Loaded Potato Salad is the ultimate comfort food, combining creamy textures and bold flavors into one irresistible dish. This recipe brings together tender potatoes, savory toppings, and a rich dressing to create a side dish that’s perfect for BBQs, picnics, potlucks, or family dinners. With its easy preparation and make-ahead convenience, this potato salad is sure to become a staple in your recipe collection.
Why You’ll Love This Recipe
- Rich and Creamy Flavor Profile: The combination of sour cream, mayonnaise, and seasonings creates a luscious dressing that coats every bite.
- Customizable Ingredients: From adding jalapeños for heat to swapping ingredients for dietary preferences, this recipe is versatile.
- Perfect for Gatherings: Whether you’re hosting a casual get-together or contributing to a potluck, this dish is always a crowd-pleaser.
- Make-Ahead Friendly: Prepare it ahead of time, chill, and let the flavors meld for an even tastier experience.
- Easy Preparation: Simple steps and minimal prep make this recipe accessible for cooks of all skill levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Russet or Yukon Gold)
- Shredded cheese (cheddar works best)
- Green onions (chopped)
- Sour cream
- Mayonnaise
- Dijon mustard
- Apple cider vinegar (or lemon juice)
- Garlic powder
- Onion powder
- Salt and black pepper
This recipe uses wholesome, pantry-friendly ingredients that are easy to find at any grocery store. For those looking to experiment, there are plenty of variations to suit different tastes and dietary needs.
Step-by-Step Instructions
1. Cook the Potatoes
Start by peeling and cutting 2 pounds of potatoes into uniform 1-inch cubes. Uniformity ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked. Place the cubed potatoes in a large pot, cover them with cold, salted water, and bring to a boil over medium-high heat. Boil for 15-20 minutes, or until they are fork-tender. Be careful not to overcook—overly soft potatoes can break apart during mixing. Once done, drain the potatoes and allow them to cool slightly before proceeding.
2. Prepare the Dressing
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together ½ cup each of sour cream and mayonnaise. Add 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar (or lemon juice), ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and a pinch of salt and black pepper. Whisk until smooth and well combined. Adjust the seasoning to taste if needed.
3. Assemble the Salad
Once the potatoes have cooled slightly, gently fold them into the prepared dressing. Take care not to mash the potatoes as you mix. Next, add 1 cup of shredded cheddar cheese and ½ cup of chopped green onions. Stir gently to distribute the ingredients evenly without breaking the potatoes further. For added texture, consider tossing in diced celery or red bell peppers.
4. Chill and Serve
Cover the salad and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and enhances the overall taste. When ready to serve, give the salad a final stir to redistribute the dressing and toppings. Garnish with additional green onions or fresh herbs for a pop of color.
Servings and Timing
- Servings: 6-8 people
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 1 hour
- Total Time: Approximately 1 hour 35 minutes
This timing makes it ideal for preparing ahead of time, especially for busy weeknights or gatherings where you need to focus on other dishes.
Variations to Try
Looking to switch things up? Here are some ideas to customize your Loaded Potato Salad:
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the dressing for a fiery twist.
- Healthier Option: Substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- Extra Protein: Mix in chopped hard-boiled eggs for a heartier version.
- Vegan Adaptation: Use plant-based mayonnaise and skip the cheese for a dairy-free alternative.
- Herbaceous Flavor: Stir in fresh dill, parsley, or chives for a burst of freshness.
Storage Tips
Proper storage ensures your Loaded Potato Salad stays fresh and delicious. Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing, as the mayonnaise-based dressing does not freeze well. Always serve chilled, but keep in mind that the salad should not sit at room temperature for more than 2 hours to ensure food safety.
Frequently Asked Questions (FAQs)
Q: Can I use red potatoes instead of Russets or Yukon Golds?
A: Absolutely! Red potatoes hold their shape well and provide a firmer texture, making them a great choice for potato salad.
Q: How do I prevent the potatoes from getting mushy?
A: Boil the potatoes just until fork-tender and avoid overmixing when assembling the salad.
Q: Can I make this ahead of time?
A: Yes! In fact, chilling the salad for a few hours improves the flavor as the ingredients have time to meld together.
Q: What’s the best type of cheese to use?
A: Sharp cheddar offers the most robust flavor, but Colby Jack or Pepper Jack are excellent alternatives.
Q: Can I omit mayonnaise entirely?
A: Yes! Replace it with sour cream or Greek yogurt for a lighter option.
Q: What pairs well with Loaded Potato Salad?
A: This dish complements grilled meats, burgers, sandwiches, and BBQ chicken beautifully.
Q: Is there a way to make it dairy-free?
A: Use dairy-free sour cream and skip the cheese for a completely dairy-free version.
Q: Can I add ranch seasoning?
A: Definitely! A sprinkle of ranch seasoning adds a flavorful boost to the dressing.
Q: How long can I leave potato salad out?
A: For food safety, do not leave it unrefrigerated for more than 2 hours.
Conclusion
Loaded Potato Salad is a timeless classic with a modern twist. Its creamy dressing, hearty ingredients, and customizable options make it a versatile dish suitable for any occasion. Whether you’re serving it at a summer BBQ or enjoying it as a comforting side at home, this recipe delivers big on flavor and satisfaction.
Try making this Loaded Potato Salad today, and watch it quickly become a favorite among friends and family. Don’t forget to share your creations and tag us—we’d love to see how you’ve personalized this delicious dish!
Recipe Card
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled & cubed
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or lemon juice)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
Instructions
- Peel and cube potatoes; boil until fork-tender. Drain and cool slightly.
- Whisk together sour cream, mayo, mustard, vinegar, garlic powder, onion powder, salt, and pepper.
- Gently combine potatoes, cheese, and green onions with the dressing.
- Refrigerate for at least 1 hour before serving.
Enjoy!
Loaded Potato Salad
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled & cubed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar (or lemon juice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper, to taste
Instructions
- Peel and cut the potatoes into uniform 1-inch cubes. Place them in a large pot, cover with cold, salted water, and bring to a boil over medium-high heat.
- Boil the potatoes for 15-20 minutes, or until fork-tender. Drain and let cool slightly.
- In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper to prepare the dressing.
- Add the slightly cooled potatoes to the dressing and gently toss to coat without breaking the potatoes.
- Fold in the shredded cheddar cheese and chopped green onions. For extra crunch, consider adding diced celery or red bell peppers.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a final stir and garnish with additional green onions if desired. Serve chilled and enjoy!