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Creamy Loaded Potato Salad with Bacon and Chives

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When spring arrives, cookout season is officially on. This Loaded Potato Salad is my go-to side dish for BBQs and backyard gatherings. What makes it stand out is a creamy twist in the dressing—combine that with tender red potatoes, crispy bacon, sharp cheddar cheese, fresh green onions, and a bold seasoning blend, and you’ll have a dish people ask for again and again.

I don’t assemble this potato salad like most people do; I follow a specific method so the potatoes hold up and the flavors meld perfectly. One serving and you’ll understand why this is always the star of the party. Bring it to your next gathering and enjoy the compliments.

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I like to season the cooking water with knorr chicken bouillon for added depth of flavor.

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I also like a touch of Creole seasoning for a subtle kick.

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A packet of ranch seasoning folded into the dressing adds a familiar, tangy note that ties everything together.

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🎥 Items Featured in the Video

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👝 How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Do not freeze—the dressing (sour cream and mayo) can separate after thawing. Before serving, stir well and add a splash of sour cream or mayo if the salad seems a bit dry.

🤔 Common Questions

Can I make loaded potato salad ahead of time?

Yes. Chill it for at least 3 hours before serving. Preparing it up to a day in advance helps the flavors develop—store in an airtight container and garnish just before serving.

What kind of potatoes work best for potato salad?

Waxy potatoes such as red potatoes or Yukon Gold hold their shape best after boiling. Russets can be used for a creamier texture but handle them gently to avoid breaking them up.

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Loaded Potato Salad

Think of a baked potato and potato salad combined: crispy bacon, sharp cheddar, green onions, and a creamy sour cream-mayo dressing make this dish a crowd-pleaser all summer long.
5 from 2 votes
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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Course
Side Dish
Cuisine
American

Servings
12 people
Calories
261 kcal

Ingredients

  • 4 lbs red potatoes scrubbed and cubed into 1 inch pieces
  • 2 tbsp chicken bouillon seasoning
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • ⅔ cup buttermilk
  • 1 tsp creole seasoning
  • 1 packet ranch seasoning
  • 2 cups shredded sharp cheddar cheese (divided)
  • 10 slices bacon (divided) chopped
  • 1 bunch green onions or chives (divided)

Instructions

  • Boil the cubed potatoes in water seasoned with chicken bouillon for about 20 minutes, or until fork-tender. Drain and let cool 5–7 minutes so they remain warm but manageable.
  • Cook the bacon on a foil-lined baking sheet at 400°F for about 20 minutes, or until brown and crispy. Drain on paper towels and chop when cool.
  • In a large bowl, whisk together sour cream, mayonnaise, buttermilk, creole seasoning, and ranch seasoning until smooth.
  • Add the warm potatoes, 1½ cups shredded cheddar, 8 slices chopped bacon, and 3/4 of the green onions to the dressing. Gently fold until combined so the potatoes hold their shape.
  • Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with the remaining cheddar, bacon, and green onions. Serve chilled or at room temperature.

Video

Nutrition

Calories: 261kcal
Carbohydrates: 25g
Protein: 4g
Fat: 17g

Keyword
30 minutes, bacon, baked potato, loaded potato


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