Fully Loaded Potato Salad


Fully Loaded Potato Salad

I’ve never met a potato salad that I didn’t love! This one is really decadent, leaning on the idea of a loaded baked potato.  I mean there is really nothing better! Yukon gold potatoes (yellow) or new potatoes are the best type of potato to use for potato salad because they keep their shape.

Whether or not you keep the skin on the potatoes is up to you, I happen to love skin on potato salad. But what makes this one of my favourite potato salad recipes is the addition of all the add-ins! Green onions (or chives), crispy bacon bits and grated cheddar cheese mixed with tender potatoes and enrobed in a creamy, tangy dressing!  I know your going to love it!


Fully Loaded Potato Salad

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1.5kg (3lbs) Yukon Gold or yellow potatoes

3 tablespoons pickle juice (or white wine vinegar)

6 slices bacon, cut into ¼” strips

¾  cup mayonnaise

½ cup plain greek yogurt

5 green onions, thinly sliced

1 cup grated cheddar

Salt and Pepper


1. Cut the potatoes into 1-inch pieces. 

2. Fill a large pot with cold water and season generously with salt. Add the potatoes and place the pot on the stove set over high heat. Bring to a boil. Cook the potatoes until they are fork tender. Drain and transfer to a large bowl. 

3. Pour the pickle juice over the potatoes while they are still warm. Toss to combine and set the potatoes aside to cool completely.

4. In the meantime, add the bacon to a skillet placed over medium heat and cook until the bacon is crispy. Transfer the bacon to a paper towel lined plate and set aside.

5. Once the potatoes are completely cooled, add the mayonnaise, Greek yogurt, green onions, grated cheddar and season with salt and pepper. Stir gently to combine.

This can be served immediately or stored in the refrigerator for up to 2 days before serving.


Looking for more potato salad recipes?  Check out this Lemon Garlic Potato Salad with Snap Peas and Feta recipe.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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