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Savory Loaded Baked Potato Salad Recipe with Crispy Bacon and Cheddar

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A hearty and comforting baked potato salad featuring crispy bacon, sharp cheddar, and a tangy creamy dressing. Perfect for potlucks and weeknight dinners, this recipe combines warm potatoes with smoky, cheesy flavors for a crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds medium Yukon Gold potatoes, washed and cut into 1-inch cubes
  • Salt, for boiling water and seasoning
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped green onions or chives
  • Optional garnishes: extra crumbled bacon, chopped fresh parsley, extra shredded cheddar

Instructions

  1. Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for 10-12 minutes, or until the potatoes are just tender when poked with a fork. Drain well in a colander and set aside to cool slightly.
  2. While potatoes are boiling, heat a skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain excess grease, then crumble into bite-size pieces. Save a tablespoon of the bacon fat to add to the dressing if desired.
  3. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and black pepper. Whisk together until smooth. If saved, whisk in the bacon fat for extra flavor.
  4. Add the warm potatoes to the bowl with the dressing. Gently fold in the crumbled bacon, shredded cheddar, and chopped green onions until everything is evenly coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to let flavors meld. Just before serving, garnish with extra bacon, cheddar, and fresh parsley if desired.

Notes

Do not overcook the potatoes to avoid mushiness. Use warm potatoes when mixing to help cheddar melt slightly. Fold gently to keep potato chunks intact. The salad tastes better after chilling for a few hours or overnight. Save some bacon fat to add smoky depth to the dressing if desired. Adjust salt gradually due to salty bacon and cheddar. For a lighter version, swap mayonnaise for Greek yogurt or use turkey bacon. This recipe is naturally gluten-free but check processed ingredient labels.

Nutrition

Keywords: baked potato salad, loaded potato salad, bacon potato salad, cheddar potato salad, creamy potato salad, potluck recipe, comfort food

Find it online: https://ariaappetite.com/savory-loaded-baked-potato-salad-recipe-with-crispy-bacon-and-cheddar-tips/