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Ultimate Loaded Baked Potato Salad with Bacon and Cheddar

Close-up of a bowl filled with creamy baked potato salad topped with melted cheddar cheese, bacon bits, and fresh chives.
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Capture all the comforting flavors of a fully loaded baked potato in a creamy, chilled salad format. This recipe features tender potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing, making it the best BBQ side dish for any gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup fresh chives, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when pierced with a knife.
  3. Remove the potatoes from the oven and let them cool until you can handle them safely. Scoop the flesh out of the skins into a large bowl, discarding the skins. Roughly mash the potato flesh with a fork; you want some texture remaining.
  4. While the potatoes cool, prepare the dressing. In a separate medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, onion powder, garlic powder, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and paprika until smooth.
  5. Add the crumbled bacon, shredded cheddar cheese, and sliced green onions to the mashed potatoes. Gently fold the ingredients together.
  6. Pour the creamy dressing over the potato mixture. Fold everything together until the potatoes are evenly coated. Be gentle to maintain some potato chunks.
  7. Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 2 hours before serving. Chilling allows the flavors to blend.
  8. Before serving, garnish the salad with fresh chopped chives.

Notes

  • Baking the potatoes instead of boiling gives them a superior, slightly drier texture that absorbs the dressing better.
  • You can make this make ahead potato salad up to one day in advance; the flavor improves overnight.
  • For a tangier potato dressing, increase the apple cider vinegar by one teaspoon.

Nutrition

Find it online: https://hearthbite.com/baked-potato-salad-recipe-loaded-bacon-cheddar/