With sour cream, bacon, and chives, this Loaded Potato Salad is like eating a loaded baked potato in a bowl. A guaranteed hit at your next summer picnic or an easy side dish for dinner at home!
How do you turn a baked potato into an easy summer side dish for a group? By making this Loaded Potato Salad! A cross between a traditional potato salad recipe and a baked potato, this easy dish features all of your favorite baked potato toppings in an easy-to-make, easy-to-share salad.
This recipe takes your basic mayo-based potato salad recipe and turns it into a show-stopper. If you take this to a picnic or potluck, I guarantee you are not coming home with any leftovers. It’s one of those dishes that will have everyone going back for more and begging for the recipe.
One thing I love is that this is a warm potato salad, so it can be enjoyed immediately and doesn’t need to chill for hours. It’s a great one to throw together as you prepare the rest of your dinner or right before you head out to the picnic.
And as a bonus, it’s just as easy as a traditional potato salad and you can pull it together in 30 minutes or so!
Ingredients & Substitutions
- Baby potatoes – You can use any variety but like to use the mix back of Yukon gold and red potatoes.
- Mayo – I recommend using real mayo, not miracle whip for this recipe.
- Sour cream – A must for making this taste like a loaded baked potato! Adding a little tartness to the mayo.
- Buttermilk – Adds a little tang to the salad and makes the sauce a little smoother and easier to blend smooth.
- Franks Red Hot Sauce – This is optional but it gives a nice bit of heat to the salad without making it spicy.
- Shredded cheese – I use a combination of mozzarella and cheddar cheese.
- Cooked bacon – This is optional and you can omit it for a vegetarian loaded potato salad but I will say it’s one of the favorite add-ins!
- Green onions or chives – Add a pop of color and flavor to the salad.
How to Make Loaded Potato Salad
Cut the baby potatoes in half or the larger ones in quarters to make bite-sized piece. Steam or boil potatoes until fork tender. I just use a large Corningware dish and some water, maybe a cup, cover, and microwave for 15 minutes.
In a small bowl add the mayo, sour cream, buttermilk, hot sauce, salt and pepper. Mix well until smooth.
Add the potatoes to a bowl and drizzle with the buffalo ranch sauce. Add the shredded cheese and bacon. Mix.
Top with chopped green onions or chives and serve warm. This salad can be served cold too but the mayo and sour cream mixture will become thicker. I prefer it to be warm.
What to Serve with Warm Potato Salad
The great thing about this loaded potato salad is that it goes with almost everything! It’s perfect for serving at potlucks and picnics but also a great side dish for any dinner at home.
I typically make this in the summer as an accompaniment to whatever we’re cooking up on the grill. In addition to your basic burgers and hot dogs, it goes great with grilled chicken thighs and even grilled lamb chops!
Add a side of veggies and you have a complete easy dinner!
Can I serve this cold?
Yes, this loaded potato salad can be served cold. I prefer it warm, as I love the melted cheese all melted and gooey as you would get with a warm baked potato. But I know many others who enjoy it cold and that’s perfect for leftovers or if you need to prepare this in advance.
I don’t recommend reheating this salad though. Sour cream when reheated tends to make things soggy. If you do plan to reheat I would reheat what you plan to eat on your plate to reduce the time it will take to reheat so this possibility is lessened.
Should you peel potatoes for potato salad?
It’s completely up to you but since we’re using baby potatoes with soft skin, it’s not necessary. I usually leave the skins on for a bit of color and texture in the salad. Plus, the skin of any potato is actually filled with loads of fibre, minerals and nutrients! Check out this Livestrong article if you don’t believe me!
How to Store Potato Salad
This potato salad recipe will store in the fridge for up to 3 days. Be sure to keep it covered or in an airtight container.
More Summer Salad Recipes:
Loaded Potato Salad
- Large microwaveable bowl with lid
- Large serving bowl
- Chopping Knife
- Small Bowl
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
- 1 1/2 lbs baby potatoes Halved or cut into bite-sized pieces
- 1 cup water
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 tbsp hot pepper sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cut the baby potatoes in half or for larger ones into quarters to make bite-sized pieces. Add a cup of water to a large microwaveable bowl along with the potatoes. Cover and steam for 15 minutes or until firm but fork tender. Or steam to soften using your preferred method.
- Drain the water and transfer the steamed potatoes to a large bowl. Set aside.
- In a small bowl add the mayo, sour cream, buttermilk, hot sauce, salt and pepper. Mix until smooth.
- Drizzle the sauce over the potatoes, toss in the bacon and cheese leave a bit behind and mix. Top with the remaining bacon bits, cheese and sliced onions or chives. Serve warm.