Introduction
If you’re searching for the ultimate crowd-pleasing side dish, this Loaded Baked Potato Salad for Summer is it. Packed with crispy bacon, sharp cheddar, green onions, and tossed in a creamy sour cream dressing, this Potato Salad for Summer is the perfect addition to your BBQs, potlucks, or any family dinner. It takes everything you love about a loaded baked potato and transforms it into a chilled, hearty salad that everyone will scoop up in seconds.
Why You’ll Love This Loaded Potato Salad for Summer
Rich and Flavorful: Every bite combines smoky bacon, tangy sour cream, and sharp cheddar.
Perfect Make-Ahead Dish: Chill it in advance and let the flavors blend beautifully.
A Summer Staple: This Potato Salad for Summer is cool, satisfying, and pairs wonderfully with grilled meats, burgers, or sandwiches on a hot day.
🥗 Ingredients Breakdown – Build the Ultimate Potato Salad for Summer
There’s something timeless and comforting about a well-made Potato Salad for Summer. But to transform it from a simple side dish into the star of your summer spread, each ingredient must serve a purpose — bringing flavor, balance, and texture. Let’s take a closer look at what makes this version so irresistible.
🥔 Russet Potatoes – The Heart of the Salad
Using 4 pounds of russet potatoes, you’re laying the foundation of this dish with a variety known for its starchy, fluffy interior. Russets absorb dressings beautifully, making every bite rich and flavorful. Their mild taste allows the bacon, cheese, and sour cream to shine through, while still offering satisfying substance. For best results, peel and cube them evenly so they cook uniformly, then cool before mixing to avoid a gummy texture.
🥓 Bacon – A Crispy, Smoky Elevation
What makes a Potato Salad for Summer unforgettable? Bacon. Twelve ounces of crispy, crumbled bacon adds a salty, smoky crunch that contrasts perfectly with the creaminess of the potatoes. Don’t skimp on quality here — real, thick-cut bacon makes a difference. Sprinkle it generously throughout the salad and save a bit for garnish on top. It’s not just flavor; it’s texture, color, and pure crowd-pleasing magic.
🥄 Mayonnaise – The Creamy Binder
With 1 cup of mayonnaise, you’re bringing all the components together into a smooth, unified bite. Mayonnaise acts as the creamy canvas, giving body to the dressing and balancing both sharp and savory elements. Choose a high-quality mayo for best flavor — or try a mix of mayo and Greek yogurt for a lighter twist.
🍶 Sour Cream – Tang and Balance
Mayonnaise’s perfect partner in this salad is ¾ cup of sour cream, offering a gentle tang that cuts through richness without overpowering. It gives the salad a refreshing edge, making it ideal for warm weather meals. The combo of mayo and sour cream ensures your Potato Salad for Summer is luxurious but never heavy.
🧀 Cheddar Cheese – Sharp, Melty Goodness
Want to know what really makes it “loaded”? The 1½ cups of shredded cheddar cheese. Cheddar adds a bold, nutty richness and subtle melt-in-your-mouth quality when tossed into slightly warm potatoes. Use sharp or extra-sharp cheddar for deeper flavor, and consider grating it fresh rather than using pre-shredded for maximum creaminess.
🍏 Apple Cider Vinegar – A Splash of Brightness
Don’t underestimate the power of 3 tablespoons of apple cider vinegar. It doesn’t make the salad sour — it makes it come alive. The vinegar brightens the whole dish, enhances the seasoning, and cuts the fattiness of the cheese, bacon, and mayo. It’s that secret ingredient that lifts your Potato Salad for Summer from good to great.
🌿 Green Onions – Freshness and Color
6 chopped green onions bring vibrant green flecks and a crisp bite that’s more delicate than raw white onions. Their mild flavor pairs perfectly with the richer ingredients, offering balance and a fresh finish. Stir some in for depth and sprinkle more on top for presentation — they’re beautiful and delicious.
🧂 Salt & Pepper – The Silent Heroes
Every dish needs balance, and that’s where kosher salt and freshly ground black pepper come in. Don’t be afraid to taste as you go — potatoes can handle more salt than you might expect. Pepper adds subtle heat and aroma that rounds out the creamy richness.
Step-by-Step Instructions – How to Make the Best Potato Salad for Summer
To create a flavorful and crowd-pleasing Potato Salad for Summer, follow these simple and effective steps. Each stage helps build the texture, flavor, and refreshing quality that makes this dish a summer classic.
1. Prepare the Potatoes
Peel and dice 4 pounds of russet potatoes into even, bite-sized cubes. Place them in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart. Drain immediately and spread the potatoes on a tray or large plate to cool completely. This keeps them fluffy, not mushy.
2. Cook the Bacon
While the potatoes cool, cook 12 ounces of bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces. Save a small amount for garnishing later. Bacon adds smoky crunch that complements the creamy salad beautifully.
3. Make the Dressing
In a large mixing bowl, whisk together:
– 1 cup mayonnaise
– ¾ cup sour cream
– 3 tablespoons apple cider vinegar
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Taste and adjust the seasoning to your preference. This creamy and tangy dressing is the soul of your Potato Salad for Summer.
4. Combine Ingredients
Once the potatoes are cool, gently fold them into the bowl with the dressing. Add the crumbled bacon, 1½ cups shredded cheddar cheese, and 6 chopped green onions. Stir carefully to coat all ingredients without breaking the potatoes. Every spoonful should offer a mix of creaminess, saltiness, sharp cheddar, and freshness from the onions.
