Ultimate Loaded Potato Salad Recipe Best for Summer BBQs

Posted on July 30, 2025

When it comes to summer BBQs, potlucks, or family gatherings, one dish always steals the show: Ultimate Loaded Potato Salad. This recipe is not your average potato salad—it’s a creamy, crunchy masterpiece that combines all the best flavors and textures in one bite. Think tender potatoes, crispy bacon, sharp cheddar cheese, fresh herbs, and a tangy dressing that ties everything together. It’s the kind of dish that disappears fast, so you might want to make extra!

I’ve made this recipe countless times for everything from backyard cookouts to holiday dinners, and it’s always a hit. Whether you’re new to potato salad or looking to upgrade a classic, this version is packed with tips, tricks, and variations to help you make it your own.

The Story Behind the Ultimate Loaded Potato Salad

Potato salad has a history as rich as its flavors. Originating in Europe, it made its way to America in the 19th century, where it became a staple of summer picnics and BBQs. But what makes this loaded version special? It’s inspired by the flavors of a loaded baked potato—cheese, bacon, sour cream, chives, and a touch of seasoning.

I first came across the idea of a loaded potato salad at a potluck years ago. A friend brought a version loaded with all the toppings you’d find on a baked potato, and the combination of flavors blew my mind. I knew I had to recreate it at home, tweaking it over time to achieve just the right balance of creaminess, crunch, and tanginess.

For me, this dish shines brightest in the summer. It pairs perfectly with grilled meats, refreshing drinks, and the joy of eating outdoors. Plus, it’s endlessly customizable depending on what you have on hand or what’s in season. That’s the beauty of this recipe—it’s comforting and familiar, yet versatile enough to keep things exciting.

Ingredients for the Ultimate Loaded Potato Salad

Let’s break down the ingredients that make this potato salad truly unforgettable. Each one plays a specific role in creating the perfect balance of flavors and textures.

Potatoes: I recommend Yukon Gold or red potatoes for their creamy texture and buttery flavor. Leave the skins on for added texture, or peel them if you prefer. Avoid starchy varieties like Russets, which can fall apart during cooking.
Bacon: Crispy, smoky bacon adds a savory crunch. Cook it until it’s just shy of overdone, so it stays crisp after mixing.
Cheddar Cheese: Use sharp cheddar for a bold flavor. Shred it yourself if possible—the pre-shredded kind doesn’t melt as nicely.
Green Onions: These provide a fresh, mild onion flavor. You can substitute chives or even finely diced red onion for a stronger taste.
Sour Cream: This is the base of the dressing, giving it tang and creaminess. You can swap it for Greek yogurt for a lighter version.
Mayonnaise: Adds richness and helps bind the salad together. For a healthier twist, try using half mayo and half Greek yogurt.
Mustard: A hint of Dijon mustard adds tang and depth. If you like a little heat, try spicy brown mustard.
Seasonings: Salt, pepper, and a pinch of paprika bring everything together. Smoked paprika works particularly well for a subtle smoky flavor.

All of these ingredients are easy to find at your local grocery store. For the best results, use fresh, high-quality ingredients, especially for the produce and dairy. If you’re in a pinch, substitutions are always an option, and I’ll share some ideas below!

Equipment Needed

Making this potato salad doesn’t require any fancy tools, but having the right equipment can make the process smoother:

Large Pot: For boiling the potatoes evenly.
Colander: To drain the potatoes without breaking them.
Mixing Bowls: Use one large bowl for combining the salad and smaller ones for prepping ingredients.
Knife and Cutting Board: For chopping potatoes, bacon, and green onions.
Spatula or Wooden Spoon: To gently fold the ingredients together without mashing the potatoes.

If you don’t have a colander, a slotted spoon works well for scooping out the potatoes. And if you’re short on mixing bowls, you can reuse the pot after the potatoes have cooled.

