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Creamy Loaded Baked Potato Salad with Bacon and Cheddar

creamy loaded baked potato salad - featured image

A warm, creamy, and indulgent potato salad featuring baked potatoes, crispy bacon, sharp cheddar, and a tangy creamy dressing. Perfect for potlucks, BBQs, or a comforting side dish.

Ingredients

Scale
  • 4 medium baked Russet potatoes, cooled and cut into bite-sized chunks
  • 6 slices bacon, cooked crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and black pepper to taste
  • 1 teaspoon apple cider vinegar

Instructions

  1. Bake 4 medium Russet potatoes at 400°F for 45-50 minutes until tender. Let cool completely, peel if desired, and cut into roughly 1-inch chunks.
  2. Cook 6 slices of bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble once cooled.
  3. In a large bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Stir until smooth. Season with salt and black pepper to taste.
  4. Gently fold the baked potato chunks into the dressing, being careful not to break them apart. Add crumbled bacon, shredded cheddar, and sliced green onions. Mix until evenly coated.
  5. Taste and adjust seasoning if needed. Sprinkle chopped fresh parsley on top. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Do not overmix to avoid mushy potatoes. Ensure potatoes are completely cooled before mixing to prevent greasy dressing. Bacon can be baked in the oven as an alternative to frying. Salad tastes better after chilling for a few hours or overnight. If salad is dry after chilling, stir in additional mayo or sour cream.

Nutrition

Keywords: potato salad, baked potato salad, bacon, cheddar, creamy potato salad, picnic recipe, BBQ side dish, comfort food