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Ultimate Creamy Loaded Baked Potato Salad with Crispy Bacon and Cheddar

A close-up of loaded baked potato salad piled high with shredded cheddar cheese, crispy bacon bits, and fresh green onions.
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Create the ultimate comfort food side dish by transforming the flavors of a fully loaded baked potato into a cold, creamy salad. This recipe combines tender potatoes with crispy bacon, sharp cheddar cheese, and a tangy sour cream dressing, making it a crowd-pleasing favorite for BBQs and potlucks.

Ingredients

Scale
  • 3 pounds Russet potatoes, scrubbed and diced (skin on or off)
  • 8 slices bacon, cooked until crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions or chives, thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the diced 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 in a skillet until crisp. Remove the bacon and set it on paper towels to drain. Reserve 1 tablespoon of the bacon grease for the dressing, if desired.
  3. In a small bowl, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, onion powder, garlic powder, salt, and pepper. If you reserved bacon grease, whisk 1 tablespoon into the dressing for extra flavor.
  4. In a very large bowl, gently combine the slightly warm or cooled potatoes, shredded cheddar cheese, chopped hard-boiled eggs (if using), and most of the crumbled bacon and green onions, reserving some for garnish.
  5. Pour the dressing over the potato mixture. Fold everything together gently until the potatoes are evenly coated. Avoid overmixing to keep the potato chunks intact.
  6. Cover the salad and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to blend.
  7. Before serving, taste and adjust salt and pepper if needed. Garnish the top with the remaining crispy bacon and fresh green onions.

Notes

  • For the best texture, let the salad chill for several hours; this recipe tastes better the next day.
  • If you prefer a tangier dressing, substitute 1/4 cup of the sour cream with plain Greek yogurt.
  • Use Russet potatoes for a fluffy texture, or Yukon Golds for a slightly firmer texture that holds up well during travel.

Nutrition

Find it online: https://cookingbyjade.com/loaded-baked-potato-salad-recipe/