Print

Loaded Baked Potato Salad

loaded baked potato salad - featured image
Print Recipe

A creamy, comforting loaded baked potato salad featuring tender potatoes with skins on, crispy bacon, sharp cheddar, and a tangy dressing with smoked paprika and Dijon mustard. Perfect for cookouts and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into 1-inch chunks (skins on)
  • 1 teaspoon salt (for boiling water)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 4 green onions, thinly sliced (white and green parts)
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until the potatoes are just tender, about 12 to 15 minutes. Drain the potatoes in a colander and let them cool slightly, about 10 minutes.
  2. While the potatoes boil, cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cool, crumble into bite-sized pieces.
  3. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Whisk until smooth and well combined. Adjust seasoning to taste.
  4. Gently fold the warm potatoes into the dressing. Add crumbled bacon, shredded cheddar cheese, sliced green onions, and chopped chives. Mix carefully to keep potato chunks intact and evenly coat everything with the dressing.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir gently before serving.

Notes

Use Yukon Gold or red potatoes to hold shape better. Do not overcook potatoes to avoid mushiness. Mix potatoes while warm to absorb dressing better. Baking bacon in the oven on a wire rack crisps it evenly and drains fat. Prepare salad a few hours ahead or overnight for best flavor. If salad is too thick after chilling, stir in a splash of milk or extra sour cream to loosen.

Nutrition

Keywords: loaded baked potato salad, potato salad, cookout side dish, bacon potato salad, creamy potato salad, summer salad, picnic salad

Find it online: https://bitematrix.com/loaded-baked-potato-salad-recipe-easy-perfect-cookout-side-dish/