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4 from 4 votes

Smoked Sausage & Bacon Loaded Potato Salad

Loaded Potato Salad has all the good stuff: smoked sausage, bacon, cheese, ranch seasoning and chives. Everything you love about baked potatoes in a salad! I'm also sharing my easy secret to perfectly cooked potatoes that don't turn to mush when you make them into potato salad!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: bbq side dish, american side dish, smoked sausage recipe, potato salad, loaded potato salad
Servings: 6
Calories: 992kcal
Author: Mirlandra Neuneker


  • 2 lbs Red Yukon potatoes red potatoes or Yukon Gold potatoes
  • 1 package ranch dip - or 1 ½ Tbsp. from the canister
  • 1 tsp. coarsely ground black pepper freshly ground preferred
  • 1 tsp. dried dill
  • ½ tsp. smoked paprika
  • ½ tsp. powdered garlic
  • 1 lbs bacon
  • 10 oz fully cooked beef smoked sausage I use the skinless one from Eckrich-it is excellent!
  • 2 Tbsp. minced chives
  • 1/4 tsp. white pepper
  • 3/4 cup sour cream
  • 3/4 cup good quality mayonnaise
  • ¼ cup milk
  • 1 Tbsp. bacon drippings
  • 2 cups sharp cheddar cheese grated


  • Prepare potatoes to your liking. Scrub and peel half or none or all of 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. (Not all scissors are created equal but these AnySharp Multi Function 5-in-1 Scissors are awesome for raw meat.)
  • Cook 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.


Calories: 992kcal | Carbohydrates: 3g | Protein: 20g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 767mg | Potassium: 277mg | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 0.7mg | Calcium: 333mg | Iron: 1.1mg