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Best Loaded Baked Potato Salad with Bacon (Quick & Easy)

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A quick and easy loaded baked potato salad with crispy bacon, sharp cheddar, and fresh chives, perfect for potlucks, barbecues, or weeknight dinners. Ready in under 45 minutes, this creamy, tangy salad tastes like a loaded baked potato in salad form.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 6 medium), scrubbed and cut into 1-inch cubes
  • 8 slices thick-cut bacon
  • 1 cup sour cream (full-fat recommended)
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 cup sharp cheddar cheese, shredded (freshly shredded preferred)
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt (plus more for boiling water)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (smoked or regular)

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet and turn heat to medium. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.
  2. Boil the potatoes: While bacon cooks, scrub potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until fork-tender but not falling apart.
  3. Drain and cool slightly: Drain potatoes in a colander and let sit for about 5 minutes until warm but not steaming hot.
  4. Make the dressing: In a large mixing bowl, combine sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, salt, and pepper. Whisk until smooth and well combined. Taste and adjust seasoning.
  5. Combine while warm: Add warm potatoes to the bowl with dressing. Gently fold with a rubber spatula until evenly coated.
  6. Add mix-ins: Fold in crumbled bacon, shredded cheddar cheese, and most of the chopped chives (reserve 1 tablespoon for garnish). Stir just until distributed; do not overmix.
  7. Chill (optional but recommended): Cover bowl and refrigerate for at least 30 minutes to let flavors meld. Can be served immediately if in a hurry.
  8. Garnish and serve: Before serving, give a gentle stir. Transfer to a serving bowl and top with reserved chives and extra bacon if desired. Serve cold or at room temperature.

Notes

For best results, use freshly shredded cheese and fresh chives. Don’t overcook potatoes; they should be tender but hold their shape. Adding dressing while potatoes are warm helps them absorb flavor. For a lighter version, substitute half the sour cream with plain Greek yogurt. To make ahead, prepare up to 2 days in advance and add fresh chives and bacon before serving.

Nutrition

Keywords: loaded baked potato salad, quick potato salad, bacon potato salad, potluck side dish, easy potato salad, loaded potato salad with bacon

Find it online: https://eliplate.com/best-loaded-baked-potato-salad-with-bacon-quick-and-easy/