Loaded Potato Salad with Bacon, Chives & Sour Cream

There’s something about a good potato salad that brings back memories of summer cookouts and family picnics. But not all potato salads are created equal! Today I want to share my absolute favorite version – Loaded Potato Salad with Bacon, Chives & Sour Cream. This isn’t your ordinary, plain potato salad. It’s packed with all the amazing toppings you’d find on a loaded baked potato, mixed into a creamy, tangy side dish that steals the show at any barbecue.

I first tried this recipe at my neighbor’s backyard party five years ago. After one bite, I was hooked! I begged her for the recipe, and I’ve been making it ever since, adding my own little twists along the way. Now it’s the one dish my family always asks me to bring to gatherings, and there are never any leftovers to take home!

The Perfect Potatoes

Choosing Your Spuds

The foundation of any great potato salad is, of course, the potatoes! For this loaded version, you want to use waxy potatoes that hold their shape after cooking. Red potatoes or Yukon Golds are my top picks. They have a buttery, creamy texture that works perfectly in potato salad.

Stay away from russet or Idaho potatoes for this recipe. Those are great for baking or mashing, but they tend to fall apart in potato salad, giving you a mushy mess instead of nice chunks.

Cooking Method

How you cook your potatoes makes a big difference in the final taste and texture of your potato salad. Here’s my foolproof method:

Start with about 3 pounds of potatoes. Wash them well but don’t peel them – the skins add color, texture, and nutrients! Cut the potatoes into chunks about 1-inch in size. Try to keep the pieces similar in size so they cook evenly.

Place the potato chunks in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water – this is super important! Salting the cooking water seasons the potatoes from the inside out.

Bring the water to a boil, then reduce the heat to a gentle simmer. Cook the potatoes until they’re just tender when pierced with a fork. This usually takes about 12-15 minutes, but start checking at the 10-minute mark. The key is to catch them at just the right moment – soft enough to eat but firm enough to hold their shape.

Once they’re done, drain the potatoes in a colander. Here’s a pro tip: after draining, return the hot potatoes to the empty pot and let them sit for a minute or two. The heat from the pot helps dry out extra moisture, which helps the potatoes soak up more dressing later!

The Loaded Toppings

Bacon Goodness

What makes this potato salad “loaded” is all the yummy toppings we mix in. First up: BACON! You’ll need about 8-10 slices of thick-cut bacon for this recipe.

Cook the bacon until it’s nice and crispy. You can do this in a skillet on the stove, or for less mess, lay the bacon strips on a baking sheet and cook them in the oven at 400°F for about 15-20 minutes. Once cooked, let the bacon cool, then crumble it into pieces.

Save a little bit of the bacon to sprinkle on top right before serving – this adds a nice crunch and makes the salad look extra appetizing!

Fresh Herbs and Add-ins

Next, we need some fresh herbs and veggies to brighten up our potato salad:

1 bunch of fresh chives, finely chopped (save some for topping)
4 green onions, sliced thin
1/2 cup finely diced red onion
1/4 cup finely chopped fresh parsley

The combination of chives and green onions gives a mild onion flavor that pairs perfectly with potatoes, while the red onion adds a bit of crunch and color. The parsley brings a fresh note that balances the richness of the other ingredients.

The Creamy Dressing

Mixing It Up

Now for the creamy, tangy dressing that brings everything together! This dressing is what makes this potato salad extra special. Here’s what you’ll need:

1 cup sour cream
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 cup shredded sharp cheddar cheese

In a large bowl, mix together the sour cream, mayonnaise, mustard, and vinegar until smooth. Then stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Finally, fold in the shredded cheddar cheese.

The combination of sour cream and mayonnaise gives you the perfect creamy texture. The sour cream adds tanginess while the mayo adds richness. The yellow mustard and apple cider vinegar add a zip that cuts through the creaminess, and the spices add depth of flavor.

The Cheese Factor

When it comes to the cheese, sharp cheddar is the way to go! It has enough flavor to stand up to the other ingredients. You can shred it yourself from a block (which melts better) or use pre-shredded cheese if you’re in a hurry.

For extra cheese lovers, save a little shredded cheese to sprinkle on top along with the bacon and chives.

