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Best Creamy Loaded Baked Potato Salad with Bacon

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This creamy loaded baked potato salad takes everything you love about a fully loaded baked potato and turns it into a shareable, scoopable masterpiece. It’s comfort food reimagined, with tender baby red potatoes, crispy bacon, sharp cheddar, and fresh chives in a tangy sour cream dressing.

Ingredients

Scale
  • 2 pounds baby red potatoes, cut into 1-inch chunks
  • 8 slices thick-cut bacon
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons reserved bacon fat (optional)

Instructions

  1. Place the cut baby red potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, until the potatoes are fork-tender but not falling apart. Drain in a colander and let them cool for 5-10 minutes until warm.
  2. While the potatoes boil, cook the bacon in a skillet over medium heat. Lay the strips in a single layer and cook for 6-8 minutes, flipping once, until crispy and browned. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, crumble or chop into small pieces. Reserve 2 tablespoons of the bacon fat for extra flavor.
  3. In a large mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, garlic powder, paprika, salt, and pepper. Stir in the reserved bacon fat if using. The mixture should be smooth and creamy with a slight tang. Taste and adjust seasoning.
  4. Add the warm potatoes to the bowl with the dressing. Gently fold everything together with a spatula until the potatoes are evenly coated. Do not overmix, or the potatoes will break apart.
  5. Fold in 1 cup of the shredded cheddar cheese, half the crumbled bacon, and half the chopped chives. Reserve the remaining cheese, bacon, and chives for topping.
  6. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. For best results, chill for 2 hours minimum if serving cold.
  7. Just before serving, top with the reserved shredded cheddar, crumbled bacon, and fresh chives. Serve cold, at room temperature, or warm.

Notes

For best flavor, make a day ahead and add toppings just before serving. If the salad seems dry after refrigeration, add a splash of milk or extra sour cream before serving. For a vegetarian version, omit bacon and add 1 teaspoon smoked paprika and 1/2 teaspoon liquid smoke to the dressing.

Nutrition

Keywords: loaded baked potato salad, creamy potato salad, bacon potato salad, summer side dish, potluck recipe, comfort food, gluten-free potato salad

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