Description
This Loaded Potato Salad is everything you love about a loaded baked potato—creamy, cheesy, smoky, and full of bold flavor—all tossed into one irresistible side dish. It’s packed with tender potatoes, melted cheddar, crispy beef bacon or seasoned ground beef, tangy sour cream dressing, and fresh green onions. Perfect for BBQs, picnics, or family dinners, this dish is the ultimate crowd-pleasing upgrade to traditional potato salad.
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Ingredients
For the Potato Salad:
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3 lbs baby red or Yukon gold potatoes, cut into bite-sized pieces
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1 cup cooked and crumbled beef bacon or seasoned ground beef
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1 cup shredded sharp cheddar cheese
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¾ cup sour cream
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½ cup mayonnaise
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1 tbsp Dijon mustard
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp smoked paprika
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Salt and black pepper to taste
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½ cup chopped green onions
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¼ cup fresh chopped parsley (optional)
Instructions
Step 1: Cook the Potatoes
Add chopped potatoes to a large pot and cover with cold water.
Season water with salt and bring to a boil.
Cook for 10–15 minutes, or until potatoes are fork-tender.
Drain and allow to cool for 10–15 minutes.
Step 2: Cook the Beef or Bacon
While the potatoes cook, prepare the beef bacon or ground beef.
In a skillet over medium heat, cook until browned and crisp.
Drain excess grease and set aside to cool.
Step 3: Mix the Dressing
In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
Taste and adjust seasoning to your liking.
Step 4: Assemble the Salad
Add the slightly cooled potatoes to the dressing bowl and gently mix to coat.
Stir in crumbled beef, shredded cheddar, and green onions.
Fold gently to avoid breaking the potatoes too much.
Step 5: Garnish and Chill
Transfer the potato salad to a serving bowl.
Top with a sprinkle of extra cheese, beef crumbles, green onions, and parsley.
Chill for at least 30 minutes before serving, or serve slightly warm if preferred.
Notes
Use Waxy Potatoes – Red or Yukon gold potatoes hold their shape and have a creamy texture.
Mix While Warm – Warm potatoes absorb the dressing better and become more flavorful.
Add a Kick – Mix in chopped jalapeños or a dash of hot sauce if you like heat.
Don’t Skip the Chill – If serving cold, let it chill for at least 30 minutes to let flavors develop.
Balance the Cream – Adjust sour cream and mayo to your desired creaminess.