Print

Creamy Loaded Baked Potato Salad Recipe with Bacon Bits Easy and Perfect

creamy loaded baked potato salad - featured image
Print Recipe

A creamy, flavorful baked potato salad loaded with crispy bacon bits, sharp cheddar, and a tangy homemade dressing. Perfect for gatherings, BBQs, or a comforting side dish.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and cubed
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3 stalks green onions, thinly sliced
  • 2 stalks celery, finely chopped
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F if baking potatoes for extra texture; alternatively, boil them.
  2. Peel and cut russet potatoes into 1-inch cubes. For baking, toss with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender and lightly golden. For boiling, cover potatoes with cold salted water, bring to a boil, then simmer 12-15 minutes until fork-tender. Drain and cool slightly.
  3. Cook bacon in a skillet over medium heat until crisp, about 8-10 minutes. Drain on paper towels and crumble once cooled.
  4. Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper in a medium bowl. Adjust seasoning to taste.
  5. Thinly slice green onions and finely dice celery. Chop parsley if using.
  6. In a large mixing bowl, gently fold warm potatoes with dressing, green onions, celery, half the bacon bits, and shredded cheddar cheese. Be gentle to keep potatoes intact.
  7. Cover and refrigerate for at least 1 hour to meld flavors. Before serving, sprinkle remaining bacon bits and extra cheddar on top.

Notes

Do not overcook potatoes to avoid mushiness. Mix potatoes with dressing while still warm for better flavor absorption. Cook bacon until very crisp and add some bacon bits just before serving to keep crunch. Let salad chill for at least 1 hour or overnight for best flavor. For dairy-free, substitute sour cream and mayo with plant-based alternatives. Variations include vegetarian version by omitting bacon and adding smoked paprika or crispy fried onions.

Nutrition

Keywords: baked potato salad, bacon bits, creamy potato salad, loaded potato salad, BBQ side dish, comfort food

Find it online: https://eliplate.com/creamy-loaded-baked-potato-salad-recipe-with-bacon-bits-easy-and-perfect/