Creamy Loaded Potato Salad with Fresh Dill

This Creamy Loaded Potato Salad with Fresh Dill is the ultimate summer side dish, combining the indulgence of a loaded baked potato with the bright, refreshing pop of garden-fresh herbs. It is an absolute must-have for your next backyard BBQ, pairing perfectly with everything from smoky baby back ribs to juicy grilled burgers and classic hot dogs.

🥓 The Ingredients

This recipe has the ideal balance of smoky, savory elements, sharp cheese, and a zesty, herb-infused dressing to create a flavor profile that is both incredibly indulgent and vibrantly fresh. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Potatoes: We love baby red potatoes for this recipe because their thin skins don’t require peeling, and they hold their shape beautifully after boiling. If you can’t find them, Yukon Golds are an excellent substitute due to their buttery texture; however, avoid Russets, as they tend to fall apart and become “mushy” in a salad.
• Thick-Cut Bacon: Using thick-cut bacon provides a meaty, smoky crunch that doesn’t get lost in the creamy dressing. If you’re in a pinch, regular bacon works fine, or you can use turkey bacon for a lighter option, though you may lose some of that signature smokiness.
• Cheddar Cheese: Sharp or Extra-Sharp Cheddar provides the best flavor contrast to the creamy dressing. For the best texture, we recommend grating your own cheese from a block, as pre-shredded cheeses are coated in potato starch that can make the salad feel slightly gritty.
• The Creamy Base: The 50/50 split of mayonnaise and sour cream creates the ultimate “loaded” flavor. For a slightly tangier or lighter version, you can substitute the sour cream with plain Greek yogurt.
• Apple Cider Vinegar: This provides a necessary “zip” that cuts through the richness of the mayo and bacon. If you don’t have it on hand, white wine vinegar or fresh lemon juice are great alternatives.
• Fresh Herbs: Fresh dill and chives are the stars of the show here! While you can use dried herbs in a total emergency (use ⅓ of the amount), the fresh versions provide a vibrant color and bright flavor that truly elevate the dish.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Potato Salad

• Start in Cold Water: Always place your potato chunks in a pot of cold, salted water and then bring it to a boil. This ensures the potatoes cook evenly from the inside out, preventing the outsides from getting mushy before the centers are tender.
• The “Vinegar Splash” Secret: For the best flavor, toss your potatoes with the apple cider vinegar while they are still slightly warm. The potatoes will “drink up” the vinegar as they cool, ensuring every bite is seasoned to the core rather than just on the surface.
• The Sheet Pan Cooling Hack: To cool your potatoes in record time, spread them out in a single layer on a large rimmed baking sheet and pop them in the fridge for 15–20 minutes. This allows the steam to escape and stops the cooking process immediately, which keeps the potatoes firm.
• Fold, Don’t Stir: When it’s time to combine the potatoes with that luscious dressing, use a large rubber spatula to gently fold everything together. Over-mixing can break down the potatoes and turn your salad into a bowl of cold mashed potatoes!
• Chill for Maximum Flavor: While you can eat this right away, it is significantly better if it sits in the refrigerator for at least 2 to 4 hours (or even overnight). This “rest time” allows the fresh dill and chives to fully infuse into the creamy base.
• Garnish Like a Pro: Always reserve a small handful of your crispy bacon, shredded cheese, and scallions to sprinkle over the top just before serving. It makes for a beautiful presentation and ensures that the first “scoop” has plenty of texture and crunch.
• Don’t Skimp on Salt: Potatoes are notorious for absorbing salt, so be sure to salt your boiling water generously. Taste the salad once it’s fully assembled and add an extra pinch of salt and pepper if needed—it makes all the other flavors “pop!”

👩🏼‍🍳 How to Make Creamy Loaded Potato Salad

1. Step 1: Place the cubed potatoes in a large pot and fill with cool water. Bring to a boil and simmer for 12 minutes.

2. Step 2: Drain the potatoes into a colander in the sink. Let the potatoes cool.

3. Step 3: In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper. Then stir in the herbs.

4. Step 4: Cook in oven for x minutes at 400 degrees

5. Step 5: Slowly fold in the cooked bacon pieces and the shredded cheese (leave some to the side for garnishing the top of the salad). Chill for 1 hour.

6. Step 6: Top with the reserved bacon bits, shredded cheese, and chopped scallions.

🙋🏽‍♂️ Frequently Asked Questions

🔥 More Classic BBQ Side Dish Recipes

Ready to make the best side dish on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeeedaLoon and hashtag #HowToFeedaLoon!