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Creamy Loaded Baked Potato Salad Recipe with Crispy Bacon Bits Easy and Perfect

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A creamy, tangy baked potato salad loaded with crispy bacon bits, sharp cheddar, and fresh herbs. Perfectly fluffy baked potatoes combined with a velvety dressing make this a crowd-pleasing side for any occasion.

Ingredients

Scale
  • 3 large russet potatoes (about 2 pounds), baked, cooled, and cubed
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1/2 cup mayonnaise (preferably full-fat)
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • 3–4 green onions/scallions, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry russet potatoes thoroughly.
  2. Place whole potatoes on a baking sheet and bake for 45-55 minutes until fork-tender but not mushy. Let cool completely, about 30 minutes at room temperature or chill for quicker prep.
  3. While potatoes bake, fry bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble into small bits.
  4. Peel (optional) and cut cooled baked potatoes into roughly 1-inch chunks, avoiding cutting too small to prevent them from falling apart.
  5. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Adjust seasoning to taste.
  6. In a large bowl, gently fold potato cubes, bacon bits, green onions, shredded cheddar, and chopped chives with the dressing. Mix just until everything is coated—do not overmix.
  7. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  8. Before serving, gently stir the salad and garnish with extra bacon bits or chives.

Notes

Bake potatoes instead of boiling to keep them fluffy and less waterlogged. Cool potatoes completely before mixing to avoid greasy dressing. Use small crispy bacon bits for texture without overwhelming the salad. Chill salad for at least 1 hour before serving for best flavor. Adjust acidity with lemon juice or sugar if desired. Stir in extra sour cream or mayo if salad feels dry after chilling.

Nutrition

Keywords: baked potato salad, creamy potato salad, loaded potato salad, bacon potato salad, summer side dish, picnic recipe, barbecue side

Find it online: https://tempotaste.com/creamy-loaded-baked-potato-salad-recipe-with-crispy-bacon-bits-easy-and-perfect/