Loaded Potato Salad has everything you want in one bowl: smoked sausage, crispy bacon, sharp cheddar, and ranch seasoning, all tossed together in a creamy dressing. It’s basically a loaded baked potato in salad form. I’m also sharing my favorite trick for cooking the potatoes so they stay fork tender and never turn to mush.
I originally shared this recipe back in March 2017, and today I’m updating it with new information and extra tips!
My mom loves potato salad. Every time she visits I ask what she wants to eat and potato salad comes out first! I can’t make a potato salad without thinking of her love for them!
This isn’t your basic potato salad. It’s loaded with smoked sausage, crispy bacon, sharp cheddar, and ranch seasoning until it tastes like everything you love about a loaded baked potato, just in salad form. I also tested a handful of methods before landing on the one that keeps the potatoes fork tender instead of turning to mush. More on that below.
Loaded Potato Salad
Potatoes are simple and the perfect foil for lots of toppings! This potato salad has all the good stuff. Smoked sausage, crispy bacon, sharp cheddar, ranch seasoning, and fresh chives, all tossed together in a creamy sour cream and mayo dressing. It’s basically a loaded baked potato that decided to become a salad.
How to Make Loaded Potato Salad
This one comes together in a few easy stages. Boil and season the potatoes, cook the bacon and dice the sausage, whisk up the dressing, then toss everything together and chill.
I always cut raw bacon with kitchen scissors instead of a knife. It’s faster, less messy, and these are the ones I keep by the stove for exactly this job. I cook the bacon in a cast iron skillet over medium-high heat until it’s just crisping up, then use the same pan drippings in the dressing for extra flavor.
How Long to Boil Potatoes for Potato Salad
Plan on simmering your potatoes about 10 to 12 minutes once the water reaches a boil, just until they’re fork tender. Any longer and you’re headed toward mushy, falling-apart potato salad.
I tested a handful of methods before landing on this one, borrowed from America’s Test Kitchen. The real trick isn’t just watching the clock, it’s what happens right after you drain the potatoes. Instead of dumping them hot and wet straight into the dressing, spread them on a baking sheet, hit them with a little seasoning, and let them cool in the fridge first. That step keeps them from soaking up extra liquid and turning to mush.
Full measurements and timing are in the recipe card below.
Can You Freeze Potato Salad?
Lots of people ask if you can freeze potato salad. True story. Please don’t.
This dressing is mayo and sour cream, and freezing breaks that emulsion. It comes out separated, watery, and honestly kind of sad. Just make a batch size you’ll actually finish within the week instead.
How Far Ahead Can You Make Potato Salad?
You can make this up to a day ahead, two if you really need to stretch it. The flavors get stronger the longer everything sits together, so I like to make it the day before serving. Any earlier than that and the ranch flavor can start to take over.
Mains to Pair It With
More Sides to Serve
- Old Fashioned Tomato and Cucumber Salad
- Hawaiian Macaroni Salad
- Sweet Skillet Cornbread with Honey Butter
Smoked Sausage & Bacon Loaded Potato Salad
Ingredients
- 2 lbs potatoes gold or red are my favorites
- 1 packet ranch powder or 1 1/2 Tablespoons from a big container
- 1 teaspoon coarsely ground black pepper freshly ground preferred
- 1/4 teaspoon white pepper
- 1 teaspoon dried dill
- ½ teaspoon smoked paprika
- ½ teaspoon powdered garlic
- 1 lbs bacon
- 10 oz fully cooked beef smoked sausage I use the skinless one from Eckrich-it is excellent!
- 2 Tablespoons minced chives
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- ¼ cup milk
- 1 Tablespoon bacon drippings
- 2 cups sharp cheddar cheese grated
Instructions
- Prepare potatoes to your liking. Scrub or peel them. Chop into bite sized pieces, about the same size.
- Place the chunked potatoes in a medium-large pot and cover with 1” of cool water. Bring the potatoes to a boil over high heat, then reduce to medium-heat and simmer until fork tender. About 10-12 minutes.
- While potatoes are cooking combine ranch powder, black pepper, dill, paprika, powdered garlic and white pepper in a small bowl. Use a fork to stir together.
- When potatoes are cooked, drain thoroughly in a colander. Spread out on a baking sheet and sprinkle with the spice mix. Toss gently or flip with spatula to coat. Cool in the refrigerator 30 minutes.
- While the potatoes are cooling, use a kitchen scissors to cut the raw bacon into ½” pieces.
- Cook bacon in a cast iron skillet or other frying pan over medium-high heat, stirring frequently for two minutes. Turn down to medium heat and continue to cook until bacon is just cooked and almost starting to crisp about 2-3 more minutes. Save the bacon drippings and use a slotted spoon to spread the bacon out on paper towels to drain.
- Cut the sausage into quarters lengthwise and then dice it – set aside.
- In a medium bowl combine chives, sour cream, mayonnaise, milk and bacon drippings. Whisk together until the mixture is smooth. Then add the drained bacon, sausage, and cheese.
- Add the potatoes and gently toss until everything is well coated.
- Chill for 30 minutes to a few hours so everything can meld nicely and serve cold.
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Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Jennifer says
How many days ahead can u make this recipe? I have a lot of people coming for dinner and would like to make ahead.
Mirlandra says
All salads like this will get stronger in flavor the longer they sit. Since there is such a thing as too strong I would suggest making it on Saturday to serve on Sunday. If that is not an option I think you could get away with Friday too but I wouldn’t do much before that. Enjoy and happy Easter!