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Easy Loaded Baked Potato Salad with Bacon

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A quick and easy loaded baked potato salad with bacon, cheddar, and chives that comes together in about 30 minutes. Perfect for weeknight dinners, potlucks, and backyard barbecues.

Ingredients

Scale
  • 2 pounds Russet potatoes (about 4 medium)
  • 8 slices bacon (about 8 ounces), thick-cut
  • 1 cup sharp cheddar cheese, shredded (about 4 ounces)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup fresh chives, chopped (about 8 to 10 stems)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (optional, for garnish)

Instructions

  1. Cook the bacon (8 to 10 minutes): Place bacon slices in a cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy and deep golden brown. Transfer to a paper towel-lined plate to drain. Let cool completely, then crumble into small pieces.
  2. Microwave the potatoes (8 to 12 minutes): Wash potatoes thoroughly and pat dry. Pierce each potato several times with a fork. Place on a microwave-safe plate and microwave on high for 4 minutes. Flip and microwave for another 4 to 6 minutes until a fork slides easily into the center. Let cool for 5 to 10 minutes until cool enough to handle.
  3. Make the dressing (2 to 3 minutes): In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper. Taste and adjust seasoning if needed. Set aside.
  4. Cut the potatoes (3 to 5 minutes): Once cool enough to handle, cut potatoes into 1-inch cubes, leaving skins on. Place in a large mixing bowl. Lightly mash about a quarter of the potatoes with a fork to help dressing cling.
  5. Assemble the salad (3 to 5 minutes): While potatoes are still warm (not hot), pour dressing over them and gently fold together. Add crumbled bacon, shredded cheddar cheese, and chopped chives. Fold gently until evenly distributed. Be careful not to overmix.
  6. Chill and serve (30 minutes to 2 hours): Cover bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Before serving, stir gently and taste for seasoning. Garnish with extra chives and a sprinkle of paprika if desired.

Notes

For best flavor, let the salad rest overnight in the refrigerator. The flavors deepen and meld together beautifully. If the salad seems dry, add a tablespoon of sour cream or mayo at a time. If too wet, add more cheese or crumbled bacon. Warm potatoes absorb dressing better than cold ones. Cook bacon extra crispy to maintain crunch in the salad.

Nutrition

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

Find it online: https://sunnysavory.com/easy-loaded-baked-potato-salad-with-bacon/