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Creamy Loaded Baked Potato Salad Recipe Easy Bacon Cheddar Side Dish

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A creamy, comforting baked potato salad loaded with crispy bacon, sharp cheddar, and a tangy dressing. Perfect as a quick and easy side dish for any occasion.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and diced (about 900g)
  • 6 strips thick-cut bacon, cooked until crispy and chopped
  • 1 cup shredded sharp cheddar cheese (about 115g)
  • 3 stalks green onions, thinly sliced
  • 1/2 cup mayonnaise (120ml)
  • 1/4 cup sour cream (60ml)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh chives (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dice 2 pounds of Yukon Gold or red potatoes into roughly 1-inch cubes. No need to peel.
  3. Toss potatoes with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet lined with parchment paper.
  4. Roast potatoes for 25-30 minutes, flipping halfway through, until tender but still holding shape.
  5. While potatoes roast, cook 6 strips of thick-cut bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and chop into bite-sized pieces.
  6. In a large bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon garlic powder, and salt & pepper to taste.
  7. When potatoes are cool enough to handle but still warm, add them to the dressing bowl and gently fold to coat evenly.
  8. Fold in the crispy bacon, 1 cup shredded sharp cheddar, and 3 sliced green onions. Taste and adjust seasoning if needed.
  9. Chill the salad for at least 1 hour before serving to let flavors meld.
  10. Before serving, garnish with fresh chives or extra green onions. Serve chilled or at room temperature.

Notes

Roasting potatoes instead of boiling them gives a firmer texture and better flavor. Let potatoes cool slightly before mixing with dressing to avoid mushiness. Use freshly shredded cheddar for best melting and texture. Chill salad at least 1 hour for flavors to meld. Store leftovers covered in fridge up to 3 days. For a lighter version, substitute half the mayo with Greek yogurt. Variations include vegetarian, low-carb, dairy-free, and spicy options.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, bacon cheddar salad, easy side dish, comfort food, picnic salad

Find it online: https://avabake.com/creamy-loaded-baked-potato-salad-recipe-easy-bacon-cheddar-side-dish/