Loaded Potato Salad with Bacon and Cheddar Cheese

There’s something undeniably nostalgic about a creamy, tangy, and flavor-packed Loaded potato salad. It’s the kind of dish that quietly holds the power to transport you back to family barbecues, holiday gatherings, or sunny summer picnics at the park. There’s always that one dish on the table that everyone keeps going back for more of—and more often than not, it’s a really good potato salad. This version? Oh, it’s more than good. It’s absolutely loaded, both in flavor and texture.

This creamy loaded potato salad is a twist on the classic, taking everything you love about the traditional version and giving it a bold, savory upgrade. We’re talking tender chunks of russet potatoes coated in a tangy, rich dressing made from mayonnaise and sour cream, punched up with white vinegar for brightness, and a touch of sugar to balance the flavors. That alone would be delicious, but then we layer in crispy, crumbled turkey or beef bacon, sharp shredded cheddar cheese, finely chopped red onion for a subtle bite, and fresh celery for that essential crunch. Topped with sliced scallions and a final sprinkle of bacon and cheese, this salad is a total flavor bomb.

What really makes this recipe stand out is how easy it is to put together while still delivering a dish that feels special. Whether you’re prepping for a backyard cookout, packing a picnic lunch, or just craving something comforting and satisfying, this loaded potato salad fits the bill. And even better—it gets better with time, meaning you can (and should) make it ahead for the best flavor.

Personally, this salad has become a staple in our house. It started off as an experiment when I had leftover bacon and a block of cheddar in the fridge. One quick batch later, and we were completely hooked. Now, it’s the first thing people request when they hear we’re hosting anything even remotely related to food.

Why You’ll Love This Loaded potato salad Recipe

There are so many reasons to fall in love with this loaded potato salad, and after one bite, you’ll understand why it’s a go-to in our home. First off, it checks all the boxes when it comes to flavor. It’s creamy, savory, slightly tangy, and packed with contrasting textures that make every bite interesting. The russet potatoes soak up just enough of the rich dressing to stay moist without getting mushy, while the crisp celery and sharp red onion provide the perfect counterpoint to the soft texture of the potatoes.

What sets this recipe apart is the use of bacon and cheddar. The bacon—whether you use turkey or beef—adds a smoky, salty crunch that enhances the overall flavor of the salad without overpowering it. And the cheddar cheese? It brings a bold, creamy sharpness that melts just slightly into the potatoes, creating pockets of cheesy goodness throughout.

Another reason you’ll love this recipe is its versatility. It’s perfect as a side dish, but it also makes a filling lunch on its own. You can serve it warm, room temperature, or chilled straight from the fridge. It travels well, making it ideal for picnics and potlucks, and it pairs beautifully with everything from grilled chicken to sandwiches to hearty roasts.

Then there’s the ease of preparation. With just a few simple steps—boiling potatoes, mixing a dressing, tossing everything together—you can have a crowd-pleasing dish ready in under an hour. It’s approachable enough for beginner cooks but flavorful enough to impress your most food-loving friends.

Last but not least, this dish stores well and actually improves with time, as the flavors meld together more deeply. So, not only is it delicious and simple to prepare, it’s also one of those rare recipes that can be made ahead without compromising taste or texture.

Health Benefits of this Loaded potato salad

While potato salad may not typically be thought of as a health food, this version brings more to the table than just indulgent flavor. When you break down the ingredients, you’ll find a balance of carbohydrates, healthy fats, protein, and fiber—all contributing to a satisfying and nourishing side dish.

Let’s start with the base: russet potatoes. Often overlooked in the health conversation, potatoes are actually a good source of vitamins and minerals. They’re rich in vitamin C, potassium, and vitamin B6, and they also contain antioxidants like flavonoids and carotenoids. When boiled with the skin on and then peeled, many of these nutrients remain intact, especially potassium, which is essential for heart health and muscle function.

Next, the addition of celery and red onion offers more than just crunch. Celery is low in calories and high in water content, making it hydrating and fiber-rich. Red onions contain antioxidants, particularly quercetin, which has anti-inflammatory properties that may help support immune function and reduce the risk of chronic disease.

Cheddar cheese and bacon bring more than just flavor—they contribute protein and fat, both of which help increase satiety and provide sustained energy. Using turkey or beef bacon instead of pork makes the dish more accessible and reduces saturated fat while still offering that savory, smoky bite.

The dressing, made with mayonnaise and sour cream, might sound heavy, but when used in moderation and combined with other nutrient-rich ingredients, it provides creaminess and flavor without making the salad overly indulgent. Opting for reduced-fat versions of these ingredients can further lighten the dish without compromising taste.

