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Best Loaded Baked Potato Salad with Bacon

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This loaded baked potato salad with bacon takes everything you love about a loaded baked potato—crispy bacon, melted cheddar, cool sour cream—and turns it into a side dish that steals the show. It’s simple enough for a Tuesday night dinner but impressive enough for a holiday table.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 pound thick-cut bacon, cooked until crispy and crumbled
  • 1 1/2 cups sour cream, full-fat
  • 1/2 cup mayonnaise, preferably Dukes or Hellmann’s
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced (both white and green parts)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)

Instructions

  1. Cook the bacon: Place the bacon strips in a cold skillet, then turn the heat to medium. Cook for 8-10 minutes, flipping once, until crispy and browned. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.
  2. Boil the potatoes: Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water. 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.
  3. Drain and cool: Drain the potatoes in a colander and let them sit for 5-7 minutes to cool slightly. You want them warm but not steaming hot.
  4. Make the dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, garlic powder, smoked paprika, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  5. Combine everything: Add the warm potatoes to the bowl with the dressing. Gently fold with a rubber spatula until the potatoes are evenly coated. Fold in 1 1/2 cups of the shredded cheddar, reserving the remaining 1/2 cup for topping.
  6. Add the bacon and onions: Fold in three-quarters of the crumbled bacon and three-quarters of the sliced green onions. Reserve the rest for garnish.
  7. Chill (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  8. Garnish and serve: Before serving, top with the remaining cheddar, bacon, and green onions. Give it a final stir and add a pinch of smoked paprika for color. Serve cold or at room temperature.

Notes

Don’t overcook the potatoes—mushy potatoes turn the salad into glue. Let the potatoes cool before mixing to prevent the sour cream from thinning. Cook the bacon until really crispy so it stays crunchy in the salad. Shred your own cheese for better melting. This salad actually gets better after a few hours in the fridge.

Nutrition

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

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