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Loaded Hasselback Potato Salad Recipe Easy Comforting Sour Cream Delight

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A comforting and indulgent potato salad featuring hasselback-style Yukon Gold potatoes loaded with crispy bacon, sharp cheddar, green onions, and a creamy sour cream dressing with mustard and fresh herbs.

Ingredients

Scale
  • 2 pounds small Yukon Gold potatoes
  • 6 slices uncured bacon
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh chives, finely chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 3 green onions, thinly sliced
  • Olive oil for brushing

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the potatoes thoroughly, keeping the skin on.
  3. Place each potato on a wooden spoon or chopstick to prevent cutting all the way through. Slice thinly about 1/8 inch apart, stopping just before the base.
  4. Brush potatoes with olive oil and season with salt and pepper, making sure to get some oil between the slices.
  5. Roast the potatoes on a baking sheet for 35-40 minutes, turning halfway through, until golden and crispy on the edges and tender inside.
  6. While potatoes roast, chop bacon into bite-sized pieces and fry in a skillet over medium heat until crispy. Drain on paper towels.
  7. In a bowl, mix sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
  8. Remove potatoes from oven and let cool slightly. Carefully fan open the slices to loosen the layers.
  9. Sprinkle shredded cheddar cheese evenly over the potatoes, letting it melt in the warm crevices.
  10. Transfer potatoes to a large bowl or platter. Spoon the sour cream dressing over and gently toss or spread to coat each potato well.
  11. Top with crispy bacon, green onions, and fresh chives. Adjust seasoning if needed.
  12. Serve warm or at room temperature.

Notes

Use a wooden spoon or chopsticks as a guide to avoid slicing through the bottom of the potatoes. Roast at high heat (425°F) for crispy edges and tender insides. Cook bacon separately to keep it crispy. For extra crispiness, return potatoes to oven for 5 minutes after adding cheese. Dressing can be thinned with milk or buttermilk if too thick. This recipe is naturally gluten-free; verify labels for mustard and bacon. For dairy-free, substitute sour cream and cheese with plant-based alternatives and use vegan mayo.

Nutrition

Keywords: hasselback potato salad, loaded potato salad, sour cream potato salad, bacon potato salad, comfort food, easy potato salad, backyard barbecue side

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