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Loaded Potato Salad

Total Time

Prep: 30 min. + chilling


8 servings

Get a load of this loaded potato salad with sour cream, bacon, shredded cheddar, green onions and more. The ingredients come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, Nova Scotia
Loaded Potato Salad Recipe photo by Taste of Home


  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
  3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
  4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Loaded Potato Salad Tips

How else can you cook the bacon for Loaded Potato Salad?

Aside from cooking bacon in a skillet, you can make bacon in the oven, which is our preferred method. Just save 3 tablespoons of drippings to add to the potatoes.

How can you make Loaded Potato Salad your own?

You can make this recipe your own by playing with the ingredients. Skip the Caesar and just use ranch dressing, or reduce the mayo and up the sour cream. Use a grainy mustard instead of Dijon. For a little zip, stir in diced dill pickles. Add some zing with chopped radishes. And don’t forget the hard-boiled eggs!

What can you serve with Loaded Potato Salad?

You can serve Loaded Potato Salad with so many things! Our favorite pairings include classic hamburgers, roasted chicken and grilled sausages. Then round out the meal with some baked beans.

Julie Schnittka, Taste of Home Senior Editor

Nutrition Facts

3/4 cup: 365 calories, 28g fat (7g saturated fat), 24mg cholesterol, 497mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 7g protein.

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