Lastly, because this dish is so satisfying, it can help prevent overeating by filling you up with balanced nutrition. Whether you enjoy it as a hearty side or a light meal, this potato salad delivers more than comfort—it offers nutrition, too.

Preparation Time, Servings, and Nutritional Information

Preparing this loaded potato salad is wonderfully straightforward and doesn’t require hours in the kitchen. In fact, from start to finish, you can have it ready in about an hour—including chilling time. The bulk of the work is in prepping the potatoes and chopping the add-ins, but it’s all very doable, even on a busy weeknight.

Here’s a breakdown of the time you’ll need:

Prep Time: 20 minutes
Cooking Time: 10–15 minutes
Cooling & Chilling Time: 30–40 minutes
Total Time: Approximately 1 hour to 1 hour and 15 minutes

This recipe makes about 6 generous servings as a side dish. If you’re serving it at a gathering alongside other dishes, you can easily stretch it to 8 smaller portions. For larger crowds, you can double the ingredients without much extra effort—just make sure you have a big enough bowl for mixing.

Now let’s talk about what you’re getting per serving. Nutritional values are approximate and may vary depending on the brands of ingredients used, but here’s a general estimate for one serving:

Calories: 350–400
Protein: 9–11g
Fat: 22–25g
Carbohydrates: 28–30g
Fiber: 3g
Sugar: 3–4g
Sodium: 550–650mg

These numbers reflect a hearty, satisfying dish that offers a nice balance of macronutrients. If you’re looking to make it a bit lighter, you can swap in low-fat mayonnaise or Greek yogurt for part of the sour cream. Small changes can help adjust the dish to fit a variety of dietary needs without sacrificing flavor.

Ingredients List of this Loaded potato salad

To make the ultimate creamy loaded potato salad, you’ll need a variety of flavorful and texture-rich ingredients. Each one plays a unique role in building layers of taste and creating a dish that’s as exciting to eat as it is to serve.

Here’s everything you’ll need:

5–6 medium russet potatoes (about 2.5 pounds), peeled and cut into chunks
1 cup mayonnaise
½ cup sour cream
1 tablespoon white vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 teaspoon celery seed
½ cup red onion, finely chopped
½ cup celery, chopped
6 strips turkey or beef bacon, cooked and crumbled
1 cup cheddar cheese, shredded
¼ cup scallions, sliced

Let’s break down why each of these ingredients matters.

Russet potatoes form the hearty, fluffy base. Their starchy texture absorbs the dressing beautifully, and they hold their shape well once cooked.

Mayonnaise and sour cream create that signature creamy texture and tangy flavor. The combination is richer than using one alone and adds a luxurious mouthfeel to the salad.

White vinegar brings brightness and balances the richness of the mayo and sour cream. Just a tablespoon is enough to lift the whole dish.

Kosher salt and freshly ground pepper season the dressing simply and effectively, while granulated sugar adds just a hint of sweetness to round out the tang.

Celery seed introduces a subtle spice and depth that really makes the dressing pop. It’s a small but mighty ingredient.

Red onion and celery bring crunch, freshness, and balance. They keep each bite vibrant and keep the salad from feeling too heavy.

Bacon adds smoky, salty flavor and irresistible crispiness. Turkey or beef bacon makes this recipe halal-friendly without sacrificing any taste.

Cheddar cheese contributes a creamy, sharp richness. It melts slightly into the salad and creates incredible flavor pockets.

Scallions, used as garnish, bring a mild oniony freshness and a pop of color that makes the dish look as good as it tastes.

Next, we’ll walk through how to bring all these ingredients together with ease.

Step-by-Step Cooking Instructions

Creating this loaded potato salad is a rewarding process that comes together in a few simple stages. It all starts with perfectly cooked potatoes, followed by a rich, tangy dressing, and then all the delicious mix-ins. Let’s walk through it together, one step at a time.

Step 1: Prepare the Potatoes

Start by peeling and cutting the russet potatoes into evenly sized chunks, roughly 1 to 1½ inches wide. Keeping the pieces uniform helps them cook at the same rate and ensures that no bite ends up overly mushy or too firm.

Once chopped, place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt—this seasons the potatoes from within as they cook. Bring the water to a boil over medium-high heat.

Reduce the heat slightly and let the potatoes simmer for about 10 to 12 minutes, or until they’re fork-tender. You want them soft enough to bite through easily but not so soft that they fall apart when mixed with the dressing.