5. Chill and Let Flavors Blend
Cover the salad and refrigerate for at least 1 hour before serving. This step allows the flavors to meld, the dressing to set, and the texture to firm up slightly. The longer it chills, the better it tastes — making it perfect for preparing ahead.
6. Garnish and Serve
Before serving, give the salad a light toss and top with the reserved bacon and a few extra green onion slices. Serve chilled or at room temperature. It pairs perfectly with grilled meats, burgers, BBQ skewers, or as a standalone summer dish. Creamy, savory, and deeply satisfying, this is the Potato Salad for Summer you’ll keep coming back to.
Directions – How to Make Loaded Potato Salad for Summer
Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub and dry 4 pounds of russet potatoes, then bake them whole for about 45 to 55 minutes, or until fork-tender. Let the potatoes cool slightly so they’re easier to handle, then cut them into bite-sized chunks. This roasting method gives the potatoes a slightly caramelized flavor and firmer texture — perfect for a hearty summer salad.
Prepare the Mix-ins
While the potatoes are baking, cook 12 ounces of bacon until crispy, then crumble it into small pieces. Chop 6 green onions into thin slices. These add a pop of freshness and color to your Potato Salad for Summer.
Make the Dressing
In a large bowl, whisk together 1 cup of mayonnaise, ¾ cup of sour cream, and 3 tablespoons of apple cider vinegar. Season the dressing with kosher salt and freshly ground black pepper to taste. This creamy, tangy base brings all the flavors together in a smooth, flavorful blend.
Combine Everything
Once the potatoes are cool and cut, gently fold them into the dressing mixture. Add the crumbled bacon, 1½ cups of shredded cheddar cheese, and the chopped green onions. Toss everything together until well coated, taking care not to mash the potatoes. Every piece should be covered in that rich, creamy dressing.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate the salad for at least 3 hours to let the flavors meld and the texture firm up. Before serving, give the salad a light stir to freshen it up. If desired, garnish with extra shredded cheese, bacon crumbles, or green onion slices for a colorful and flavorful finish.
How to Serve Potato Salad for Summer
This Loaded Potato Salad is incredibly versatile and perfect for all kinds of summer occasions:
– Serve it chilled alongside grilled burgers, ribs, or hot dogs at your next BBQ.
– Pair it with roast chicken or grilled steak for a hearty dinner that feels comforting yet fresh.
– Present it in a large chilled serving bowl and top with extra bacon and green onions for a dish that not only tastes amazing but looks stunning on the table.
Whether it’s a picnic, potluck, or backyard party, this Potato Salad for Summer is sure to impress.
Storage Tips
To keep your potato salad fresh and flavorful:
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Before serving again, give the salad a gentle stir to redistribute the dressing and restore its creamy texture.
– Avoid freezing, as the creamy dressing may separate and the potatoes can become grainy when thawed.
This recipe tastes even better the next day, making it ideal for prepping ahead of time for gatherings or weekday meals.
Frequently Asked Questions – Potato Salad for Summer
Can I use red potatoes instead of russet potatoes?
Yes, you absolutely can. Red potatoes are a great alternative for this Potato Salad for Summer because they hold their shape well after cooking and have a slightly waxy, creamy texture. They don’t absorb as much dressing as russets, which means your salad will stay firmer and less likely to become mushy. Plus, the red skin adds a nice visual contrast if you choose to leave it on.
Is it okay to boil the potatoes instead of baking them?
Definitely. Boiling is a perfectly acceptable method for cooking potatoes in this recipe. Just simmer the cubed potatoes in salted water until fork-tender — usually about 10 to 12 minutes. That said, baking the potatoes gives them a richer, deeper flavor and a slightly drier texture, which helps them soak up the dressing better. Either method works depending on your time and taste preference.
Can I make Potato Salad for Summer a day ahead?
Yes — in fact, it’s highly recommended! Making this Potato Salad for Summer a day in advance allows the flavors to fully develop and meld together. The dressing becomes more flavorful, and the potatoes absorb more of the seasoning, creating a more cohesive and delicious result. Simply store it in the fridge in an airtight container and give it a gentle stir before serving.
Conclusion
There’s a reason this Potato Salad for Summer keeps showing up at backyard BBQs, potlucks, and family dinners — it’s simple to make, packed with bold flavors, and endlessly satisfying. From the crispy bacon to the tangy sour cream dressing, every bite brings comfort and freshness in perfect harmony.
Whether you serve it alongside grilled meats or enjoy it straight from the fridge on a warm afternoon, this loaded potato salad is sure to become a seasonal favorite. The best part? It tastes even better the next day, making it perfect for preparing ahead and stress-free hosting.
If you try this recipe, let us know how it turned out! Don’t forget to pin it, share it with friends, or leave a comment below — and keep this go-to Potato Salad for Summer in your back pocket for every sunny gathering to come.
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Potato Salad for Summer
Prep Time 15 minutes Cook Time 55 minutes Total Time 1 hour 10 minutes Description
Ingredients
- russet potatoes
- bacon cooked and crumbled
- mayonnaise
- sour cream
- shredded cheddar cheese
- apple cider vinegar
- green onions chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F. Bake potatoes for 45-55 minutes or until fork-tender. Let cool slightly, then cut into bite-sized chunks.
- Cook bacon until crispy and crumble it. Chop green onions.
- In a large bowl, whisk together mayonnaise, sour cream, and apple cider vinegar. Season with salt and pepper.
- Gently fold in the potatoes. Add bacon, cheddar cheese, and green onions. Toss to combine.
- Refrigerate for at least 3 hours before serving. Garnish with extra bacon, cheese, or green onions if desired.