Creamy Loaded Potato Salad with Fresh Dill

An overhead view of a white serving bowl filled with a creamy loaded potato salad topped with crispy bacon bits, chopped scallions, and shredded cheddar cheese.

Creamy Loaded Potato Salad with Fresh Dill

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 15

Chill time: 1

Total Time: 1 35

Servings:

Calories: 546kcal

Author: Kris Longwell

This Creamy Loaded Potato Salad with Fresh Dill is the ultimate crowd-pleasing side dish, combining tender baby red potatoes with crispy bacon, sharp cheddar, and a vibrant herb-infused dressing. It’s the perfect balance of rich, savory flavors and garden-fresh brightness, making it a must-have for any BBQ or potluck!

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Ingredients

1 lb bacon thick cut
3 lbs red potatoes skin on, cut into 1-inch chunks
1 cup mayonnaise
1 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1½ teaspoon Kosher salt plus more for boiling the potatoes
1 teaspoon black pepper
¼ cup fresh dill chopped
¼ cup chives snipped
2 cups cheddar cheese shredded
2 tablespoon scallions chopped, for garnish

Instructions

Do Ahead

Cook the bacon (either in a skillet or in a 375°F oven on a foil-lined pan). Drain on paper towels, then cut into pieces. Set aside.
1 lb bacon

Prepare the Salad

Place the potato chunks (skin-on) in a large pot. Cover with cool tap water. Add 1 tablespoon salt to the water and stir. Turn the heat on high and bring to a boil. Boil for 10 to 12 minutes, or until the chunks are tender enough to easily pierce with a sharp knife. Don't overcook them! Drain and allow them to come to room temperature (see NOTES).
3 lbs red potatoes
In a medium bowl, whisk the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt (1½ tsp), and black pepper. Stir in the dill and chives until combined.
1 cup mayonnaise, 1 cup sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, ¼ cup fresh dill, ¼ cup chives
Place the cooled potatoes in a large bowl. Pour the dressing over the potatoes and then use two large wooden spoons to gently toss the potatoes in the dressing until they are fully coated. Be gentle!
Fold in most of the cheese and bacon (leave a little bit of both for garnishing the top of the salad). Once mixed, chill for 1 hour.
2 cups cheddar cheese
Let the salad sit out at room temperature for 30 minutes to an hour before serving. Top with the extra bacon bits, cheese, and chopped scallions.
2 tablespoon scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Expedite the Cooling: To get your potatoes to the perfect temperature in record time, spread the cooked chunks in a single layer on one or two large rimmed baking sheets and place them in the freezer for 10 to 15 minutes. This allows the steam to escape, quickly stopping the cooking process and ensuring your potatoes stay firm without melting the dressing.
Shred Your Own Cheese: For the best flavor and a much creamier texture, we highly recommend shredding your sharp cheddar from a block. Pre-shredded cheeses are often coated in anti-caking agents, such as potato starch, which can prevent the cheese from melting perfectly with the dressing and result in a slightly gritty mouthfeel.
Make-Ahead Tips: This salad is an excellent candidate for prep work! You can fry the bacon and whisk together the dressing up to 2 days in advance (just store them separately in the fridge). For the best results, assemble the entire salad 4 to 6 hours before serving to allow the fresh dill and savory flavors to fully develop.

Nutrition