Putting It All Together

The Mix-In Method

Once your potatoes are cooked and slightly cooled (still warm but not hot), it’s time to put everything together. But don’t just dump everything in at once! Here’s how to layer the flavors for the best result:

Put the warm potato chunks in a large mixing bowl.
Drizzle about half of the dressing over the warm potatoes and gently fold it in. The warm potatoes will absorb some of the dressing, making them extra flavorful.
Add the red onion, most of the green onions, and most of the crumbled bacon (remember to save some for topping). Fold these in gently.
Add the remaining dressing and fold again, being careful not to break up the potato chunks too much.
Finally, fold in most of the chives and all of the parsley.

The Waiting Game

Here’s the hardest part of making this potato salad – you need to let it chill! Cover the bowl and refrigerate for at least 2 hours, but overnight is even better. This resting time lets all the flavors meld together.

Before serving, give the potato salad a gentle stir and taste it. You might want to add a little more salt and pepper at this point. Then, transfer it to a serving bowl and top with the reserved bacon crumbles, chives, green onions, and shredded cheese.

Serving and Storage Tips

Perfect Pairings

This loaded potato salad is the perfect side dish for almost any main course, but it pairs especially well with:

Grilled burgers and hot dogs
BBQ chicken or ribs
Grilled steaks
Fried chicken
Sandwiches and wraps

It’s hearty enough that it could even be a main dish for lunch! Just add some sliced hard-boiled eggs on top for extra protein.

Make-Ahead Magic

One of the best things about this potato salad is that you can (and should) make it ahead of time. It actually tastes better the next day after the flavors have had time to develop.

You can make this potato salad up to two days in advance. Just keep it refrigerated in an airtight container. If you’re making it more than a day ahead, wait to add the toppings until right before serving so they stay fresh and crispy.

Leftovers and Storage

If by some miracle you have leftovers, they’ll keep in the refrigerator for up to 3-4 days in an airtight container. Just note that the bacon might lose some of its crunch over time.

I don’t recommend freezing potato salad because the texture of the potatoes and the creamy dressing changes when thawed.

Variations to Try

Spicy Version

Like things with a kick? Try adding:

1 diced jalapeño pepper (seeds removed if you don’t want it too spicy)
A dash of hot sauce in the dressing
Pepper jack cheese instead of cheddar

Herb Lover’s Version

For an extra fresh take:

Add 2 tablespoons fresh dill
Mix in 1 tablespoon fresh thyme leaves
Use a mix of herbs like basil, tarragon, and chives

Lighter Option

Want a lighter version? Try:

Greek yogurt instead of sour cream
Light mayonnaise instead of regular
Turkey bacon instead of pork bacon

Recipe at a Glance

Ingredient/Step	Details
Main Ingredient	3 pounds waxy potatoes (red or Yukon Gold)
Cooking Method	Boil potatoes until fork tender (12-15 minutes)
Key Flavors	Bacon, cheddar cheese, sour cream, chives
Prep Time	30 minutes
Cook Time	15 minutes
Chill Time	At least 2 hours, preferably overnight
Total Time	3 hours (including chilling)
Servings	8-10 as a side dish
Make Ahead	Up to 2 days in advance
Storage	Refrigerate for 3-4 days
Perfect For	BBQs, potlucks, picnics, family dinners

Final Thoughts

This Loaded Potato Salad with Bacon, Chives & Sour Cream is one of those crowd-pleasing recipes that’s worth having in your cooking toolbox. It takes a classic side dish and turns it into something special that people will remember and ask for again and again.

What I love most about this recipe is how it brings together so many delicious flavors and textures – the creaminess of the potatoes and dressing, the crunch from the bacon, the fresh zip from the chives and onions, and the rich tang from the cheese and sour cream. Every bite is like a loaded baked potato in salad form!

Don’t be afraid to make this recipe your own by adjusting the ingredients to suit your taste. Add more bacon if you’re a bacon lover, or throw in some diced hard-boiled eggs for extra protein. The basic formula is flexible enough to handle your creative touches.

Next time you’re invited to a potluck or hosting a backyard BBQ, give this loaded potato salad a try. I promise it won’t be long before friends and family are asking you for the recipe, just like I begged my neighbor for it years ago!

Happy cooking and happy eating!