Once the potatoes are cooked, drain them immediately in a colander and gently spread them out on a large baking sheet. This helps them cool quickly and allows excess moisture to evaporate, which prevents a watery salad. Let them cool for 10 to 15 minutes at room temperature before transferring to the fridge to chill fully—this cooling process is essential for texture and flavor.

Step 2: Cook the Bacon

While the potatoes are cooling, cook your turkey or beef bacon until it’s perfectly crispy. You can do this in a skillet over medium heat, flipping occasionally, or bake it on a parchment-lined baking sheet at 400°F for about 15 minutes, flipping halfway through.

Once cooked, transfer the bacon to a paper towel-lined plate to absorb any extra grease. When it’s cool enough to handle, crumble it into bite-sized pieces. Try not to eat too much while you wait—you’ll want that salty crunch in the final salad.

Step 3: Mix the Dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, kosher salt, black pepper, granulated sugar, and celery seed.

Taste the dressing and adjust as needed—if you want a tangier flavor, add a little more vinegar. Prefer it sweeter? Add an extra pinch of sugar. The goal is a well-balanced, creamy dressing that coats the potatoes beautifully without overwhelming them.

Set the dressing aside while you prepare the rest of your mix-ins.

Step 4: Chop the Veggies and Cheese

Now’s the perfect time to prep your red onion, celery, and scallions. Finely chop the red onion so that it blends seamlessly into the salad without overpowering. Dice the celery into small pieces to ensure even crunch throughout.

Shred your cheddar cheese using a box grater or food processor. You can also buy pre-shredded cheese in a pinch, but freshly shredded melts slightly into the salad and has a smoother texture and flavor.

Slice the scallions thinly, separating the white and green parts if you like—the white parts can go in the mix, and the green parts make a vibrant garnish.

Step 5: Assemble the Salad

Once your potatoes are fully cooled, place them into the bowl with the dressing. Use a rubber spatula or large spoon to gently toss the potatoes in the dressing until well coated. Try not to overmix here—you want the potatoes to hold their shape and not turn into mashed potatoes.

Next, add in the chopped red onion, celery, and half of the bacon, cheddar cheese, and scallions. Fold everything together gently, ensuring an even distribution of all the flavorful components.

This step is where the salad starts coming to life—you’ll see all the colors and textures blending into a cohesive, delicious-looking dish.

Step 6: Chill the Salad

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and the potatoes to absorb some of the dressing, resulting in a more unified and flavorful dish.

You can refrigerate the salad for up to 24 hours before serving, which makes it perfect for making ahead of time. If you’re preparing for a party or big dinner, this is one step you’ll be glad to have out of the way early.

Step 7: Garnish and Serve

Right before serving, sprinkle the remaining bacon, shredded cheddar cheese, and scallions over the top of the salad. This final layer adds visual appeal and gives guests a taste of everything in each bite.

Serve the salad chilled or at room temperature, depending on your preference. Either way, it’s guaranteed to be a hit.

How to Serve

This creamy loaded potato salad is the kind of dish that goes with just about everything. Whether you’re looking for something to pair with grilled meats, pack into a picnic basket, or serve as a hearty side at a family dinner, it fits the bill.

Here are a few serving ideas to get you inspired:

Serve it alongside grilled chicken, turkey burgers, or steak for a satisfying summer meal. The creamy, savory notes in the salad balance beautifully with smoky grilled flavors.

Add it to a sandwich spread or lunch plate with roast beef sandwiches or chicken wraps. It’s filling enough to round out the meal without needing another side.

Make it part of a buffet for a celebration or potluck. It holds up well at room temperature for a couple of hours and can be made ahead to save you time on the day of the event.

Enjoy it on its own for a simple lunch or light dinner. With bacon, cheese, and potatoes, it’s surprisingly hearty and can definitely stand alone when needed.

Pair it with a light green salad and some crusty bread for a comforting yet fresh combo.

No matter how you serve it, this potato salad is sure to bring a smile to the table. Its mix of creamy, crunchy, and savory components makes it a crowd-pleaser every time.

Pairing Suggestions

Finding the right dishes to serve with your potato salad can take a good meal to the next level. Since this recipe has rich, creamy, and savory elements, it pairs best with foods that are either light and fresh or equally bold and hearty.

Protein Pairings

Grilled chicken thighs or drumsticks work beautifully with this salad. The smoky flavor from the grill pairs well with the bacon and cheddar.

Turkey burgers or grilled turkey sausage provide a lighter alternative to beef and bring out the salad’s tangy notes.

Roasted or grilled vegetables such as zucchini, bell peppers, and mushrooms balance out the richness of the salad with earthy freshness.

