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Loaded Baked Potato Salad Recipe Easy Comforting Bacon Cheddar

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A comforting and easy loaded baked potato salad featuring crispy bacon, sharp cheddar, and a creamy tangy dressing. Perfect for picnics, barbecues, and family dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded
  • 4 green onions, thinly sliced
  • ¾ cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place 8 slices of thick-cut bacon in a cold skillet. Turn heat to medium and cook, turning occasionally, until the bacon is evenly crispy (about 10-12 minutes). Remove bacon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet.
  2. While bacon cooks, place 3 pounds of Yukon Gold or red potatoes (cut into 1-inch chunks) in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart, about 12-15 minutes. Drain well.
  3. Return potatoes to the warm pot and add the reserved bacon fat. Gently toss to coat.
  4. In a large bowl, whisk together ¾ cup sour cream, ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, and salt and pepper to taste. Adjust seasoning if needed.
  5. Add the warm potatoes to the dressing and gently fold to coat. Add crumbled bacon (reserve a little for garnish), shredded sharp cheddar, and sliced green onions. Mix gently but thoroughly.
  6. Refrigerate the salad for at least 1 hour before serving to let flavors meld. Just before serving, sprinkle with remaining bacon and chopped fresh parsley if using.

Notes

Start cooking bacon in a cold pan to render fat slowly and avoid burnt edges. Use warm potatoes to better absorb the dressing but avoid mashing them to maintain texture. Reserve some bacon for garnish to keep it crispy. Shred your own cheddar cheese for better melting and texture. The salad tastes better after chilling for at least an hour or overnight.

Nutrition

Keywords: loaded baked potato salad, bacon potato salad, cheddar potato salad, comfort food, picnic salad, easy potato salad, creamy potato salad

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