Loaded Potato Salad
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You can’t beat a classic mayo-based potato salad, but when you load it up with smoky bacon, sharp cheddar, sour cream, and green onion, it becomes something way better.
I’ve never walked into a barbecue joint without ordering the potato salad. But let’s be honest, bad potato salad is forgettable at best. This one isn’t. It nails the texture, avoids the mush factor, and balances salty, savory flavors with just enough acidity to keep you going back for more.
Why potato salad is a go-to BBQ side
- Budget-friendly and scalable: Potatoes are inexpensive, and it’s easy to whip up a big batch to feed a crowd.
- Make-ahead: Since it’s served cold, you can prep it a day or two in advance and stash it in the fridge. That means less stress when the smoker’s fired up.
- Flavor contrast that works: The creamy, chilled salad balances the richness and heat of smoked meats like brisket or pork ribs.
- Optional pro move: Try spreading a spoonful on a slice of white bread, then topping it with brisket—trust me, it’s next-level.
Ingredients you’ll need for loaded baked potato salad
- Potatoes – You can really use any kind that you prefer. Sometimes I’ve used red or russet, but for this recipe, I like to keep it simple with Yukon Gold. They are the creamiest potatoes when mashed/boiled, so they create the perfect texture for potato salad.
- Mayonnaise – A must for a creamy potato salad. Any brand will work, but I’ve always been a big fan of the twang in Duke’s. You can even choose a light mayo if you want to cut some calories.
- Sour cream – Similar to mayonnaise, sour cream helps make the potato salad nice and creamy, and adds to the classic “loaded potato” flavor we’re going for here.
- Dijon mustard – While yellow mustard is the classic addition to a potato salad, I like to use Dijon mustard for this recipe. It adds a nice, balanced flavor that gives me more of a steakhouse vibe.
- Seasonings – Onion powder, garlic powder, paprika, dried oregano, salt, and pepper. Feel free to add or omit any seasonings to taste.
- Cheese – You cannot have a loaded potato without cheese! It’s important to use a firm cheese like cheddar or Colby Jack, so that it maintains its texture. You can buy pre-shredded or shred your own.
- Bacon – You can use bacon bits, or fry up a few slices of bacon and crumble them yourself. Make sure the bacon is fully drained and cooled if you opt to fry it yourself.
- Green onions – I love adding green onions to my baked potatoes, so I add them to this potato salad. They add a bit of freshness and a nice crunch.
How to make loaded baked potato salad
1. Boil the potatoes
To speed up the boiling time, I like to chop the potatoes into small pieces (about 2” thick). Another option is to buy smaller gold potatoes (similar to the ones in the photographs). Then, you can skip the knife work altogether and get your potatoes into the pot.
You could opt to leave larger potatoes whole, but I have not found a benefit to that method – it just seems to take a bit longer to get them fully tender.
One of the biggest debates about potato salad recipes is whether or not to leave the skin on.
I personally like to leave the skin on because I find that it adds texture to the dish. If you’re not a fan, you can peel the potatoes before boiling them or remove the skins after the potatoes are boiled. Once they’re tender, the skin should pull right off with very little effort (and maybe on its own with no effort at all).
After about 20 minutes, your potatoes should be perfectly fork-tender. Strain them, lay them out on a plate, and place them in the fridge for 30 minutes or so. This will allow them to cool down a bit before you add the creamy dressing, and prevent the mayonnaise and cheese from cooking when added to the salad.
Pro tip: Make sure the potatoes are fully cooled before you add the cheese so that it doesn’t melt.
2. Prep the dressing
While your potatoes are cooking, combine mayonnaise, sour cream, Dijon mustard, and seasonings, then give it a good whisk until it’s well combined.
You can also make the dressing ahead of time and store it in the fridge for up to two weeks if you are planning ahead. It keeps well and saves you a step on those days that you are cooking for a bigger crowd.
Pour your dressing on top of your cooled potatoes and give it all a gentle mix.
3. “Load” your salad
The final step is what makes this a “loaded” potato salad, and it’s also where you can get creative!
I like to keep it simple with a combination of shredded cheese, crumbled bacon, and chopped green onions, but if you want something else on your potatoes, then go for it!
Have fun with your loaded potato salad
- Blue cheese, Pepperjack, or smoked Gouda.
- Diced up white or red onion, bell peppers, pickled jalapeños, or celery.
- Boiled eggs
- A pinch of smoked chipotle powder.
- Parsley, dill, chives, or cilantro.
- Crispy panchetta or smoked sausage
- Swap the sour cream for yogurt for a more waist-friendly dressing.
- Apple cider vinegar or lemon juice – a splash in the dressing sharpens flavors.
Once your potato salad is prepared, it’s best to store it in the fridge for at least two hours to allow the flavors to combine. Remove it from the fridge at least 30 minutes before serving, as it is nice at room temperature.
It can be kept covered in the fridge for up to four days.
This loaded potato salad brings everything you love about a baked potato to the BBQ table. It’s cool, creamy, rich, and tangy, with just enough bite from the onion to cut through the fat. Perfect alongside smoked brisket, ribs, or pulled pork, it’s the kind of make-ahead side that always disappears first.
If this is one of the best potato salads you’ve had, let us know in the comments below. Remember to leave a five-star rating so others can find this recipe and enjoy it too.
What to serve loaded potato salad alongside
Loaded Potato Salad
Ingredients
- 1 lb Yukon gold potatoes - washed
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tbsp Dijon mustard
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- ½ tbsp Kosher salt
- ½ tbsp paprika
- ½ tbsp course black pepper
- ½ cup cheddar cheese - shredded
- ¼ cup cooked crumbled bacon - or bacon bits
- ¼ cup green onions - chopped
Instructions
- Start by washing your potatoes and then chop them into pieces about 2” thick pieces if they are large.
- Bring a pot of water to a boil and add the potatoes.
- Let them cook for 20 minutes, or until they are fork-tender.
- Strain the potatoes and transfer them to a plate. Place them in the fridge for 30 minutes to allow the potatoes to cool.
- While your potatoes are cooling, make your dressing. In a medium mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, oregano, garlic powder, paprika, salt, and pepper.
- Once your potatoes are cool, remove them from the fridge and transfer them to a large mixing bowl.
- Add the dressing and give it a gentle mix until the potatoes are well-coated.
- Add the shredded cheese, crumbled bacon, and green onions and give it another mix until all of the ingredients are well-incorporated.
- Cover and store in the fridge for a minimum of two hours (or up to four days).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Breanna Stark is a Texas-based competitive pitmaster and barbecue educator. She grew up cooking over charcoal and open flames while camping with her father, sparking a lifelong love of barbecue. Since 2014, she has competed in over 100 IBCA, KCBS, and CBA events, earning recognition for her award-winning chicken and Texas-style barbecue.
Passionate about recipe testing and development to create approachable dishes that help backyard cooks level up their barbecue skills. Breanna shares her expertise with over three million followers on social media.