Loaded Potato Salad Recipe
This loaded potato salad recipe (also called steak house potato salad) is packed full of flavor and will surely be a hit at your next summer cookout or get-together! This easy recipe calls for just 8 ingredients and can be made in less than 30 minutes. It’s creamy, flavorful and puts a fun new spin on traditional potato salad!
No summer cookout, potluck, or party would be complete without at least one good potato salad, and I think it’s safe to say we all eat our fair share during the warmer months of the year.
From classic potato salad, to warm German potato salad, to light and mayo-free fresh potato salad, like Greek potato salad and French potato salad.
Potato salad is a staple side dish during the summer and I would always recommend you have a few good tried and true recipes on hand!
Over the years I’ve made my fair share of potato salad recipes, but of all the recipes I’ve tried I think this might just be my favorite potato salad recipe of all time!
I love regular potato salad, don’t get me wrong, and it’s hard to beat grandma’s potato salad, but there is just something about this flavorful, creamy potato salad, that manages to hit the spot in a way nothing else does.
Inspired by loaded baked potatoes and crispy potato skins, this cold potato salad version is just as flavorful, and rich, and sure to be just as big of a hit!
It’s perfect for game day, your next BBQ, or any family gathering. And it’s the perfect side dish for chicken, hamburgers, hot dogs, pork chops, and more!
Loaded Potato Salad
Ingredients
- red potatoes, you can also use russet potatoes or Yukon gold potatoes. But I like red potatoes best for this recipe!
- real mayo, don’t use salad dressing or Miracle Whip for this recipe as it will make the salad too sweet
- sour cream
- sharp cheddar cheese, shredded
- bacon, cooked until crispy and crumbled. I love using smoked bacon for this recipe, but you can use any kind you like!
- fresh green onions, sliced. You can also use fresh chives
- sea salt, and freshly ground black pepper
How to Make Loaded Potato Salad
Wash your potatoes and place them in a large pot. (you can peel the potatoes if you like but I prefer to leave them on for this recipe.) Fill the pot with water, so the potatoes are completely covered, then bring them to a boil over medium heat.
Boil the potatoes until they are fork tender, about 20 minutes. Drain the potatoes over a large colander over the sink, and run cold water over them just until they are cool enough to handle.
Now you can allow the potatoes to cool to room temperature, or you can prep the potato salad immediately. Or you can even make the potatoes the day before, and place them in the fridge until you are ready to prep your potato salad. I don’t mind using warm potatoes as I always chill my potato salad before serving it!
In a large bowl combine the mayo, sour cream, shredded cheese, sliced green onions, and salt and pepper. Stir to combine.
Cut the cooled potatoes into cubes, roughly 1/2 inch in size. Add the cut potatoes to the mayo mixture and toss to combine, toss until all the potatoes are completely coated in the mayo. Be sure to mix gently to avoid crushing the potato pieces.
Taste and adjust the seasoning if needed. Cover the potato salad with plastic wrap or transfer it to an airtight container, and place it in the fridge. Allow the potato salad to chill for 2-4 hours or until you are ready to serve it.
Enjoy!
Recipe Notes
Loaded Potato Salad can be stored tightly covered with plastic wrap or in an airtight container in the fridge for up to 5 days!
This potato salad is also a great make-ahead recipe, you can easily prep it the night before, or up to the day 2 days before you plan on serving it!
Feel free to add any of your favorite baked potato toppings to this recipe. Red onions, fresh herbs, and any of your favorite cheeses will all taste great!
Be sure to check out these great potato salad recipes too!
Potato Salad with hard-boiled eggs (Grandma’s potato salad recipe)
Loaded Potato Salad
Ingredients
- 5 lbs red potatoes you can also use russet potatoes or Yukon gold potatoes. But I like red potatoes best for this recipe!
- 1 cup real mayo don't use salad dressing or Miracle Whip for this recipe as it will make the salad too sweet
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 lb bacon cooked until crispy and crumbled.
- 4-5 green onions sliced
- sea salt and freshly ground black pepper to taste
Instructions
- Wash your potatoes and place them in a large pot. (you can peel the potatoes if you like but I prefer to leave them on for this recipe.) Fill the pot with water, so the potatoes are completely covered, then bring them to a boil over medium heat.
- Boil the potatoes until they are fork-tender, about 20 minutes. Drain the potatoes over a large colander over the sink, and run cold water over them just until they are cool enough to handle.
- Now you can allow the potatoes to cool to room temperature, or you can prep the potato salad immediately. Or you can even make the potatoes the day before, and place them in the fridge until you are ready to prep your potato salad. I don't mind using warm potatoes as I always chill my potato salad before serving it!
- In a large bowl combine the mayo, sour cream, shredded cheese, sliced green onions, and salt and pepper. Stir to combine.
- Cut the cooled potatoes into cubes, roughly 1/2 inch in size. Add the cut potatoes to the mayo mixture and toss to combine, toss until all the potatoes are completely coated in the mayo. Be sure to mix gently to avoid crushing the potato pieces.
- Taste and adjust the seasoning if needed. Cover the potato salad with plastic wrap or transfer it to an airtight container, and place it in the fridge. Allow the potato salad to chill for 2-4 hours or until you are ready to serve it.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
