Loaded Potato Salad is a fun twist on the traditional potato salad. This potato salad has sour cream, bacon, cheese, and chives. It is like a loaded baked potato in a summer potato salad.
I loved a loaded baked potato, but I’m not a huge fan of traditional potato salad, so I figured why not put a fun spin on potato salad with ingredients I love with potatoes!
Making Loaded Potato Salad
First step in making potato salad is always boiling the potatoes.
I used small, red potatoes for the salad. I gave them a good scrub, then cut them into quarters. I placed them into a large pot, then filled the pot with water until it was just covering the tops of the potatoes.
While the potatoes are coming to a boil over medium heat, I fry up 6-8 slices of bacon until they are crispy. Place the crispy bacon a paper-towel-lined plate to allow the grease to drain.
You want the potatoes to be just slightly tender. I like to use a pairing knife and once it slides into the center of a potato chunk they are ready to remove from the heat. I strain the potatoes immediately and cool them with cold running water to stop the cooking process.
Once cool, I add the sour cream to the potatoes.
And I add some mayo.
Mix together until the potatoes are well coated.
Then it’s time for the cheese! I used medium cheddar, but you could use whatever you like.
Crispy bacon chopped up gets tossed in.
The final ingredient to add is the chopped chives, then it’s all tossed together. I like to keep it refrigerated for at least 2-3 hours prior to serving, but you can easily make it the day before.
Loaded Potato Salad
- 3 lbs red potatoes cleaned, cut each potato into 4 pieces
- 1 tbsp salt
- 1 cup sour cream
- ⅓ cup mayonnaise
- 8 ounces cheddar cheese grated
- 8 slices bacon fried until crispy
- 2 tbsp chopped chives
- Scrub your red potatoes, then cut each potato into 4 pieces. If the red potatoes are larger, cut them into 6 pieces.
- Place the cut potatoes into a large pot. Fill with water until it's just covering the potatoes. Add salt and place on stovetop over medium heat.
- Gently boil potatoes until they are just tender. I like to use a pairing knife to check. If you can easily slide the knife into the center, you're potatoes are done.
- Immediately remove the potatoes and strain them. Then run cold water over the potatoes to stop the cooking process. Run the cold water over the potatoes until they cool.
- Once the potatoes are cool, add the sour cream.
- Then add the mayo. Mix until the potatoes are coated well.
- Add the shredded cheddar cheese.
- Add the chopped crispy bacon.
- Add the chopped chives, then mix until combined.
- Cover and refrigerate for a couple hours up to a day before serving.