Ultimate Loaded Potato Salad Recipe Elevate Your BBQ Feast

When I think of summer barbecues, family gatherings, and the unbeatable joy of digging into a big ol’ bowl of comfort food, loaded potato salad always comes to mind. Just the aroma of warm, buttery potatoes mingling with crispy bacon and zesty green onions fills me with nostalgia. Growing up, my grandmother would whip up her famous potato salad for every family picnic, and every bite transported me back to those sunny afternoons spent laughing and playing in the backyard.

Loaded Potato Salad is not just your ordinary side dish; it’s a celebration of flavors and memories, perfect for any occasion. Whether you’re hosting a casual get-together or simply craving a dish that feels like a hug in a bowl, this recipe will warm your heart and fill your belly. So grab your favorite mixing bowl, and let’s make something delicious together!

Why You’ll Love This Recipe

• Easy to whip up for a weeknight dinner or weekend gathering.
• Budget-friendly with ingredients you probably already have on hand.
• Comforting flavors that remind you of childhood.
• Customizable with your favorite toppings.
• Perfect served cold or at room temperature—ideal for picnics!

Ingredients

Let’s gather our ingredients! You’ll need:

• 2 pounds of Yukon Gold potatoes, scrubbed and cut into bite-sized pieces
• 1 cup of sour cream (feel free to use Greek yogurt for a healthier twist!)
• ½ cup of mayonnaise
• 1 tablespoon of Dijon mustard (adds a lovely tang!)
• 4 slices of crispy bacon, crumbled (you can substitute with turkey bacon if you prefer)
• 1 cup of shredded sharp cheddar cheese
• ¼ cup of chopped fresh chives or green onions
• Salt and pepper to taste
• Optional: a dash of smoked paprika or cayenne for a bit of heat

Step-by-Step Instructions

Now that we have our ingredients, let’s get cooking!

1. Boil the Potatoes: In a large pot, fill it with water and add a generous pinch of salt. Bring it to a boil and add the chopped potatoes. Cook them until they are tender but still hold their shape, about 10-15 minutes. You don’t want mushy potatoes—let the texture shine!
2. Drain and Cool: Once your potatoes are cooked, drain them in a colander and let them cool for about 15 minutes. This step is important; you don’t want the heat to wilt your fresh veggies and herbs!
3. Mix the Dressing: While the potatoes are cooling, grab a medium bowl and combine sour cream, mayonnaise, and Dijon mustard. This creamy mixture is where the magic happens, so whisk it well until it’s smooth and silky.
4. Add Flavor Pop: Stir in crumbled bacon, shredded cheddar cheese, and chopped chives or green onions. Don’t forget to season with salt and pepper to your liking. Give it a taste—if you’re feeling adventurous, sprinkle in that smoky paprika or cayenne for a little kick!
5. Combine It All: Fold the cooled potatoes into the dressing mixture gently. Be careful not to overmix. You want to maintain those beautiful chunks of potato for a delightful texture in every bite.
6. Chill Out: Cover the bowl with plastic wrap and pop it in the fridge for at least 1 hour. This lets all those fabulous flavors meld together—trust me, it’s worth the wait!

Pro Tips & Variations

Let’s get creative! Here are some fun twists you can try:

• Herb Infusion: Try adding fresh dill or parsley for a pop of color and flavor.
• Spicy Kick: Swap the regular mustard for spicy brown mustard or even jalapeños if you love heat.
• Vegan Version: Use plant-based sour cream and mayonnaise—cabbage slaw can also make a great crunchy addition!
• Unique Cheeses: Swap the cheddar for crumbled feta or pepper jack for a twist on the classic.

Serving Suggestions

This Loaded Potato Salad is fantastic on its own, but it pairs beautifully with almost anything! Here are a few of my favorite ways to serve it:

• At your next barbecue, enjoy it alongside grilled burgers or hot dogs.
• Serve it with a fresh green salad and crusty bread for a light summer meal.
• Pack it for a picnic with some refreshing lemonade—or even better, a chilled white wine.

Storage Tips

Got leftovers? No worries! Here’s how to store your Loaded Potato Salad:

• Refrigeration: Store it in an airtight container in the fridge for up to 3 days. The flavors only get better as they mingle!
• Freezing: I wouldn’t recommend freezing this dish as potatoes can become funky when thawed. But if you must, freeze the dressing separately and stir in fresh potatoes when serving later.
• Reheating: If serving warm, gently microwave portions in bowl for about 30 seconds until heated through, but it’s best enjoyed cold!

FAQs

Can I make this potato salad ahead of time?

Absolutely! In fact, it’s even better when made a day in advance. Just let those flavors soak in! Be sure to give it a good stir before serving.

What type of potatoes are best to use?

Yukon Gold potatoes are perfect for this salad because of their creamy texture and buttery flavor. Red potatoes also work well if you prefer a firmer bite.

Can I add more vegetables?

Of course! Chopped celery, bell peppers, or even diced pickles can add some wonderful crunch and flavor.

Is Loaded Potato Salad gluten-free?

Yes, all the ingredients are naturally gluten-free! Just check your mayo and mustard brands to ensure they comply.

Conclusion

I hope you feel inspired to make this Loaded Potato Salad your own! Each bite is a delightful mix of creamy, smoky, and savory goodness, perfect for any occasion. I’d love to hear how yours turns out, so please drop a comment below or share your variations! Happy cooking, friends!

Ultimate Loaded Potato Salad Recipe Elevate Your BBQ Feast

---

• Author: antaki
• Total Time: 30 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Discover how to elevate your BBQ with this creamy flavorful Loaded Potato Salad recipe Perfect side for summer gatherings Enjoy every bite

---

Ingredients

Scale 1x2x3x

2 pounds of Yukon Gold potatoes

1 cup of sour cream

½ cup of mayonnaise

1 tablespoon of Dijon mustard

4 slices of crispy bacon, crumbled

1 cup of shredded sharp cheddar cheese

¼ cup of chopped fresh chives or green onions

Salt and pepper to taste

Optional: a dash of smoked paprika or cayenne for a bit of heat

---

Instructions

In a large pot, fill it with water and add a generous pinch of salt. Bring it to a boil and add the chopped potatoes. Cook them until they are tender but still hold their shape, about 10-15 minutes.

Once your potatoes are cooked, drain them in a colander and let them cool for about 15 minutes.

While the potatoes are cooling, grab a medium bowl and combine sour cream, mayonnaise, and Dijon mustard. Whisk it well until it’s smooth and silky.

Stir in crumbled bacon, shredded cheddar cheese, and chopped chives or green onions. Season with salt and pepper.

Fold the cooled potatoes into the dressing mixture gently to maintain chunks of potato.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Notes

A comforting Loaded Potato Salad filled with cheesy, creamy, and smoky flavors, perfect for picnics and barbecues.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 320 calories
• Sugar: 2 grams
• Fat: 22 grams
• Carbohydrates: 30 grams
• Fiber: 3 grams
• Protein: 8 grams

Keywords: potato salad, loaded potato salad, summer recipes, picnic recipes