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Creamy Loaded Baked Potato Salad

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A rich and indulgent side dish that combines buttery Yukon Gold potatoes with a creamy dressing of sour cream and mayo, topped with crispy bacon, sharp cheddar cheese, and fresh chives.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • Sea salt (for boiling water)
  • Cold water (for ice bath)
  • 8–10 slices thick-cut bacon
  • 1.5 cups sharp cheddar cheese, shredded
  • 4–5 green onions, thinly sliced
  • 2 tablespoons fresh chives, chopped
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1–2 teaspoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Freshly cracked black pepper, to taste

Instructions

  1. Wash potatoes and cut into uniform 1-inch cubes. Place in a large pot, cover with cold water by an inch, and add a generous tablespoon of sea salt.
  2. Bring water to a boil, then reduce to a simmer. Cook for 10-12 minutes until potatoes are tender but not falling apart.
  3. Prepare a bowl of ice water. Drain potatoes and immediately transfer to the ice bath to stop cooking. Let sit for 5 minutes.
  4. Cook bacon in a skillet over medium heat until crispy. Crumble into bite-sized pieces.
  5. In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, and black pepper until smooth.
  6. Drain potatoes well and return to a large mixing bowl. While still warm, pour half the dressing over potatoes and gently fold in.
  7. Add shredded cheddar, half of the green onions, and half of the crumbled bacon. Fold gently.
  8. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  9. Before serving, drizzle with remaining dressing and top with remaining bacon, cheddar, green onions, and fresh chives. Toss lightly and serve cold.

Notes

Do not add dressing to boiling hot potatoes as the mayo will separate. Salt the boiling water generously to season the potatoes from the inside out. Use full-fat sour cream and mayo for best texture. Pre-shredded cheese contains anti-caking agents that prevent proper melting, so shred cheese yourself. The salad improves in flavor after chilling for a few hours.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, side dish, summer recipes, picnic food, comfort food, bacon potato salad

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