Creamy Loaded Potato Salad

This loaded steakhouse potato salad elevates the classic side dish with all the indulgent toppings you'd expect at a high-end restaurant. Tender red potatoes get tossed in a creamy Dijon dressing, then loaded with crispy bacon, sharp cheddar cheese, tangy dill pickles, and fresh herbs. It's comfort food at its finest - rich, satisfying, and absolutely perfect for any gathering where you want to impress.

I created this recipe when I was tired of bringing boring potato salad to summer barbecues and wanted something that would actually get people excited. The inspiration came from loaded baked potatoes at steakhouses - all those incredible toppings that make a simple potato irresistible. The first time I brought this to a cookout, people kept coming back for more and asking for the recipe. Now it's my signature dish that friends specifically request for their gatherings.

Essential Ingredients and Selection Tips

• Red potatoes: Choose firm, similar-sized potatoes for even cooking; the waxy texture holds up better than russets
• Quality mayonnaise: Use full-fat for the best flavor and texture; brands like Hellmann's or Duke's work excellently
• Thick-cut bacon: Cook it until crispy but not burnt; the fat adds flavor while crispy texture provides contrast
• Sharp cheddar cheese: Freshly shredded tastes much better than pre-shredded and doesn't have anti-caking agents
• Dill pickles: Choose good-quality pickles with real crunch; avoid soft or overly sweet varieties
• Fresh herbs: Parsley and chives add brightness and color; dried herbs won't provide the same fresh flavor

Detailed Step-by-Step Instructions

Cook potatoes to perfect texture:

Scrub 2 pounds red potatoes and cut into 1-inch cubes, leaving skin on for texture and nutrition. Place in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt to the water, bring to a boil over medium-high heat, then cook for 10-15 minutes until fork-tender but not mushy.

Cool potatoes properly:

Drain the potatoes in a colander and let them cool to room temperature, about 30 minutes. Don't rinse with cold water as this can make them waterlogged. Proper cooling prevents the potatoes from breaking down when mixed with the dressing.

Create the creamy base:

In a large mixing bowl, whisk together 3/4 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar until smooth and well combined. The vinegar adds brightness and helps cut through the richness of the dairy.

Prepare all mix-ins:

Cook 5 strips of bacon until crispy, then crumble into bite-sized pieces. Finely dice 1/4 cup red onion, chop 1/3 cup dill pickles, and measure out 1/2 cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley. Having everything ready makes assembly quick and easy.

Combine with gentle technique:

Add the cooled potatoes to the dressing and fold gently with a large spoon to coat without breaking up the potato pieces. Add the bacon, onion, pickles, cheese, and parsley, folding gently until everything is evenly distributed.

Season to perfection:

Taste and season with salt and pepper as needed, keeping in mind that the bacon, cheese, and pickles already add saltiness. The seasoning should enhance all the flavors without overpowering any single element.

Chill for optimal flavor development:

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, but preferably 4-6 hours or overnight. This allows the flavors to meld together and the potatoes to absorb the dressing fully.

Final touches before serving:

Before serving, give the salad a gentle stir and check the consistency. If it seems dry, add a tablespoon of mayonnaise or sour cream. Garnish with chopped fresh chives or green onions for color and extra flavor.

Pin it

The magic of this potato salad lies in how it captures all the flavors of a loaded baked potato in a more portable, shareable format. Every bite delivers that perfect combination of creamy potatoes, smoky bacon, sharp cheese, and tangy pickles that makes it absolutely irresistible. I love watching people's faces when they taste it for the first time - they always light up because it's so much more exciting than regular potato salad.

Understanding Potato Varieties and Cooking

Red potatoes are ideal for potato salad because they're waxy rather than starchy, meaning they hold their shape when cooked and don't become mealy. Their thin skins add texture and nutrition while their firm flesh absorbs flavors without falling apart. Starting them in cold water ensures even cooking throughout.

Dressing Balance and Flavor Development

The combination of mayonnaise and sour cream creates the perfect creamy base - mayo provides richness while sour cream adds tang. The Dijon mustard contributes sharpness and helps emulsify the dressing, while apple cider vinegar brightens everything and prevents the salad from tasting flat or heavy.

Texture Contrast and Component Integration

This salad succeeds because of its variety of textures - creamy potatoes and dressing, crispy bacon, sharp cheese, crunchy pickles, and fresh herbs. Each component maintains its distinct character while contributing to the overall harmony of flavors and mouthfeel.

Make-Ahead Benefits and Storage

Potato salad actually improves with time as the potatoes absorb the dressing and all the flavors meld together. However, the dairy-based dressing means it must be kept refrigerated and consumed within 3-4 days for food safety. The flavors are best after overnight chilling.

Temperature and Food Safety Considerations

Since this salad contains mayonnaise and dairy products, proper temperature control is essential. It should be kept refrigerated until serving and shouldn't sit at room temperature for more than 2 hours. For outdoor events, keep it in a cooler with ice packs.

This potato salad has become my secret weapon for potluck dinners and summer gatherings because it's guaranteed to be the dish that disappears first. The loaded concept makes it feel indulgent and special while still being a classic comfort food that appeals to everyone. It's proof that sometimes taking a familiar dish and making it extra is exactly what people are craving.

Frequently Asked Questions

→ Can I make this potato salad ahead of time?

Yes, but it's best served within 4 hours of making it. The potatoes will absorb the dressing if left too long.

→ Should I peel the red potatoes?

You can leave the skins on or peel them off - both ways work great. The skins add extra texture and nutrients.

→ What type of cheese works best?

Sharp cheddar gives the best flavor, but mild or medium cheddar also work well. Use freshly shredded for best results.

→ How do I keep the potato salad creamy?

Don't refrigerate longer than 4 hours. If it gets dry, just add a little more mayonnaise before serving.

→ Can I substitute the bacon?

Yes, you can use turkey bacon, ham bits, or leave it out completely for a vegetarian version.

→ How long do I cook the potatoes?

Boil for 10-15 minutes until fork tender. Don't overcook or they'll get mushy in the salad.