Print

Creamy Loaded Baked Potato Salad with Bacon and Cheddar

creamy loaded baked potato salad - featured image
Print Recipe

A comforting and easy-to-make baked potato salad featuring crispy bacon, sharp cheddar, and a creamy dressing. Perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 3 large russet potatoes (about 2 pounds / 900g)
  • 6 slices bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded (about 4 ounces / 115g)
  • ½ cup sour cream (120ml)
  • ¼ cup mayonnaise (60ml), preferably full fat
  • 3 stalks green onions, thinly sliced (white and green parts)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork to let steam escape during baking. Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, until the skins are crisp and a fork slides in easily. (Optional: microwave potatoes for 5–6 minutes first, then bake for 20–25 minutes to crisp skins.)
  2. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
  3. In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir until smooth and creamy. Optionally add a teaspoon of reserved bacon fat for smoky flavor.
  4. Once potatoes are cool enough to handle, peel if desired or leave skins on. Cut into roughly 1-inch cubes and add to the dressing mixture.
  5. Fold in crumbled bacon, shredded cheddar, and sliced green onions. Gently toss to coat potatoes evenly without breaking them up too much. Adjust seasoning with salt, pepper, or vinegar as needed.
  6. Transfer salad to a serving bowl and sprinkle chopped fresh chives on top. Chill in the fridge for at least 30 minutes before serving to let flavors meld.

Notes

If the salad looks dry after chilling, stir in a little extra sour cream or mayonnaise. For extra crunch, add finely chopped celery or diced pickles before serving. Baking potatoes instead of boiling ensures a fluffier texture that holds dressing better. Avoid overmixing to keep potato chunks intact. Store leftovers in an airtight container in the refrigerator for up to 3 days; avoid freezing.

Nutrition

Keywords: baked potato salad, creamy potato salad, bacon potato salad, cheddar potato salad, easy potato salad, loaded potato salad, comfort food

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