Preparation Method

Boil the Potatoes: Wash 2 pounds (900g) of Yukon Gold or red potatoes and cut them into bite-sized pieces. Add them to a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until fork-tender. Drain and let them cool.
Cook the Bacon: While the potatoes cool, fry 6 slices of bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.
Prepare the Dressing: In a large mixing bowl, whisk together 1/2 cup (120ml) sour cream, 1/4 cup (60ml) mayonnaise, 1 tablespoon (15ml) Dijon mustard, 1/2 teaspoon paprika, and salt and pepper to taste.
Combine Ingredients: Add the cooled potatoes to the dressing. Gently mix to coat, then fold in the bacon, 1 cup (100g) shredded cheddar cheese, and 3 chopped green onions.
Chill: Cover the salad and refrigerate for at least 1 hour to let the flavors develop. Before serving, taste and adjust seasoning as needed.

Note: Be careful not to overcook the potatoes—they should hold their shape when mixed. If the salad looks dry after chilling, add a spoonful of sour cream or mayo to loosen it up.

Cooking Tips & Techniques

Here are some tips to ensure your potato salad turns out perfectly every time:

Cut Evenly: Make sure your potato pieces are all roughly the same size for even cooking.
Season the Water: Adding salt to the boiling water infuses the potatoes with flavor from the start.
Cool Completely: Let the potatoes cool before mixing to avoid a mushy texture.
Customize the Dressing: Start with the recipe as written, then adjust the tanginess or creaminess to your liking.
Make Ahead: This salad tastes even better the next day, so feel free to prepare it in advance.

Variations & Adaptations

This recipe is so versatile! Here are a few ways to switch things up:

Vegetarian: Skip the bacon and add roasted vegetables like bell peppers or zucchini for a plant-based twist.
Low-Carb: Substitute the potatoes with steamed cauliflower for a keto-friendly version.
Spicy: Add diced jalapeños or a splash of hot sauce to the dressing for a kick.
Seasonal: Use fresh herbs like parsley or dill for a summery flavor boost.
Cheese Lover’s Dream: Swap cheddar for blue cheese or pepper jack for a different flavor profile.

Feel free to experiment and make this salad your own. That’s the fun of cooking!

Serving & Storage Suggestions

Serve this potato salad chilled, garnished with extra green onions or a sprinkle of paprika for color. It pairs beautifully with grilled chicken, burgers, or ribs, and a cold drink like lemonade or iced tea.

To store, cover tightly and refrigerate for up to 3 days. If you’re making it ahead, give it a quick stir before serving to redistribute the dressing. Unfortunately, this salad doesn’t freeze well, but it’s so tasty you likely won’t have leftovers!

Nutritional Information & Benefits

This recipe serves 6 and provides approximately:

Calories: 350 per serving
Protein: 12g
Carbs: 25g
Fat: 22g

Potatoes are a good source of potassium and vitamin C, while the bacon and cheese add protein and flavor. For a lighter version, use Greek yogurt in place of sour cream and mayo, and opt for turkey bacon.

Conclusion

If you’re looking for a side dish that will wow your friends and family, this Ultimate Loaded Potato Salad is it. It’s creamy, crunchy, and packed with bold flavors—perfect for summer BBQs or any gathering.

I love this recipe because it’s easy to make, endlessly adaptable, and always gets rave reviews. Give it a try, and don’t be afraid to put your own spin on it. Let me know in the comments how it turned out, or share your favorite variation!

Happy cooking!

FAQs

Can I make this potato salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge, as the flavors have time to meld.

What’s the best type of potato for this recipe?

Yukon Gold or red potatoes are ideal because they hold their shape and have a creamy texture.

Can I use store-bought bacon bits?

You can, but freshly cooked bacon has a much better flavor and texture.

How do I lighten up the dressing?

Swap half the mayo and sour cream for Greek yogurt to cut calories and add protein.

What other mix-ins can I add?

Try diced pickles, roasted garlic, or even a handful of chopped nuts for extra crunch!