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Creamy Loaded Potato Salad with Bacon and Chives

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This creamy loaded potato salad combines tender Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and fresh chives in a tangy, rich dressing. It’s the perfect crowd-pleasing summer side for picnics, barbecues, and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks (or use red potatoes)
  • 1 tablespoon kosher salt (for cooking water)
  • 6 slices thick-cut bacon, cooked crispy and crumbled (reserve a little for topping)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped fresh chives (save a little extra for garnish)
  • 2 scallions, thinly sliced (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup plain Greek yogurt (swap for some mayo/sour cream)
  • Optional: 1/3 cup diced celery
  • Optional: Smoked paprika or cayenne (a pinch, for smoky or spicy kick)

Instructions

  1. Place potatoes in a large pot and cover with cold water by about an inch. Stir in kosher salt.
  2. Bring to a boil over high heat, then reduce to medium and simmer for 10–12 minutes until fork-tender but not falling apart.
  3. Drain potatoes in a colander and let cool for at least 10 minutes.
  4. While potatoes cook, fry bacon in a skillet over medium heat until crispy (8–10 minutes). Transfer to a paper towel-lined plate and crumble. Reserve some for garnish.
  5. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and salt and pepper.
  6. Add cooled potatoes to the bowl with dressing and gently fold to coat.
  7. Fold in shredded cheddar, crumbled bacon (except reserved garnish), chives, and scallions if using. Add diced celery if desired.
  8. Taste and adjust seasoning with more salt, pepper, or vinegar. Add smoked paprika or cayenne for heat if desired.
  9. Cover and refrigerate for at least 30 minutes (up to 24 hours) to let flavors meld.
  10. Just before serving, stir salad and garnish with reserved bacon and chives. Serve cold or at cool room temperature.

Notes

For best texture, let potatoes cool before mixing. Yukon Golds are preferred for creaminess, but red potatoes work for a firmer salad. Make ahead for deeper flavor; add fresh bacon and chives before serving. Swap half the mayo for Greek yogurt for a lighter version. Salad is naturally gluten-free; check bacon and cheese labels if sensitive.

Nutrition

Keywords: potato salad, bacon, chives, summer side, picnic, barbecue, creamy, loaded, gluten-free

Find it online: https://bitefuljoy.com/creamy-loaded-potato-salad-recipe-with-bacon-and-chives-easy-summer-side/