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Loaded Baked Potato Salad Recipe Easy Comforting Cheddar Bacon Side Dish

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A warm and comforting loaded baked potato salad featuring tender potatoes, crispy bacon, sharp cheddar, and a creamy tangy dressing. Perfect for potlucks, BBQs, or a cozy side dish any time of year.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, diced into 1-inch pieces
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3 large green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Place the diced potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes until just tender when pierced with a fork but not falling apart.
  2. Drain well in a colander and let the potatoes cool slightly, about 10 minutes.
  3. While potatoes cook, heat a skillet over medium heat. Add bacon slices and cook until crisp, about 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble into bite-sized pieces.
  4. In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed.
  5. Add the warm potatoes to the dressing and gently fold until all pieces are coated, being careful to keep the chunks intact.
  6. Fold in the crumbled bacon, shredded cheddar cheese, and sliced green onions. Stir gently to distribute evenly.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
  8. Before serving, give the salad a gentle stir and check seasoning once more. Optionally, add extra green onions or a pinch of smoked paprika on top for presentation.

Notes

Do not overcook the potatoes to avoid mushiness. Drain potatoes thoroughly to keep dressing creamy. Cook bacon until crisp for essential crunch. Fold ingredients gently to keep potato chunks intact. Chill salad for at least 1 hour for best flavor. If salad thickens after refrigeration, stir in a tablespoon of milk or buttermilk to loosen.

Nutrition

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

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