If you’re serving the salad as part of a larger feast, consider including a protein like grilled halal steak or a lemon herb-marinated chicken breast to keep things flavorful and balanced.

Bread and Grain Options

A slice of warm garlic bread or a buttered roll adds a satisfying carb pairing that works well with the creamy salad.

Flatbreads or pita wedges can be served alongside for dipping or scooping up bites of the salad.

For a gluten-free pairing, try a side of quinoa salad or rice pilaf. These options offer texture and flavor while keeping the meal light.

Beverage Suggestions

To drink, something light and crisp works best to contrast the richness of the salad. Iced mint tea or sparkling water with lemon are refreshing, family-friendly options.

If you’re hosting a gathering, sparkling juices—like pomegranate or apple—offer a festive, alcohol-free drink that pairs beautifully with savory dishes.

With the right pairings, this loaded potato salad becomes more than just a side dish—it becomes part of a well-rounded, crave-worthy meal.

Storage, Freezing & Reheating Instructions

One of the best things about this salad is how well it keeps. Whether you’re prepping in advance or dealing with leftovers, proper storage will keep your potato salad fresh and delicious.

Storing in the Refrigerator

Once assembled, place the salad in an airtight container or cover the mixing bowl tightly with plastic wrap. Store it in the refrigerator for up to 3–4 days.

Before serving leftovers, give the salad a gentle stir. Sometimes the dressing may thicken or separate slightly during chilling, but a quick mix will bring everything back to its creamy best.

Can You Freeze It?

While freezing isn’t recommended for potato salad with a creamy base, you can freeze the cooked potatoes if you’re doing prep in stages. Simply boil and cool the potatoes, then freeze them in an airtight bag. Thaw in the fridge and bring to room temperature before mixing with the rest of the ingredients.

Mayonnaise and sour cream don’t freeze well and tend to separate or become watery when thawed, so it’s best to enjoy the finished salad fresh or refrigerated rather than frozen.

Reheating Notes

This salad is meant to be served cold or at room temperature. However, if you prefer it slightly warm, you can allow it to sit out for 20–30 minutes after removing it from the fridge. Avoid microwaving it, as it may cause the dressing to separate and affect the texture.

Whether you’re storing leftovers or prepping ahead, the key to maintaining texture and taste is keeping everything well-sealed and refrigerated properly.

Common Mistakes to Avoid

Even a simple recipe like potato salad can take a wrong turn if a few key steps are overlooked. Here are some common mistakes to watch out for and how to avoid them.

Overcooking the Potatoes

If your potatoes are too soft, they’ll fall apart when you mix them, turning your salad into more of a mashed potato dish. Be sure to test them with a fork after about 10 minutes of boiling. They should be tender but still hold their shape.

Not Letting the Potatoes Cool

Mixing hot potatoes with the dressing can cause the mayonnaise and sour cream to break down, leading to a greasy texture. Always let your potatoes cool to at least room temperature—chilling them is even better.

Underseasoning the Dressing

Since the potatoes are fairly neutral, the flavor of the salad depends heavily on the seasoning in the dressing. Don’t be afraid to taste as you go and adjust the salt, pepper, vinegar, or sugar to your liking.

Adding All the Bacon and Cheese at Once

Reserving half of your bacon, cheese, and scallions for the topping adds visual appeal and makes the salad more exciting to eat. It also ensures the flavors stay bright and fresh.

Overmixing

Too much mixing can make the potatoes break apart and turn the salad mushy. Use a gentle folding motion with a spatula and stop as soon as everything is evenly combined.

By keeping these points in mind, you’ll end up with a potato salad that’s creamy, flavorful, and perfectly textured every single time.

Pro Tips

To make this creamy loaded potato salad truly exceptional, a few extra tips can take it from good to unforgettable. These little details help fine-tune the texture, elevate the flavor, and make the entire process smoother.

Drain the Potatoes Thoroughly

After boiling the potatoes, make sure to drain them really well. Any excess water can dilute the dressing and lead to a watery salad. Letting them air-dry briefly on a baking sheet not only helps cool them faster but also removes any lingering moisture that could interfere with the creamy texture.

Don’t Skip the Chill Time

The chill time is not just about food safety—it’s a flavor enhancer. Letting the assembled salad sit in the fridge for at least 30 minutes allows the flavors to marry, the dressing to thicken slightly, and the overall texture to improve. For the absolute best taste, make it a few hours ahead or even the day before serving.

Use Fresh Ingredients

This may seem obvious, but using fresh celery, onions, and scallions makes a big difference in flavor and crunch. Freshly cooked bacon, as opposed to pre-cooked or packaged varieties, adds the most satisfying crispy texture and smoky richness.

