs, diced red onion, and half of the chopped chives. Gently fold everything together until potatoes are evenly coated, being careful not to mash them.
Chill and Serve
Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to let flavors meld. Before serving, garnish with reserved bacon crumbles, remaining chives, and a sprinkle of paprika. Serve chilled.
Recipe Notes & Tips
Storage
Store covered in the refrigerator for up to 4 days. Never leave at room temperature for more than 2 hours. Do not freeze as the dressing will separate and potatoes will become watery. If the salad thickens too much after refrigeration, gently fold in 1-2 tablespoons of milk to restore creaminess.
Serving Suggestions
Serve alongside BBQ chicken, grilled burgers, pulled pork, or ribs. Perfect for summer picnics, potlucks, and backyard gatherings. Pairs wonderfully with coleslaw, baked beans, corn on the cob, and grilled vegetables. For best results, let the salad come to just slightly cooler than room temperature before serving for maximum flavor.
Variations
Add 1/2 cup diced celery for extra crunch. Substitute green onions for red onion. Add 2 tablespoons dill pickle relish for a tangier version. Use Greek yogurt in place of sour cream for extra protein. Try smoked paprika for deeper flavor. For a lighter version, use half Greek yogurt and half mayo. Add 1/4 cup shredded cheddar cheese for extra loaded potato flavor.