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

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A creamy and tangy loaded baked potato salad featuring tender potatoes, crispy bacon, sharp cheddar, and fresh herbs. Perfect for potlucks, family dinners, or backyard barbecues.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into 1-inch cubes
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 cup mayonnaise (full-fat or light)
  • 1/2 cup sour cream (can substitute Greek yogurt)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 stalks green onions, thinly sliced (or substitute with chives or shallots)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup finely chopped celery
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes until potatoes are tender but still firm. Drain and set aside to cool slightly.
  2. While the potatoes cook, heat a skillet over medium heat. Lay bacon slices flat and cook until crispy, turning occasionally—about 8-10 minutes. Transfer to paper towels to drain excess fat, then crumble once cool.
  3. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste.
  4. In a large bowl, add the warm potatoes, crumbled bacon, chopped celery, green onions, and shredded cheddar cheese. Pour the dressing over and gently fold everything together until potatoes are evenly coated. Take care not to mash the potatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Just before serving, sprinkle chopped fresh parsley on top.

Notes

Boil potatoes until tender but firm to avoid mushiness. Cook bacon slowly over medium heat for crispiness without burning. Mix dressing separately before folding into potatoes to ensure even coating. Chill salad for at least 1 hour for best flavor. Use leftover baked potatoes if desired but ensure they are firm. Bring salad to room temperature 15 minutes before serving for best taste.

Nutrition

Keywords: potato salad, loaded baked potato salad, creamy potato salad, bacon potato salad, backyard BBQ side, comfort food, easy potato salad

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