Taste and Adjust Before Serving

Dressing flavors can mellow out as the salad chills. Right before serving, give the salad a quick taste and adjust the seasoning if needed. Sometimes an extra pinch of salt or splash of vinegar right before serving really brings the whole dish to life.

Customize for the Crowd

This recipe is endlessly flexible. If you’re serving a crowd that loves spice, you can toss in some finely diced jalapeños or a pinch of smoked paprika. For a more herbaceous version, add chopped parsley or dill. If you’re feeding picky eaters, you can tone down the onion and add a bit more cheese or bacon for maximum comfort-food appeal.

By incorporating these tips into your process, you’ll end up with a potato salad that not only looks beautiful and tastes amazing but also holds up well and earns rave reviews every time.

Frequently Asked Questions (FAQs)

Here are some of the most common questions people have when making this creamy loaded potato salad—and all the answers you need to feel confident in your kitchen.

Can I make this potato salad ahead of time?
Yes, in fact, it’s even better when made ahead. Prepare the full salad, cover it tightly, and refrigerate for up to 24 hours before serving. Just be sure to add the final garnish of bacon, cheese, and scallions right before serving for the freshest taste and look.

What if I don’t have sour cream?
No sour cream? No problem. You can substitute with plain Greek yogurt for a similar tangy flavor and a bit more protein. It also makes the salad slightly lighter. Just use the same amount as you would sour cream.

Can I use different types of potatoes?
While russet potatoes work best for their fluffy interior, you can also use Yukon Golds or red potatoes if you prefer. Just keep in mind that waxy potatoes like reds hold their shape better but won’t soak up the dressing quite the same way.

Is this salad served warm or cold?
It’s typically served cold or at room temperature. However, if you prefer a slightly warm version, you can let it rest outside the fridge for 20–30 minutes before serving. Avoid microwaving, as it can change the texture of the dressing.

Can I omit the bacon to make it vegetarian?
Absolutely. Just skip the bacon or substitute it with crispy chickpeas, roasted sunflower seeds, or even vegetarian “bacon” bits if you’re going for a plant-based version. The salad will still be flavorful and satisfying.

What’s the best way to make this salad halal-friendly?
This recipe already avoids pork and instead uses turkey or beef bacon. Always double-check the ingredient labels to ensure everything aligns with your dietary needs, especially with packaged bacon alternatives and cheese.

How do I keep the salad from getting watery?
The key is draining and cooling the potatoes properly after boiling. Spread them out and let any excess moisture evaporate before mixing. Also, be sure to chill the finished salad before serving—it helps the dressing cling to the potatoes instead of separating.

Can I add eggs to this salad?
Yes, you can! Hard-boiled eggs add extra protein and creaminess. Just chop them and gently fold them in with the potatoes. It’s a great variation that adds richness and a classic feel.

How long can I leave this out at room temperature?
If you’re serving this salad at a gathering, try not to leave it out for more than 2 hours. On hot days, that window drops to about 1 hour. Use a chilled serving bowl or place your salad over a bed of ice if it needs to sit out longer.

What should I do if my dressing is too thick?
If the dressing feels too heavy or thick, stir in a splash of milk or an extra spoonful of vinegar to loosen it up. Be cautious not to add too much—you want the salad to remain creamy, not runny.

Conclusion and Call to Action

This creamy loaded potato salad with bacon and cheddar is more than just a side dish—it’s a celebration of comfort food, elevated with layers of flavor and satisfying texture. From the tender russet potatoes to the tangy, creamy dressing and the irresistible toppings of crispy bacon and sharp cheddar, every bite is a little taste of joy.

It’s a recipe that works just as well for a laid-back weeknight dinner as it does for a festive weekend cookout. It’s flexible, make-ahead friendly, and easily customizable to suit your crowd or your personal preferences. Whether you’re making it for the first time or the fiftieth, it’s a dish that never disappoints.

So now it’s your turn. Gather your ingredients, grab a big mixing bowl, and get ready to create a potato salad that’s destined to become a household favorite. Don’t be surprised when guests go back for seconds—or ask for the recipe. And when they do, you’ll know exactly where to send them.

I’d love to see how your version turns out. If you give this recipe a try, be sure to snap a photo and share your creation online. Tag me or leave a comment letting me know how it went—whether you stuck to the original or added your own twist.

Here’s to delicious moments, shared meals, and the simple pleasure of great food made with love. Now go ahead—dig in. You’ve got something amazing waiting for you in that bowl.

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