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Easy Loaded Baked Potato Salad with Bacon

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This loaded baked potato salad takes everything you love about a fully loaded baked potato—crispy bacon, sharp cheddar, cool sour cream, and fresh chives—and turns it into a perfect potluck side dish. It’s warm, comforting, and guaranteed to convert even the most stubborn potato salad skeptics.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes (about 6–7 medium potatoes)
  • 1 pound thick-cut bacon
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup fresh chives, chopped
  • 1 cup sour cream (full-fat preferred)
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Extra chopped chives for garnish
  • Extra crumbled bacon for garnish
  • Extra shredded cheddar for garnish

Instructions

  1. Cook the bacon: Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper. Lay bacon strips in a single layer and bake for 15-20 minutes until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain and cool. Crumble or chop into bite-sized pieces. Reserve about ¼ cup for garnish.
  2. Boil the potatoes: Scrub potatoes clean (no need to peel). Cut into 1-inch cubes. Place in a large stockpot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until fork-tender but not falling apart. Drain in a colander and let cool for about 10 minutes. Do not rinse.
  3. Make the dressing: In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika. Season with a pinch of salt and several grinds of black pepper. Taste and adjust seasoning. Set aside.
  4. Combine everything: In a large mixing bowl, combine slightly warm potatoes, about three-quarters of the crumbled bacon, three-quarters of the shredded cheddar, and most of the chopped chives (save some for garnish). Pour dressing over the top and gently fold together with a rubber spatula until evenly coated.
  5. Chill: Cover the bowl with plastic wrap or transfer to a serving dish and refrigerate for at least 1 hour, preferably 2-4 hours.
  6. Garnish and serve: Before serving, give the salad a gentle stir. Taste and adjust seasoning if needed. Transfer to a serving bowl. Top with reserved bacon, shredded cheddar, and a generous sprinkle of fresh chives. Serve cold or at room temperature.

Notes

Don’t overcook the potatoes; they should be fork-tender but still hold their shape. Let potatoes cool slightly before adding dressing to prevent thinning. Season the potato water generously. Make dressing ahead of time for better flavor. Use a light hand when mixing to avoid mashing potatoes. For potlucks, keep chilled during transport using an insulated cooler bag with an ice pack.

Nutrition

Keywords: loaded baked potato salad, potato salad with bacon, easy potato salad, potluck side dish, comfort food, summer barbecue

Find it online: https://milacook.com/easy-loaded-baked-potato-salad-with-bacon/