Print

Loaded Baked Potato Salad with Bacon and Cheddar

loaded baked potato salad - featured image
Print Recipe

A creamy and tangy loaded baked potato salad featuring crispy bacon, sharp cheddar, and tender potatoes. Perfect for potlucks, BBQs, and family gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into bite-size chunks
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 stalks green onions, thinly sliced
  • 1 cup full-fat sour cream (or Greek yogurt as a healthier swap)
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Place the cut potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt.
  2. Bring to a boil over high heat, then reduce to medium and simmer until tender but firm when pierced with a fork, about 12-15 minutes. Avoid overcooking.
  3. Drain potatoes thoroughly in a colander and let them cool to room temperature. Spread on a baking sheet to cool faster if desired, being gentle to avoid breaking them.
  4. While potatoes cook, fry the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain and crumble once cool. Optionally save a tablespoon of bacon fat for the dressing.
  5. In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Adjust seasoning to taste.
  6. Add the cooled potatoes, crumbled bacon, shredded cheddar, and sliced green onions to the dressing. Gently fold everything together until evenly coated, avoiding overmixing.
  7. Cover the salad and refrigerate for at least 1 hour, ideally 2-3 hours, to allow flavors to meld. If short on time, 30 minutes is sufficient.
  8. Before serving, gently stir the salad and adjust salt and pepper if needed. Serve chilled or at room temperature.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to hold shape and avoid mushiness. Boil potatoes starting in cold water for even cooking. Gently fold ingredients to keep potatoes intact. Baking bacon in the oven on a foil-lined sheet pan is a less messy alternative. Save a tablespoon of bacon fat to add smoky flavor to the dressing. Chill salad for best flavor; if reheating, warm gently to avoid toughening potatoes.

Nutrition

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

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