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Loaded Baked Potato Salad with Bacon – Easy, Best & Homemade

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This loaded baked potato salad is a creamy, crunchy, cheesy twist on classic potato salad. Made with russet potatoes, crispy bacon, sharp cheddar, and a tangy sour cream dressing, it’s the perfect comfort food for barbecues, potlucks, and gatherings.

Ingredients

Scale
  • 3 lbs Russet Potatoes
  • 1 lb Bacon (thick-cut preferred)
  • 2 cups Cheddar Cheese (shredded)
  • 1 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1 bunch Green Onions (sliced)
  • 2 tablespoons Apple Cider Vinegar
  • Salt and Black Pepper (to taste)
  • 1 tablespoon Fresh Dill (optional)
  • 1 pinch Smoked Paprika (optional)

Instructions

  1. Boil the Potatoes: Scrub the russets clean. Place them in a large pot and cover with cold water by 2 inches. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 25-30 minutes. Drain in a colander and let cool until you can handle them, about 10 minutes.
  2. Cook the Bacon: While the potatoes boil, cook the bacon in a skillet over medium heat. Cut the bacon into 1-inch pieces before cooking. Stir occasionally until crispy and browned, about 10-15 minutes. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon fat if desired.
  3. Make the Dressing: In a small bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If using reserved bacon fat, whisk it in now.
  4. Cut the Potatoes: Once the potatoes are cool enough to handle, cut them into 1-inch chunks, leaving the skins on. Place the chunks in a large mixing bowl.
  5. Assemble the Salad: Pour the dressing over the warm potatoes and gently toss until evenly coated. Add the crumbled bacon, shredded cheddar cheese, and sliced green onions. Fold everything together gently.
  6. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Serve cold or at room temperature. Garnish with extra green onions and a pinch of paprika if desired.

Notes

For best results, toss the dressing with warm potatoes so they absorb the flavors. Cook bacon until very crispy to maintain texture. Shred cheese from a block for better melting. If making ahead, store bacon separately and add just before serving to keep it crunchy. The salad tastes even better the next day.

Nutrition

Keywords: loaded baked potato salad, bacon potato salad, easy potato salad, best potato salad, homemade potato salad, barbecue side dish, potluck recipe

Find it online: https://ariaappetite.com/loaded-baked-potato-salad-with-bacon-easy-best-and-homemade/