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Creamy Loaded Baked Potato Salad with Bacon and Cheddar

creamy loaded baked potato salad - featured image
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A creamy and flavorful baked potato salad featuring crispy bacon, sharp cheddar, and a tangy dressing, perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 3 pounds medium Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks (skin on)
  • 8 slices thick-cut bacon, diced and cooked until crisp
  • 1½ cups sharp cheddar cheese, shredded
  • 4 large green onions, finely sliced
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil over high heat. Once boiling, reduce to medium and simmer for 12-15 minutes, or until a fork easily slides into the potatoes but they’re not falling apart. Drain and let cool slightly.
  2. While the potatoes cook, heat a skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crisp and golden, about 8-10 minutes. Remove with a slotted spoon onto paper towels to drain excess fat. Set aside to cool.
  3. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and tangy. Taste and adjust seasoning if needed.
  4. Add the drained potatoes, crispy bacon, shredded cheddar, and sliced green onions to the bowl with the dressing. Gently fold everything together, being careful not to mash the potatoes. The salad should be creamy but still chunky.
  5. Cover the salad and refrigerate for at least 1 hour before serving. Give it a gentle stir before plating.

Notes

Do not overcook potatoes to avoid mushy texture. Cook bacon until crisp but not burnt and drain excess fat. Mix salad gently to keep potato chunks intact. Use room temperature mayo and sour cream to prevent dressing separation. Chill salad for at least 1 hour before serving to meld flavors.

Nutrition

Keywords: potato salad, baked potato salad, bacon, cheddar, summer BBQ, picnic, creamy potato salad, easy potato salad

Find it online: https://blairrecipes.com/creamy-loaded-baked-potato-salad-with-bacon-and-cheddar-recipe-easy-and-perfect-for-summer-bbqs/