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Creamy Loaded Baked Potato Salad with Bacon

creamy loaded baked potato salad with bacon - featured image
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A creamy, flavorful baked potato salad featuring crispy bacon, a tangy dressing, and a fluffy texture from baking the potatoes first. Perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 3 pounds russet potatoes
  • 6–8 slices bacon, cooked crisp and chopped
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 4–5 green onions, thinly sliced
  • ½ cup shredded cheddar cheese (optional)
  • 2 tablespoons fresh chives, chopped
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 425°F (220°C). Wash and dry the russet potatoes thoroughly, keeping the skins on.
  2. Cut the potatoes into roughly 1-inch bite-sized chunks. Toss lightly with 1 tablespoon olive oil and a pinch of salt.
  3. Spread the potatoes evenly on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden brown and tender.
  4. While the potatoes roast, cook the bacon in a cold skillet over medium heat until crispy, about 8–10 minutes. Drain on paper towels and chop into small pieces.
  5. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Adjust seasoning to taste.
  6. Once potatoes are cool enough to handle but still warm, transfer to a large mixing bowl. Pour the dressing over and gently fold to coat without breaking the potatoes.
  7. Add chopped bacon, green onions, and shredded cheddar cheese (if using). Fold gently to distribute evenly.
  8. Refrigerate the salad for at least 1 hour before serving. Before serving, sprinkle fresh chives on top.

Notes

If the salad seems dry after chilling, stir in an extra tablespoon of mayonnaise or sour cream. Warm potatoes absorb dressing better, so mix while still warm. Drain bacon on paper towels to avoid soggy salad. Avoid overmixing to keep potato chunks intact. Refrigerate at least 1 hour for best flavor.

Nutrition

Keywords: potato salad, baked potato salad, bacon potato salad, creamy potato salad, summer BBQ side, loaded potato salad

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