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The Ultimate Creamy Loaded Baked Potato Salad with Crispy Bacon and Cheddar

A creamy bowl of loaded baked potato salad topped with bacon bits, shredded cheddar cheese, and green onions.
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You get all the comforting flavors of a fully loaded baked potato in one delicious, chilled salad. This creamy potato salad with bacon and cheddar is the perfect crowd-pleasing side dish for your next BBQ or potluck.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and cubed
  • 8 slices bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup green onions, chopped (for mixing)
  • 1/4 cup green onions, chopped (for garnish)
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, cook the bacon until crisp. Remove the bacon and set it aside on paper towels to drain. Reserve about 1 tablespoon of the bacon grease if you want an extra layer of flavor, otherwise discard the rest.
  3. In a large bowl, whisk together the sour cream, mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth. If you reserved bacon grease, whisk that in now.
  4. Add the slightly cooled, cooked potatoes, crumbled bacon, shredded cheddar cheese, and the first measure of chopped green onions (and chopped eggs, if using) to the dressing mixture.
  5. Gently fold all ingredients together until the potatoes are evenly coated in the creamy dressing. Be careful not to mash the potatoes too much; you want some texture.
  6. Cover the bowl and refrigerate the loaded baked potato salad for at least 2 hours before serving. This chilling time allows the flavors to blend.
  7. Before serving, taste and adjust seasoning if needed. Garnish the top with the remaining fresh green onions.

Notes

  • For the best texture, use Russet potatoes, as they absorb the dressing well without becoming too mushy.
  • You can make this potato salad with bacon and cheddar ahead of time; it tastes even better the next day.
  • If you are making this for a large gathering, double the recipe easily.
  • If you want a tangier dressing, add 1 teaspoon of dry onion soup mix to the wet ingredients.

Nutrition

Find it online: https://kitchenuser.net/loaded-baked-potato-salad/