Print

Best Loaded Baked Potato Salad with Bacon & Chives

loaded baked potato salad - featured image
Print Recipe

This loaded baked potato salad combines all the comfort of a fully loaded baked potato—crisp bacon, sharp cheddar, tangy sour cream, and fresh chives—into a cold, creamy salad that feeds a crowd. It’s the perfect side dish for barbecues, potlucks, and lazy Sunday dinners.

Ingredients

Scale
  • 3 pounds russet potatoes, scrubbed and cut into 1-inch cubes (about 6–7 medium potatoes)
  • 1 pound bacon, cooked until crispy and crumbled (thick-cut preferred)
  • 2 cups sharp cheddar cheese, shredded (freshly shredded)
  • 1/2 cup fresh chives, finely chopped (plus extra for garnish)
  • Salt and black pepper, to taste
  • 1 cup sour cream (full-fat)
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Cook the bacon: Preheat oven to 400°F (200°C). Line a baking sheet with foil and lay bacon strips in a single layer. Bake for 15-20 minutes until crispy, flipping halfway. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble into bite-sized pieces. (Optional: save 1 tablespoon bacon grease for dressing.)
  2. Boil the potatoes: Place cubed potatoes in a large pot and cover with cold water by about 2 inches. Add 2 tablespoons salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until fork-tender but still holding their shape.
  3. Drain and cool the potatoes: Drain in a colander and spread on a baking sheet in a single layer. Let cool completely (about 30 minutes at room temperature, then 15 minutes in the fridge if needed).
  4. Make the dressing: In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, garlic powder, onion powder, smoked paprika, cayenne (if using), and a pinch of salt and pepper. Taste and adjust seasonings.
  5. Assemble the salad: In a large mixing bowl, combine cooled potatoes, crumbled bacon (reserve 2 tablespoons for garnish), shredded cheddar (reserve 1/4 cup for garnish), and chopped chives (reserve 1 tablespoon for garnish). Pour dressing over top and gently fold with a rubber spatula until evenly coated.
  6. Chill and rest: Cover bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
  7. Garnish and serve: Before serving, gently stir. Transfer to a serving bowl and top with reserved bacon, cheese, and chives. Sprinkle with smoked paprika if desired. Serve cold.

Notes

Don’t overcook the potatoes; they should be fork-tender but not falling apart. Let potatoes cool completely to avoid watery dressing. Shred your own cheese for best texture. For best flavor, make a day ahead. Keep chilled for outdoor events; do not leave out more than 2 hours. Not recommended for freezing.

Nutrition

Keywords: loaded baked potato salad, bacon, chives, cheddar, potato salad, barbecue side, potluck, summer cookout

Find it online: https://jollyfork.com/best-loaded-baked-potato-salad-with-bacon-and-chives/