Loaded potato salad was invented in 1980s Texas steakhouses to use leftover baked potato toppings before they spoiled.
Ultimate Loaded Potato Salad
Dive into our Ultimate Loaded Potato Salad, where creamy goodness meets a delightful crunch! This crowd-pleaser features tender potatoes, crispy bacon, and zesty green onions, making it a fantastic dish to enjoy warm, at room temperature, or chilled. Perfect for any gathering, this salad is sure to impress your guests and satisfy those taste buds!
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
The Story
This American backyard staple is actually German kartoffelsalat's rebellious cousin that emigrated to Pennsylvania in the 1850s with Deutsch settlers who discovered mayonnaise wasn't the devil's condiment after all—they ditched the traditional vinegar-oil dressing for creamy mayo-sour cream, then went completely mental adding bacon and cheese because apparently everything tastes better when you treat vegetables like they're wearing edible armor.
Regional Twist
In Louisiana's Acadiana parishes, they swap the bacon bits for andouille sausage and fold in pickled jalapeños alongside those green onions, creating a Creole-meets-Midwest monster that'll make your grandmother's church potluck version look positively tame.
📝 Ingredients
Shopping List
- 1 cup (118 ml) bacon bits
- 1 cup (118 ml) green onions
- 2 lbs (907 g) potatoes
- 1 cup (237 ml) shredded cheese
- 1 cup (237 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- 1 cup (237 ml) mayonnaise
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Steam the potatoes in the microwave until tender, about 10-15 minutes.
- 2
Let the potatoes cool, then chop them into bite-sized pieces.
- 3
In a large bowl, combine the sour cream, mayonnaise, salt, and pepper.
- 4
Add the chopped potatoes, shredded cheese, green onions, and bacon bits to the bowl.
- 5
Mix gently until everything is well combined.
- 6
Serve immediately or refrigerate until ready to serve.
💡 Pro Tips
- ✓Steam potatoes with skins on until fork-tender but still firm (internal temp 205-210°F) because overcooked potatoes absorb too much dressing and create a mushy texture.technique205-210°F
- ✓Cool steamed potatoes for exactly 15-20 minutes before chopping so they're warm enough to absorb flavors but cool enough to hold their shape when mixed.timing15-20 minutes
- ✓Use a 1:1 ratio of sour cream to mayonnaise and add 1 tablespoon of pickle juice or vinegar to brighten the fat-heavy base and prevent flavor muting.ingredient1:1 ratio
- ✓Add cheese and bacon while potatoes are still slightly warm (around 100°F) so the cheese partially melts and creates better flavor distribution throughout the salad.technique100°F
- ✓Reserve 1/4 of the green onions and bacon to add just before serving because they lose their textural contrast and fresh flavor after 2+ hours in the creamy mixture.timing2+ hours
Share this recipe
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
Share this recipe
Loaded potato salad was invented in 1980s Texas steakhouses to use leftover baked potato toppings before they spoiled.
Ultimate Loaded Potato Salad
Dive into our Ultimate Loaded Potato Salad, where creamy goodness meets a delightful crunch! This crowd-pleaser features tender potatoes, crispy bacon, and zesty green onions, making it a fantastic dish to enjoy warm, at room temperature, or chilled. Perfect for any gathering, this salad is sure to impress your guests and satisfy those taste buds!
The Story
This American backyard staple is actually German kartoffelsalat's rebellious cousin that emigrated to Pennsylvania in the 1850s with Deutsch settlers who discovered mayonnaise wasn't the devil's condiment after all—they ditched the traditional vinegar-oil dressing for creamy mayo-sour cream, then went completely mental adding bacon and cheese because apparently everything tastes better when you treat vegetables like they're wearing edible armor.
Regional Twist
In Louisiana's Acadiana parishes, they swap the bacon bits for andouille sausage and fold in pickled jalapeños alongside those green onions, creating a Creole-meets-Midwest monster that'll make your grandmother's church potluck version look positively tame.
📝 Ingredients
Shopping List
- 1 cup (118 ml) bacon bits
- 1 cup (118 ml) green onions
- 2 lbs (907 g) potatoes
- 1 cup (237 ml) shredded cheese
- 1 cup (237 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- 1 cup (237 ml) mayonnaise
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Steam the potatoes in the microwave until tender, about 10-15 minutes.
- 2
Let the potatoes cool, then chop them into bite-sized pieces.
- 3
In a large bowl, combine the sour cream, mayonnaise, salt, and pepper.
- 4
Add the chopped potatoes, shredded cheese, green onions, and bacon bits to the bowl.
- 5
Mix gently until everything is well combined.
- 6
Serve immediately or refrigerate until ready to serve.
💡 Pro Tips
- ✓Steam potatoes with skins on until fork-tender but still firm (internal temp 205-210°F) because overcooked potatoes absorb too much dressing and create a mushy texture.technique205-210°F
- ✓Cool steamed potatoes for exactly 15-20 minutes before chopping so they're warm enough to absorb flavors but cool enough to hold their shape when mixed.timing15-20 minutes
- ✓Use a 1:1 ratio of sour cream to mayonnaise and add 1 tablespoon of pickle juice or vinegar to brighten the fat-heavy base and prevent flavor muting.ingredient1:1 ratio
- ✓Add cheese and bacon while potatoes are still slightly warm (around 100°F) so the cheese partially melts and creates better flavor distribution throughout the salad.technique100°F
- ✓Reserve 1/4 of the green onions and bacon to add just before serving because they lose their textural contrast and fresh flavor after 2+ hours in the creamy mixture.timing2+ hours