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Savory Loaded Baked Potato Salad with Bacon and Cheddar

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A comforting and flavorful potato salad featuring oven-roasted Yukon Gold or red potatoes, crispy bacon, sharp cheddar, and a tangy, creamy dressing. Perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 2 pounds (900 g) Yukon Gold or red potatoes, halved or quartered
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 ½ cups (150 g) sharp cheddar cheese, shredded
  • ¾ cup (180 ml) full-fat sour cream
  • ½ cup (120 ml) mayonnaise
  • 2 tablespoons (30 ml) yellow mustard
  • 1 tablespoon (15 ml) apple cider vinegar
  • 4 large green onions, thinly sliced
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for tossing potatoes)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Wash and dry the potatoes. Cut into halves or quarters about 1 to 1.5 inches in size. Toss with olive oil, salt, and pepper.
  3. Spread potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender with slightly crisp edges.
  4. While potatoes roast, cook bacon in a cold skillet over medium heat until crisp, about 10-12 minutes. Drain on paper towels and crumble once cooled.
  5. In a large bowl, whisk together sour cream, mayonnaise, yellow mustard, apple cider vinegar, garlic powder, salt, and pepper.
  6. Add warm roasted potatoes to the dressing and gently fold to coat without breaking the potatoes.
  7. Stir in crumbled bacon, shredded cheddar, sliced green onions, and chopped chives. Fold gently to combine.
  8. Refrigerate the salad for at least 1 hour before serving to allow flavors to meld. Stir gently before serving and adjust seasoning if needed.

Notes

Do not overmix to keep potato chunks intact. If salad is dry after chilling, add a splash of milk or more sour cream. For a dairy-free version, substitute sour cream, mayonnaise, and cheddar with plant-based alternatives. Roasting potatoes instead of boiling keeps them fluffy with crisp edges. Slow cook bacon for best crispiness. Salad tastes better after chilling at least 1 hour or overnight.

Nutrition

Keywords: potato salad, baked potato salad, bacon, cheddar, summer BBQ, side dish, loaded potato salad

Find it online: https://bitefuljoy.com/savory-loaded-baked-potato-salad-with-bacon-and-cheddar-recipe-easy-and-perfect-for-summer-bbqs/