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Best Creamy Loaded Baked Potato Salad with Bacon and Cheddar

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This creamy loaded baked potato salad takes everything you love about a loaded baked potato—sour cream, chives, bacon, and cheese—and turns it into a portable, shareable side dish perfect for potlucks and BBQs. The warm potatoes absorb the tangy dressing for incredible flavor in every bite.

Ingredients

Scale
  • 3 pounds russet potatoes, scrubbed and cut into 1-inch cubes
  • 8 slices thick-cut bacon
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ cup whole milk
  • ¼ cup fresh chives, chopped (plus extra for garnish)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste

Instructions

  1. Boil the potatoes: Place the cubed russet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, until the potatoes are fork-tender but not falling apart. Drain in a colander and let them cool for about 10 minutes. (Don’t rinse them—you want that residual starch to help the dressing cling.)
  2. Cook the bacon: While the potatoes boil, lay the bacon slices in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until crispy—about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. (Pro tip: save about a tablespoon of the bacon grease and drizzle it over the warm potatoes for extra flavor.)
  3. Make the dressing: In a small bowl, whisk together the sour cream, mayonnaise, milk, apple cider vinegar, garlic powder, smoked paprika, and a pinch of salt and pepper. Taste it—it should be tangy and creamy with a hint of smoke. Adjust seasoning if needed.
  4. Combine while warm: Place the warm (not hot) potatoes in a large mixing bowl. Pour about half the dressing over them and gently fold with a rubber spatula. The warm potatoes will absorb the dressing like little sponges. Let them sit for 5 minutes.
  5. Add the mix-ins: Fold in the shredded cheddar, crumbled bacon, and most of the chopped chives (reserve a tablespoon for garnish). Add the remaining dressing and fold gently until everything is evenly coated. Be careful not to mash the potatoes—you want distinct chunks.
  6. Chill and rest: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time is non-negotiable—it lets the flavors meld and the dressing thicken.
  7. Finish and serve: Before serving, give the salad a gentle stir. Taste and adjust salt and pepper if needed. Transfer to a serving bowl and top with the reserved chives and a sprinkle of extra cheddar and bacon bits if desired.

Notes

Don’t overboil the potatoes—they should be fork-tender but not falling apart. Warm potatoes absorb dressing better than cold ones. Let the salad rest overnight if possible for the best flavor. The splash of apple cider vinegar is crucial—it brightens the whole dish. Use a light hand when folding to avoid mashing the potatoes.

Nutrition

Keywords: loaded baked potato salad, creamy potato salad, bacon cheddar potato salad, BBQ side dish, potluck recipe, summer salad, comfort food

Find it online: https://tablemira.com/best-creamy-loaded-baked-potato-salad-with-bacon-and-cheddar/