My easy Loaded Potato Salad recipe puts a whole new spin on classic potato salad! It tastes like baked potatoes with all your favorite toppings, and it works for summer barbecues, family gatherings or weeknights when you need a perfect side dish that everyone will spoon onto their plate without thinking twice.
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Why Choose My Loaded Potato Salad Recipe
This bowl of creamy potatoes has salty bacon, sharp cheddar cheese and the same tang you get from a traditional potato salad. You also get that loaded baked potato flavor thanks to ranch dressing, hard boiled eggs and plenty of green onions. It is easy, reliable, and the end result tastes richer than the simple ingredients going into it.
Ingredient Notes
- Tender potatoes: Red potatoes hold their shape well and give you creamy potatoes without falling apart. Baby potatoes or Yukon golds also work if you want thinner skins.
- Tangy dressing: Mayonnaise, ranch dressing, apple cider vinegar and a little mustard pull it together. The tangy dressing contrasts the rich bacon and cheese without overpowering them.
- Crispy bacon: Bacon bits from a cold skillet or oven baked on a lined baking tray both work. Crispy bacon adds texture that breaks up the creaminess.
- Cheddar cheese: Diced cheddar gives every bite a sharp pop.
- Green onions: Spring onions, green onions or fresh chives add brightness at the end.
- Hard boiled eggs: They make this feel closer to a classic potato salad, just with a twist.
If you love sweet and tangy salads, you should also try my Amish Potato Salad recipe and this Sweet Coleslaw.
How to Make Loaded Potato Salad
This is the easy way to make a potato salad that feels like a new recipe without extra work.
Step one: Place potatoes in a large pan and cover with cold water that has been salted. Bring them to a boil, lower the heat and gently boil until tender. Drain and let them cool to room temperature. Spreading them on a baking sheet helps them cool faster.
Step two: In a large bowl mix the mayonnaise, ranch dressing, apple cider vinegar, mustard, salt, pepper and celery seeds.
Step three: Add the potatoes to the dressing and stir until coated.
Step four: Fold in the celery, onions, bacon and cheddar cheese. Stir in the hard boiled eggs.
Step five: Chill for at least one hour so the flavors come together. Top with green onions before serving.
The full printable recipe card is below if you want to jump straight to cooking time and measurements.
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Substitutions & Variations
- Swap sour cream or Greek yogurt: Replace part of the mayonnaise with sour cream or Greek yogurt for a tang similar to sour cream on baked potatoes.
- Try russet potatoes: If you want something closer to loaded baked potato salad, use russet potatoes with the skins left on.
- Add some ranch seasoning: Add a sprinkle of dry ranch seasoning if you want a stronger ranch flavor next time.
Large Bowl of Loaded Potato Salad for Family Gathering
Crissy’s Loaded Potato Salad Tips
- Cool the potatoes: Warm potatoes soak up dressing and get too soft. Let them cool to room temperature for the best texture.
- Dice everything evenly: Even cuts of bacon, cheese and onions give you balanced bites.
- Cook bacon in a cold skillet: Starting bacon in a cold skillet helps it cook evenly and get truly crispy.
- Use a separate bowl for mix-ins: If you want to keep the cheese or bacon from breaking apart, toss them together in a separate bowl before folding them in.
- Use fresh herbs: Fresh chives or spring onions add brightness that balances the richer ingredients.
- Store leftovers: Keep leftovers in an airtight container. The flavor gets even better the next day.
- Add olive oil if needed: A tiny drizzle of olive oil can loosen the dressing if it thickens overnight.
- Try red wine vinegar: If you like sharper potato salads, a splash of red wine vinegar can brighten the dressing.
- Think about favorite toppings: Everything you love on baked potatoes works here.
- Serve with chicken thighs: This salad pairs well with grilled chicken thighs for a full dinner without much effort.
Storage Instructions
- Room temperature: Keep the salad out for no more than two hours during summer barbecues or family gatherings.
- Refrigerator: Store leftovers in an airtight container for up to three days. Mix gently before serving to revive the creamy texture.
- Freezer: Freezing is not recommended because the creamy dressing separates, but you can chill the salad ahead of time and serve it the next day without any change in quality.
Frequently Asked Questions
Here are a few of the top questions you might have about this recipe.
Can I make this loaded baked potato salad the day before?
Yes. The flavor improves overnight, and the texture holds up well when stored in an airtight container.
What potatoes are best for loaded potato salad?
Red potatoes are great because they stay firm, but Yukon golds or baby potatoes also work.
Is this the same as regular potato salad?
It has the same base as traditional potato salad, but the bacon, cheddar cheese and ranch dressing make it a delicious loaded baked potato salad with a little bit of extra richness.
This is such a fun spin on a traditional potato salad. My family loves it, and I hope you enjoy it as well. If you give it a try, let me know if you enjoyed it or how you changed it up!
More Potluck Salads
Loaded Potato Salad
Video
Ingredients
- 8 medium red potatoes peeled, cooked and diced
- 1½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- ÂĽ cup ranch dressing
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 stalks celery diced
- 1 teaspoon celery seeds
- ½ cup onion diced
- 5 hard-boiled eggs diced
- ½ pound bacon fried crispy and crumbled
- 4 ounces cheddar cheese diced
- 2 green onions diced, optional
Instructions
- Place the potatoes in a large pan and cover with cold salted water. Bring to a boil over high heat, then lower the heat and gently boil until tender. Drain and let them cool to room temperature. You can spread them on a cookie sheet to speed up cooling.
- While the potatoes cool, stir together the mayonnaise, ranch dressing, apple cider vinegar, mustard, salt, pepper and celery seeds in a large bowl.
- Add the cooled potatoes to the dressing and mix gently with a wooden spoon until coated.
- Fold in the celery, onion, bacon and cheese. Stir in the diced eggs.
- Cover and chill for at least 1 hour before serving. Top with green onions if you want.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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It was really good. I was rather surprised because usually most potato salads are basically the same. This one was deliciously different. My husband even liked it, and he doesn’t like anything. LOL.
Thank you for sharing.
I’m a potato LOVER. This looks so yummy. The cheese, the bacon, the dressing…
I’m so going to make this next week!
Thanks!
I don’t even really care for potatoes and I loved this salad! Made it today for a potluck at work.
My husband ate a big bowl of it before I could even get out the door with it.
Made it totally as written except I grated my cheese for a little more even distribution of it,
Looks nicer cubed but since I am feeding a hungry bunch of dudes who don’t care about presentation didn’t think it would matter. The green onions and additional bacon on top will draw anyone in. Thank you so much for this recipe, will definitely be making again and again.
I made this recipe today exactly as described & it was absolutely delicious! My family loved it. I’ll definitely be making this potato salad recipe again & again.
This was delicious and I didn’t even have all of the ingredients. The sauce is very decadent and I love the zing from the vinegar and mustard. I can’t wait to taste it tomorrow after all of the flavors have time to bloom. I bet this is even better with all of the proper ingredients and I can’t wait to try it. Thanks for the recipe!
Hasn’t anyone heard of putting chopped sweet pickles in potato salad???? I also use them in macaroni salad & tuna sandwich spread
I use Bubbies pickles in potato salad, egg salad and tuna salad
Hi, I use dill pickle or dill relish for potato salad or macaroni salad. Tuna dill pickle and egg