Print

Loaded Baked Potato Salad

loaded baked potato salad - featured image
Print Recipe

A comforting loaded baked potato salad with crispy bacon, sharp cheddar, and a tangy dressing. Easy to make and perfect for potlucks, BBQs, or a cozy side dish.

Ingredients

Scale
  • 3 pounds red-skinned potatoes, scrubbed and cut into bite-sized chunks
  • 8 slices thick-cut bacon, cooked crisp and chopped
  • 1½ cups sharp cheddar cheese, shredded
  • 4 large green onions, thinly sliced
  • 1 cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and freshly ground 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. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork but not falling apart.
  2. Drain the potatoes well in a colander and let them cool slightly.
  3. While the potatoes cook, fry the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-sized pieces.
  4. In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and freshly ground pepper. Taste and adjust seasoning as needed.
  5. Add warm potatoes to the dressing and gently toss to coat.
  6. Fold in crispy bacon, shredded cheddar, and sliced green onions. Reserve a little cheese and bacon for garnish if desired.
  7. Serve warm or cover and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Do not overcook the potatoes to avoid mushiness. Cook bacon until crispy and drain well to maintain crunch. Toss warm potatoes with dressing for better absorption. Salad can be served warm or chilled. For dairy-free, substitute sour cream and mayonnaise with plant-based alternatives. Bacon can be baked in the oven at 400°F for 15-20 minutes as an alternative to frying.

Nutrition

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

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