Print

Creamy Loaded Baked Potato Salad Recipe – Easy Bacon & Cheddar Side

creamy loaded baked potato salad - featured image
Print Recipe

This creamy loaded baked potato salad combines tender potatoes, crispy bacon, sharp cheddar, and a tangy sour cream dressing for the ultimate comfort food side dish. Perfect for cookouts, potlucks, or weeknight dinners, it’s a crowd-pleaser that captures all the flavors of a classic loaded baked potato.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes
  • 1 teaspoon kosher salt (for boiling potatoes)
  • 6 slices thick-cut bacon (about 6 oz), cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 3 green onions, thinly sliced
  • 2 tablespoons chopped fresh chives (optional)
  • Extra shredded cheddar cheese (optional, for topping)
  • Additional crumbled bacon (optional, for topping)
  • More chives or parsley for garnish (optional)

Instructions

  1. Place cubed potatoes in a large pot and cover with cold water by an inch. Stir in salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes, until tender but not falling apart.
  3. Drain potatoes in a colander and spread out on a baking sheet or large plate to let steam escape.
  4. While still warm, drizzle potatoes with apple cider vinegar and let stand for 10 minutes.
  5. While potatoes cook, lay bacon slices on a lined baking sheet and bake at 400°F for 15-18 minutes until crispy, or cook in a skillet over medium heat until browned. Drain on paper towels and crumble.
  6. Shred cheddar cheese, thinly slice green onions, and chop chives.
  7. In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, black pepper, and smoked paprika until smooth and creamy. Taste and adjust seasoning as needed.
  8. In a large mixing bowl, gently toss cooled potatoes with dressing until evenly coated.
  9. Fold in bacon, cheddar, green onions, and chives, reserving a bit of each for topping if desired.
  10. Cover and refrigerate for at least 1 hour (up to 24 hours) to let flavors meld.
  11. Before serving, gently stir salad and top with reserved bacon, cheese, and green onions.

Notes

For best texture, use Yukon Gold potatoes and avoid overcooking. Toss potatoes with vinegar while warm for extra flavor. Chill salad for at least an hour before serving. For gluten-free, check bacon and mustard labels. Make ahead for deeper flavor; leftovers keep 3-4 days refrigerated. Stir in milk or sour cream if salad thickens after chilling.

Nutrition

Keywords: potato salad, loaded baked potato, bacon, cheddar, creamy, picnic, BBQ, side dish, comfort food, easy, gluten-free option

Find it online: https://blixfood.com/creamy-loaded-baked-potato-salad-recipe-easy-bacon-and-cheddar-side/