This creamy, bacon-packed, cheesy, egg-studded red potato salad is the kind of side dish that turns heads at any picnic table. In this article, I’ll walk you through why it’s so irresistible, the best ingredients to use, prep secrets, and serving ideas plus a printable recipe card at the end. Whether you’re feeding a crowd or meal-prepping for the week, this loaded red potato salad delivers big comfort and bold flavor in every bite.
Let’s dive in with a little story behind the recipe…
Loaded Red Potato Salad Recipe
Table of Contents
The Story & Ingredients: Why This Red Potato Salad Is a Must-Make
A Family Favorite That’s All About Flavor
Hi there! I’m Lia—the hands behind recipeslia.com, and this loaded red potato salad has roots in my family’s summer cookouts. I still remember my mom standing over the stove boiling potatoes while the bacon sizzled nearby, the kitchen smelling like home. It wasn’t just food—it was tradition. We’d sit outside with heaping plates while the sun set, surrounded by laughter, stories, and second helpings.
That memory inspired me to recreate a dish that’s every bit as comforting but with a fun, crowd-pleasing upgrade—cheddar, bacon, creamy Caesar dressing, and hard-boiled eggs. I wanted the creamy base of a classic southern potato salad, but with the bold edge of something you’d bring to a BBQ and watch disappear in minutes.
This version is flexible, make-ahead friendly, and layered with textures that make every bite satisfying. If you love dishes like frito corn salad, you’ll adore this one.
Key Ingredients That Make It Loaded
Let’s break down what gives this salad its standout appeal. You’ll start with red potatoes for their tender texture and thin skins—no peeling needed! Then come chopped green onions, chopped hard-boiled eggs, and crispy cooked bacon. For richness and tang, the dressing blends mayonnaise, sour cream, and Caesar dressing. And of course, shredded cheddar cheese gets folded in for that perfect salty bite.
Here’s what you need:
- 3 pounds red potatoes, washed and chopped
- 5 green onions, diced (reserve some for garnish)
- 4 hard-boiled eggs, chopped
- 7–8 slices bacon, cooked and crumbled (reserve some for garnish)
- 1½ cups shredded cheddar cheese (plus extra for topping)
- ½ cup mayonnaise
- ⅓ cup sour cream
- ⅔ cup Caesar dressing
- Salt and pepper to taste
If you’re a fan of mixing textures and bold flavors like in cowboy caviar, this recipe will hit all the right notes.
How to Make Loaded Red Potato Salad Perfectly Every Time
Step-by-Step Guide to Get That Creamy, Flavor-Packed Finish
This loaded red potato salad comes together with just a little prep and a whole lot of flavor payoff. The real secret lies in the balance between warm and cool ingredients, the right potato texture, and a generous—but not overwhelming—mix of creamy dressing.
Start by boiling your chopped red potatoes in salted water until fork-tender. You want them soft, not mushy, which usually takes about 5 to 8 minutes. Drain them and let them cool completely—this is important so the dressing doesn’t get absorbed too quickly and leave you with a dry salad.
While the potatoes cool, cook your bacon until crispy. You can use a skillet or even bake it for a hands-free method. Once cooled, chop or crumble it into bite-sized pieces. Hard-boil your eggs ahead of time and give them a rough chop, just enough to get texture in every bite.
Now, in a large mixing bowl, add your potatoes, most of the bacon, eggs, green onion, and cheddar cheese. In a separate bowl, whisk together the mayonnaise, sour cream, and Caesar dressing. Season the dressing with salt and pepper to your taste, then gently fold it into the potato mixture.
Transfer the salad to your fridge for at least two hours before serving. This rest time helps the flavors meld beautifully. Just before serving, top with the remaining bacon, green onions, and cheese for a fresh and colorful finish.
This method guarantees creamy, loaded, and balanced bites every time. If you love make-ahead dishes like cucumber tomato salad or black bean corn pasta salad, this one will quickly become a staple.
Make-Ahead Tips, Storage, and Best Texture Tricks
Want to save time on the day of your cookout or dinner? You absolutely can prepare this red potato salad in advance. In fact, it tastes even better after a day in the fridge. Just keep it in an airtight container and stir gently before serving.
Pro tip: Boil your eggs and potatoes a day ahead and store them separately in the fridge until you’re ready to mix. Cook your bacon fresh or reheat it in a dry skillet to restore crispiness.
Storage: Leftovers last in the refrigerator for up to 4 days. Don’t freeze—it ruins the texture.
Texture tip: If your potatoes feel too dry after chilling, add a tablespoon of mayo and Caesar dressing before serving to freshen things up.
