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Creamy Loaded Baked Potato Salad with Bacon and Cheddar

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A creamy, cheesy, and savory potato salad made with baked potatoes, crispy bacon, sharp cheddar, and a tangy mayo-based dressing. Perfect for potlucks, family dinners, and any occasion.

Ingredients

Scale
  • 4 large baking potatoes (Russets work best for fluffiness)
  • 1 teaspoon kosher salt (for seasoning)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • Optional: chopped fresh chives or parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and dry the baking potatoes thoroughly.
  2. Poke each potato a few times with a fork, then place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skin is crispy and a fork slides easily into the center.
  3. While potatoes bake, cook the bacon. Lay the slices in a cold skillet, then turn heat to medium. Cook for 8-10 minutes, flipping occasionally, until crisp. Transfer to a paper towel-lined plate to drain excess grease. Once cool, crumble into bite-sized pieces.
  4. Prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth and creamy.
  5. Once potatoes are done, let them cool slightly. When they’re cool enough to handle but still warm, peel off the skins if desired. Cut into roughly 1-inch cubes and place in a large mixing bowl.
  6. Pour the dressing over the warm potato cubes. Gently fold with a spatula to coat evenly without breaking the potatoes.
  7. Add the crumbled bacon, shredded cheddar, and sliced green onions. Fold everything together carefully. Taste and adjust salt and pepper if needed.
  8. Cover and refrigerate for at least 1 hour to let flavors meld.
  9. Before serving, give it a gentle stir and garnish with fresh chives or parsley if desired. Serve chilled or at room temperature.

Notes

Use warm potatoes when mixing to help the dressing coat evenly without breaking the chunks. Fold gently to avoid mashing the potatoes. Let the salad chill for at least an hour to meld flavors. Baking potatoes instead of boiling keeps them fluffy and less mushy. For vegetarian options, substitute bacon with smoked paprika and roasted red peppers or vegetarian bacon bits.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, bacon, cheddar, side dish, picnic, potluck, comfort food

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