Oh, summer gatherings! They’re just not the same without a big ol’ bowl of potato salad, right? And let me tell you, this Ultimate Loaded Potato Salad Recipe For Summer Fun is the one that always disappears first. I’ve been tweaking it for years, trying to get that perfect balance of creamy, tangy, and just plain deliciousness that makes everyone ask for the recipe. It’s got all the good stuff – crispy bacon, sharp cheddar, creamy dressing – all hugging tender potatoes. Seriously, it’s the unofficial star of every picnic, BBQ, and potluck I bring it to, hands down. It’s a taste of pure summer joy, and it’s ridiculously easy to whip up, even when you’re already juggling a million things for your get-together!
Why This Ultimate Loaded Potato Salad Recipe is Perfect for Summer Fun
You might be wondering what makes this potato salad so special. Well, let me tell you, it’s the ultimate crowd-pleaser for a reason! Here’s why it’s a summer must-have:
- Effortless to Make: Seriously, it’s so easy! You just boil some potatoes, mix everything up, and chill. No fancy techniques needed.
- Flavor Bomb: It’s packed with all the good stuff – smoky bacon, sharp cheddar, tangy mustard, and that creamy dressing. Every bite is a party!
- Picnic Perfection: It holds up beautifully for outdoor events, making it the ideal side for BBQs, picnics, and potlucks.
- Totally Customizable: Want to add chives? Go for it! Prefer a little less onion? No problem. It’s super forgiving.
- Always a Hit: I’ve never had any left over when I bring this. It’s the definition of a crowd-pleasing dish!
Gather Your Ingredients for the Ultimate Loaded Potato Salad Recipe
Alright, let’s get down to business! To create this magical potato salad, you’ll need to gather a few things. Make sure you’ve got these goodies ready to go:
- Potatoes: 2 pounds of Yukon Gold potatoes, scrubbed clean and cut into nice, bite-sized 1-inch cubes. These guys hold their shape so well!
- Dressing Base: 1 cup of creamy mayonnaise (use your favorite kind!) and 1/4 cup of tangy sour cream.
- Dijon Kick: 2 tablespoons of Dijon mustard. It adds that perfect little zip you can’t get from regular mustard.
- Onion: 1/4 cup of finely chopped red onion. I like red for its milder bite and pretty color.
- Celery: 1/4 cup of chopped celery for that little bit of crunch.
- Bacon: 4 slices of bacon, cooked until perfectly crispy and then crumbled up. Oh, the smell!
- Cheese: 1/2 cup of shredded cheddar cheese. Sharp cheddar is my go-to here.
- Eggs: 2 hard-boiled eggs, chopped up nicely.
- Seasoning: Salt and freshly ground black pepper to taste. Don’t be shy with the pepper!
That’s it! Doesn’t look like much, but trust me, these simple ingredients come together in the most amazing way. You can find more awesome potato salad ideas if you’re feeling adventurous!
Step-by-Step Guide to Making the Ultimate Loaded Potato Salad Recipe
Alright, let’s get this delicious potato salad made! It really is super simple, and I promise you’ll be so happy you took the time. Here’s exactly how I make it:
Preparing the Potatoes for Your Ultimate Loaded Potato Salad Recipe
First things first, grab a nice big pot and toss in your cubed Yukon Gold potatoes. Cover them with cold water – like, really cover them well. Add a good pinch of salt to the water; it helps season the potatoes from the inside out. Bring it all to a rolling boil and let ’em cook until they’re tender when you poke ’em with a fork, but still hold their shape. We don’t want mushy potatoes here! This usually takes about 15 to 20 minutes. Once they’re perfect, drain them really well and just let them hang out and cool down a bit. This is a little step that makes a big difference! For more tasty potato and onion dishes, you might find this helpful.
Creating the Creamy Dressing for the Ultimate Loaded Potato Salad Recipe
While those potatoes are doing their thing, let’s whip up the magical dressing. Grab a big bowl – like, the biggest one you have! Into that goes the mayonnaise, the sour cream for extra creaminess, and that zippy Dijon mustard. Whisk it all together until it’s super smooth and beautifully combined. See? Easy peasy!
Combining and Seasoning the Ultimate Loaded Potato Salad Recipe
Now for the fun part! Gently add your slightly cooled potatoes into that big bowl of dressing. Then, just toss in your chopped red onion, celery, those glorious bits of crumbled bacon, the shredded cheddar cheese, and the chopped hard-boiled eggs. Now, here’s the key: stir *gently*. We want everything coated and mixed, but we don’t want to turn our beautiful potatoes into mashed potatoes! Keep folding and stirring until it all looks perfectly combined. Finally, give it a taste and season with salt and plenty of black pepper until it tastes just right to you. I always do a little taste-test here!