For something equally meal-prep friendly, pair this with garlic butter baked salmon for a rich dinner combo that’ll impress every time.
Fun Variations and Perfect Pairings for Every Occasion
Customizing Your Loaded Red Potato Salad
One of the best things about this loaded red potato salad recipe is how easily you can adapt it to suit your cravings or dietary needs. Don’t eat pork? Swap bacon for turkey bacon or crispy prosciutto. Want to add more color and crunch? Try dicing in some red bell pepper or chopped celery. A dash of smoked paprika or garlic powder in the dressing can also deepen the flavor.
If you’re leaning toward a more tangy twist, you can stir in a tablespoon of Dijon mustard or even chopped dill pickles. Love spice? A few dashes of hot sauce or cayenne will bring heat to the creamy base.
For a heartier version, stir in shredded rotisserie chicken or leftover grilled steak. These additions make it a complete one-bowl meal—especially helpful if you’re prepping ahead for the week.
This flexible recipe style is similar to what makes garlic butter honey BBQ chicken tacos such a hit: bold flavor, minimal effort, and totally customizable.
What to Serve It With (and When to Bring It Out)
Loaded red potato salad is a natural at picnics, potlucks, and BBQs—but it’s just as welcome on a weeknight dinner plate. Its creamy, rich base pairs perfectly with grilled meats, sandwiches, or lighter salads.
Top Serving Ideas:
- Serve it chilled alongside burgers, grilled sausages, or ribs.
- Pair it with mini fruit pizzas or watermelon for a colorful summer plate.
- Use it as a filling lunch next to crisp romaine and a boiled egg.
- Add it to your holiday spread next to roasted meats and veggie sides.
Hosting a gathering? This red potato salad goes beautifully with creamy dips like Franks RedHot Buffalo Chicken Dip, giving you that hot-cold appetizer balance guests love.
Print
Loaded Red Potato Salad Recipe Everyone Will Love
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy loaded red potato salad with bacon, cheddar, and Caesar dressing—perfect for gatherings or summer BBQs.
Ingredients
3 pounds red potatoes, washed and chopped
5 green onions, diced
4 hard-boiled eggs, chopped
7–8 slices bacon, cooked and crumbled
1½ cups shredded cheddar cheese
½ cup mayonnaise
⅓ cup sour cream
⅔ cup Caesar dressing
Salt and pepper to taste
Instructions
1. Boil chopped red potatoes in salted water until fork-tender (5–8 minutes). Drain and let cool.
2. Chop and cook the bacon until crisp. Peel and chop the hard-boiled eggs.
3. In a large bowl, combine potatoes, eggs, green onions, bacon, and shredded cheddar.
4. In a small bowl, mix mayonnaise, sour cream, Caesar dressing, salt, and pepper.
5. Gently fold dressing into potato mixture until evenly coated.
6. Chill in refrigerator for at least 2 hours before serving.
7. Garnish with extra bacon, cheddar, and green onions before serving.
Notes
Make a day ahead for best flavor.
Add mustard or pickles for a tangy variation.
Store in airtight container for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil and mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
FAQs About Loaded Red Potato Salad
What’s the best type of potato for loaded potato salad?
Red potatoes are ideal because their skins are thin (no peeling required), and they hold their shape well after boiling. Yukon golds work too, but avoid starchy varieties like russets.
Can I make this salad the day before?
Yes! In fact, it tastes better after chilling for several hours. Just keep it in an airtight container and garnish right before serving.
How do I keep the salad from getting watery?
Make sure to cool your potatoes completely before mixing in the dressing. Also, avoid overcooking them—firm but tender is the sweet spot.
Can I make this without mayo?
You can substitute the mayo with Greek yogurt for a lighter twist. It’ll still be creamy with a slight tang and pairs great with the bacon and cheese combo.
Conclusion: A Crowd-Pleasing Classic Worth Repeating
There’s something special about recipes that feel nostalgic, indulgent, and just plain delicious—and this loaded red potato salad recipe is all of those things. With crispy bacon, sharp cheddar, creamy Caesar dressing, and perfectly tender potatoes, every bite is packed with flavor. Whether you’re hosting a backyard barbecue, prepping for a holiday potluck, or just need a comforting side dish, this salad never lets you down.
For even more flavor-packed dishes that go with this salad, check out my sun-dried tomato pasta salad or this refreshing watermelon cucumber salad. They make a delicious trio on any summer table.
Keep this one in your rotation—it’s reliable, satisfying, and always a hit.
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