Loaded Baked Potato Salad
This Loaded Baked Potato Salad is a creamy, tangy twist on classic potato salad, loaded with crispy bacon, sharp cheddar, and fresh chives—perfect for picnics and potlucks!
Ingredients
- 3 lb russet potatoes scrubbed and baked
- 6 slices thick-cut bacon crumbled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup sharp cheddar cheese shredded
- 4 green onions sliced
- 2 tbsp fresh chives minced
- 2-3 tbsp milk (optional)
- paprika for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork and place on a baking sheet lined with foil or parchment.
- Bake potatoes for 50–60 minutes until tender. Let cool enough to handle before cutting.
- In a cold skillet, cook bacon over medium heat until crispy. Drain on paper towels and reserve 1 tbsp bacon fat.
- Halve cooled potatoes, scoop flesh into a bowl, and cube. Discard or chop skins for extra crunch.
- Whisk sour cream, mayo, Dijon mustard, garlic powder, onion powder, salt, and pepper; thin with milk if desired.
- Add crumbled bacon, cheddar, green onions, and chives to potatoes. Pour dressing over and fold gently to coat.
- Cover and refrigerate at least 1 hour to let flavors meld.
- Before serving, top with reserved bacon crumbs, extra cheddar, chives, and a sprinkle of paprika.
Notes
Make ahead by baking potatoes and cooking bacon up to one day in advance. Store components separately and assemble just before chilling for best texture.
Nutrition
Calories: 320kcal
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