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The Ultimate Creamy Loaded Baked Potato Salad with Crispy Bacon and Sharp Cheddar

Close-up of a bowl of loaded baked potato salad topped generously with shredded cheddar cheese, bacon bits, and green onions.
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You get all the comfort of a fully loaded baked potato in a chilled, creamy salad format. This recipe combines tender potatoes with crispy bacon, sharp cheddar, and a tangy sour cream dressing, making it the perfect make-ahead side dish for your next BBQ or potluck.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed and quartered
  • 10 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions (scallions), thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste

Instructions

  1. Place the quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, cook the bacon until crisp. Remove the bacon and set it on paper towels to drain. Once cool, crumble the bacon.
  3. In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, garlic powder, and onion powder until smooth. Season the dressing generously with salt and pepper.
  4. Cut the slightly cooled potatoes into bite-sized cubes (about 1 inch). Place the cubed potatoes in a separate large bowl.
  5. Pour about two-thirds of the dressing over the warm potatoes. Gently fold the potatoes to coat them evenly. The warmth helps the potatoes absorb the flavor.
  6. Fold in half of the crumbled bacon, half of the shredded cheddar cheese, and half of the sliced green onions. Add more dressing as needed until you reach your desired creaminess.
  7. Cover the bowl and chill the potato salad in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  8. Before serving, taste the salad and adjust salt and pepper if necessary. Top the salad with the remaining bacon, cheddar cheese, and green onions for presentation. Serve this crowd-pleasing classic cold.

Notes

  • For the best texture, use Russet potatoes, as they hold their shape well after boiling.
  • You can bake the potatoes instead of boiling them for a deeper flavor, but you must let them cool completely before cubing.
  • This is an excellent make-ahead salad; it tastes better the next day.

Nutrition

Find it online: https://www.purecookingjoy.com/loaded-baked-potato-salad-recipe/

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