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. Yukon gold potatoes (yellow) or new potatoes are the best type of potato to use for potato salad because they keep their shape.

Table of Contents

• Ingredients you will need for this fully loaded potato salad
• How to make this fully loaded potato salad recipe
• Tips and tricks to make the best potato salad
• FAQ

Ingredients you will need for this fully loaded potato salad

This recipe combines all the delicious elements of a loaded baked potato into a creamy, tangy potato salad. Here’s what you’ll need:

• 1.5kg (3 lbs) Yukon Gold or yellow potatoes
• 3 tbsp 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 to taste

How to make this fully loaded potato salad recipe

Follow these simple steps to prepare your delicious fully loaded potato salad:

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.

Tips and tricks to make the best potato salad

Creating the perfect potato salad involves a few key tips:

• Use the right potatoes: Yukon Gold or new potatoes hold their shape well and have a creamy texture.
• Add pickle juice while the potatoes are warm: This allows the potatoes to absorb the tangy flavor.
• Cook bacon until crispy: Crispy bacon adds a delightful crunch to the salad.
• Chill before serving: Letting the salad chill in the fridge for at least an hour before serving helps the flavors meld together.

FAQ

Can I make this potato salad ahead of time?

Yes, this potato salad can be made a day in advance and stored in the fridge. The flavors will meld together, making it even more delicious.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

Can I use a different type of cheese?

Yes, you can use any cheese you prefer, such as sharp cheddar, Colby Jack, or even blue cheese for a different flavor profile.

What other add-ins can I use?

Feel free to add other ingredients like chopped celery, diced pickles, or hard-boiled eggs to customize your potato salad.

And that’s it for this Fully Loaded Potato Salad!

If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of potato salad recipes, check out my other potato salad ideas here.

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!

Fully Loaded Potato Salad

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• Author: Andrea Buckett

Ingredients

1.5kg (3lbs) Yukon Gold or yellow potatoes 3 tablespoons pickle juice (or white wine vinegar) 6 slices bacon, cut into 1/4” strips 3/4 cup mayonnaise 1/2 cup plain greek yogurt 5 green onions, thinly sliced 1 cup grated cheddar Salt and Pepper

Instructions

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.

Notes

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