Chilling and Serving Your Ultimate Loaded Potato Salad Recipe
This might be the hardest part – waiting! Once it’s all mixed and seasoned, cover that bowl tightly with plastic wrap. Pop it into the fridge for at least 30 minutes. Trust me, this chilling time is crucial. It lets all those amazing flavors get to know each other and really meld together properly. The longer it chills (within reason, of course!), the better it tastes. Serve it up cold and watch it disappear!
Tips for the Best Ultimate Loaded Potato Salad Recipe
Okay, so you’ve got the recipe, but let me give you a few of my personal little secrets that I’ve picked up over the years to make this loaded potato salad absolutely sing. These are the things that really make it stand out, trust me!
- Potato Choice is Key: I always, always use Yukon Gold or red potatoes. Seriously, don’t even think about using a starchy baking potato here. The Yukon Golds especially have this amazing creamy texture that doesn’t turn to mush, and they hold their shape beautifully.
- Don’t Overcook! This is a biggie. You want your potatoes tender but with just a little bite left. If they’re too soft, your salad will be a gluey mess. I usually test them with a fork; it should go in easily but not fall apart.
- Chill Out: The chilling time is NOT optional! I know it’s tempting to dive right in, but letting it sit in the fridge for at least 30 minutes, or even a couple of hours, makes a world of difference. The flavors really meld and get so much richer.
- Crispy Bacon is a Must: Make sure that bacon is nice and crispy before you crumble it. Soggy bacon just doesn’t give you that satisfying crunch we all love in a loaded potato salad. I usually bake mine on a rack on a baking sheet.
- Taste and Adjust: Always taste before serving! Your salt might be different, your mustard might be tangier. Give it a little stir and a taste, and add more salt, pepper, or even a tiny splash of vinegar if it needs brightening up. You can find more ideas for amazing potato dishes if you’re ever looking for more inspiration!
Ingredient Notes and Substitutions for Your Loaded Potato Salad
So, you’re making my Ultimate Loaded Potato Salad Recipe, which is fantastic! Let’s chat a bit about some of the ingredients because, honestly, they make all the difference. For the potatoes, I swear by Yukon Golds or red potatoes. They have a lovely creamy texture but hold their shape so well, which is exactly what you want so your salad isn’t just a big blob. If you can’t find them, Russets will work in a pinch, but you have to be super careful not to overcook them! If bacon isn’t your jam, smoked turkey bits or even some crispy fried onions could give you a nice little crunch and smoky flavor instead. And for the mayo, feel free to use light mayo if you’re trying to lighten things up a bit, or even a bit of Greek yogurt mixed in for extra tang. You can find more awesome skillet meals here if you need more ideas!
Frequently Asked Questions About Loaded Potato Salad
I get asked a lot of questions about this loaded potato salad, and for good reason! It’s a keeper. Here are a few of the most common ones:
Can I make this ultimate loaded potato salad recipe ahead of time?
Oh, absolutely! In fact, I highly recommend it! Making it at least 30 minutes ahead, or even a few hours before serving, really lets those flavors marry and become even more delicious. It makes your party day so much less stressful when the best side dish is already done and chilling in the fridge.
What are the best potatoes for this loaded potato salad recipe?
For this ultimate loaded potato salad recipe, you really want potatoes that hold their shape. Yukon Golds or red potatoes are my absolute favorites because they’re creamy but don’t turn to mush. Avoid starchy potatoes like Russets if you can, or just be super careful not to overcook them!
How long does loaded potato salad last in the refrigerator?
This loaded potato salad is best within about 3 to 4 days when stored properly in an airtight container in the fridge. The bacon and dairy make it a bit more perishable than a vinaigrette-based salad, so keep it nice and cold!
Can I freeze loaded potato salad?
Honestly, I don’t recommend freezing loaded potato salad. The texture of the potatoes and the creamy dressing can get a bit funky and watery when thawed. It’s really best enjoyed fresh or within a few days after refrigerating.
Nutritional Information
Just a little heads-up: the nutritional info below is an estimate, as it can totally change depending on the brands you use and how much of each ingredient you decide to pile on! This is based on a serving size of about 1 cup.
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Ultimate Loaded Potato Salad Recipe
- Total Time: 40 min
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A classic loaded potato salad perfect for summer gatherings.
Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 2 hard-boiled eggs, chopped
- Salt and black pepper to taste
Instructions
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until potatoes are tender but not mushy, about 15-20 minutes. Drain well and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
- Add the cooled potatoes, red onion, celery, crumbled bacon, cheddar cheese, and chopped eggs to the bowl.
- Gently stir to combine all ingredients, being careful not to mash the potatoes.
- Season with salt and black pepper to your preference.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For best results, use Yukon Gold or red potatoes as they hold their shape well.
- You can add chives or green onions for extra flavor and color.
- Adjust the amount of mayonnaise and sour cream to achieve your desired consistency.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 100
Keywords: potato salad, loaded potato salad, summer salad, picnic food, side dish, barbecue, potluck