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Loaded Baked Potato Salad Recipe Easy Homemade with Crispy Bacon and Cheddar

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A comforting and hearty loaded baked potato salad featuring crispy bacon, sharp cheddar, and a tangy creamy dressing. Perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized cubes
  • 6 to 8 slices bacon, cooked until crispy and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 3 stalks green onions, thinly sliced
  • 1/2 cup mayonnaise (preferably full-fat)
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste

Instructions

  1. Wash and cube about 2 pounds of Yukon Gold or red potatoes into roughly 1-inch pieces. No need to peel unless preferred.
  2. Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender but still firm, about 12-15 minutes. Test by piercing a potato cube with a fork.
  3. Drain the potatoes in a colander and let them cool completely. Spread out on a baking sheet to speed cooling if desired.
  4. While potatoes cool, cook 6-8 slices of bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain excess fat and crumble once cool.
  5. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  6. Add the cooled potatoes, crumbled bacon, shredded cheddar, and sliced green onions to the dressing. Gently fold everything together until well coated, being careful not to break up the potatoes.
  7. Cover and refrigerate the salad for at least 1 hour to let flavors meld. Before serving, stir gently and garnish with extra green onions or paprika if desired.

Notes

Do not overcook potatoes to avoid mushy salad. Cool potatoes completely before mixing with dressing to prevent separation. Cook bacon slowly for perfect crispiness. Fold gently to keep potato cubes intact. If salad feels dry after chilling, stir in a splash of milk or extra mayo. Can be made dairy-free with vegan mayo and dairy-free cheese substitutes.

Nutrition

Keywords: loaded baked potato salad, potato salad with bacon, cheddar potato salad, easy potato salad, creamy potato salad, picnic side dish, potluck recipe

Find it online: https://prismtaste.com/loaded-baked-potato-salad-recipe-easy-homemade-with-crispy-bacon-and-cheddar/