Name: Loaded Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 800g baby red potatoes; 4 hard-boiled eggs; 6 slices crispy bacon; 1/2 red onion, diced; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh dill; 3/4 cup mayonnaise; 1/2 cup sour cream; 1 tablespoon yellow mustard; Salt, to taste; Black pepper, to taste

When summer cookouts call, few dishes shine like a creamy, tangy Loaded Potato Salad. Packed with crispy bacon, tender baby potatoes, fresh herbs, red onion crunch, and sliced hard-boiled eggs all nestled in a rich, savory dressing, this salad feels like a full meal in every bite. It’s the kind of side that earns a permanent place at your family BBQ table—and maybe even steals the show.

This isn’t your average potato salad. It’s the ultimate comfort side with all the indulgence of a loaded baked potato. The creamy texture is lifted by the crunch of bacon, the zing of red onion, and the fresh bite of dill and chives. It’s a vibrant crowd-pleaser you can prep ahead, and it pairs beautifully with grilled meats or as a standalone lunch dish.

Why You’ll Love This Loaded Potato Salad

Texture Party: Creamy potatoes meet crispy bacon, with egg and onion to balance every bite.
Full of Flavor: It layers smoky, tangy, savory, and herbaceous notes in one spoonful.
Make-Ahead Friendly: Perfect for prepping a day before your gathering.
Feeds a Crowd: Generous portions and super satisfying.
Customizable: Add cheese, swap herbs, or mix in pickles for a personal twist.

Preparation Phase & Tools to Use

Before diving into this indulgent recipe, having the right tools at hand makes prep easy and efficient. Here’s what you need:

Large Pot: For boiling the potatoes evenly until fork-tender.
Mixing Bowls: Essential for combining ingredients without mess.
Sharp Knife & Cutting Board: To precisely chop herbs, bacon, and onions.
Slotted Spoon: Ideal for removing boiled eggs or potatoes without breakage.
Measuring Spoons & Cups: To ensure perfect balance in your creamy dressing.
Rubber Spatula: For gentle folding to avoid smashing tender potatoes.

Each of these tools plays a key role in delivering the creamy texture and robust flavor that makes this salad such a favorite. With prep made easier, the only challenge is not sneaking too many bites before serving!

Ingredients for the Loaded Potato Salad

Baby Red Potatoes – These tender potatoes hold their shape well after boiling and offer a creamy interior with a subtly sweet flavor, perfect as the hearty base of this salad.
Hard-Boiled Eggs – Their rich yolks and firm whites add protein and extra creaminess.
Crispy Bacon – Brings smoky, salty crunch to every bite.
Red Onion – Adds color and a sharp bite that contrasts beautifully with the creaminess.
Fresh Dill & Chives – Deliver vibrant, herbaceous notes that freshen up the salad.
Mayonnaise & Sour Cream – These create the luscious, tangy dressing that binds everything together.
Yellow Mustard – Adds zing and balances the richness.
Salt & Pepper – Essential for seasoning and enhancing each component.

How To Make the Loaded Potato Salad

Step 1: Boil the Potatoes

Wash and halve baby red potatoes, then boil them in salted water until fork-tender. Drain and allow them to cool completely.

Step 2: Prepare the Eggs & Bacon

Boil the eggs, then peel and slice them into quarters. Meanwhile, cook the bacon until crispy and crumble once cooled.

Step 3: Chop and Prep

Finely dice red onion, chop fresh dill and chives. Set aside.

Step 4: Make the Dressing

In a mixing bowl, whisk together mayonnaise, sour cream, mustard, salt, and pepper until smooth.

Step 5: Combine Everything

Gently fold the cooled potatoes, eggs, bacon, red onion, and herbs into the dressing using a rubber spatula. Be careful not to mash the potatoes.

Step 6: Chill and Serve

Refrigerate for at least one hour before serving. This allows flavors to meld. Garnish with extra chives and bacon before serving for a fresh, crisp finish.

How to Serve and Store Loaded Potato Salad

Loaded Potato Salad is best served cold or at cool room temperature, making it ideal for BBQs, picnics, or potlucks. Spoon it onto a platter or into a rustic bowl and top with a sprinkle of extra bacon, chives, and a dash of paprika for color. It pairs perfectly with grilled burgers, pulled pork, or a crispy fried chicken spread.

For storage, keep any leftovers in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days. If prepping ahead, add the bacon just before serving to maintain its crispness. Avoid freezing, as the creamy dressing can separate and affect texture.

Frequently Asked Questions

How long should I boil the potatoes?

Boil the potatoes for about 12–15 minutes or until fork-tender. You want them soft enough to bite into, but firm enough to hold their shape when mixed.

Can I use a different type of potato?

Yes! Yukon Gold or small white potatoes work well. Avoid starchy varieties like Russets, which can fall apart easily.

Is it okay to make this salad the night before?

Absolutely. In fact, it’s encouraged! The flavors develop overnight. Just hold off on adding the bacon until right before serving.

Can I lighten up the dressing?

You can swap some of the mayo and sour cream for Greek yogurt to reduce fat without sacrificing creaminess.

What other add-ins go well with this recipe?

Try shredded cheddar, diced pickles, green onions, or even jalapeños for a spicy twist.

Is this gluten-free?

Yes, this potato salad is naturally gluten-free. Just be sure to use gluten-free bacon and mustard if needed.

Want More Salad Ideas with a Twist?

If this Loaded Potato Salad hit the spot, here are more flavorful side dishes and hearty salads to try:

Simple and Quick German Potato Salad for a tangy, bacon-packed version served warm.
Simple Cheesy Potatoes if you love comfort food with creamy, cheesy goodness.
Oven Fried Potatoes and Onions for a golden, crispy side that brings the crunch.
Best Mashed Potatoes Recipe when you crave something ultra-smooth and buttery.
Avocado Boat Dip for a refreshing and creamy crowd-pleaser.

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I’d love to know how yours turned out—did you go classic or add a spicy twist? Let’s keep the conversation going in the comments below!