Loaded Potato Salad for a Crowd
Tested & Approved
by Sophie Lane
This loaded potato salad piles tender Yukon Gold potatoes with crispy bacon, sharp cheddar, and a creamy tangy dressing into one irresistible crowd-pleasing bowl. It's the easy make-ahead side that outshines every other dish on the picnic table.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintLoaded Potato Salad for a Crowd
A creamy, hearty loaded potato salad packed with crispy bacon, sharp cheddar, and green onion, sized to feed a hungry crowd.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 16 1x
- Method: Boiling
- Cuisine: American
Ingredients
- 5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 1 tablespoon salt (for boiling water)
- 12 slices bacon, cooked crisp and crumbled
- 2 cups sharp cheddar cheese, shredded
- 6 large eggs, hard-boiled, peeled, and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 cup green onions, thinly sliced (plus extra for garnish)
- 1/2 cup celery, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Place the potato chunks in a large pot, cover with cold water, and add the tablespoon of salt. Bring to a boil and cook for 12-15 minutes, until fork-tender but not mushy.
- Drain the potatoes well and spread them on a large baking sheet to cool completely, about 20 minutes.
- While the potatoes cook, cook the bacon in a skillet until crisp, then drain on paper towels and crumble once cool.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, garlic powder, and smoked paprika until smooth.
- Add the cooled potatoes, chopped eggs, crumbled bacon, shredded cheddar, green onions, and celery to the bowl with the dressing.
- Gently fold everything together until the potatoes are evenly coated, being careful not to mash them.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 2 hours to let the flavors meld before serving.
- Garnish with extra green onion, bacon, and a sprinkle of cheddar right before serving.
Notes
For the best texture, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape better than starchy russets. This loaded potato salad can be made up to 2 days ahead and stored covered in the fridge — just add the garnish right before serving so the bacon stays crisp.
Frequently Asked Questions
What makes a potato salad 'loaded'?
A loaded potato salad goes beyond the classic mayo-and-potato base by adding hearty mix-ins like crispy bacon, shredded cheddar cheese, hard-boiled eggs, and green onion, turning a simple side into a rich, savory dish that eats almost like a meal.
Can I make this loaded potato salad ahead of time?
Yes, this loaded potato salad actually tastes better after chilling for a few hours or overnight, since the flavors have time to blend. Store it covered in the refrigerator for up to 3 days and add fresh garnishes just before serving.
What potatoes work best for loaded potato salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape after boiling and won't turn mushy when mixed with the creamy dressing and toppings.
How do I keep loaded potato salad from getting watery?
Make sure to drain the potatoes thoroughly and let them cool completely on a baking sheet before adding the dressing. Cooling releases excess steam and moisture, which keeps the salad creamy instead of watery.
Can I make this loaded potato salad lighter?
You can swap half the mayonnaise for Greek yogurt and use turkey bacon to lighten the dish while still keeping the creamy, loaded texture and smoky flavor people love.
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