Print

Crowd-Pleasing Loaded Baked Potato Salad with Bacon

loaded baked potato salad with bacon - featured image
Print Recipe

This loaded baked potato salad features crispy roasted Yukon Gold potatoes, smoky bacon, sharp cheddar cheese, and a creamy dressing. It’s a crowd-pleasing side dish perfect for potlucks, barbecues, and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 pound bacon, cooked until crispy and crumbled
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup whole milk
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash and scrub the Yukon Gold potatoes, then cut them into 1-inch cubes. Do not peel.
  3. Place the potato cubes in a large mixing bowl. Drizzle with olive oil, then add salt, pepper, and garlic powder. Toss until evenly coated.
  4. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside and tender on the inside.
  5. While the potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.
  6. In a small bowl, whisk together the sour cream, mayonnaise, milk, apple cider vinegar, and smoked paprika (if using). The dressing should be smooth and pourable. Adjust seasoning with salt and pepper to taste.
  7. Let the roasted potatoes cool for about 10 minutes (they should still be warm, not hot). Transfer to a large serving bowl.
  8. Add the crumbled bacon, shredded cheddar cheese, chopped chives, and parsley to the bowl. Pour the dressing over the top.
  9. Gently fold everything together until the potatoes are evenly coated with the dressing and the toppings are distributed. Be careful not to overmix.
  10. Garnish with extra chives and a pinch of smoked paprika. Serve immediately while slightly warm, or refrigerate for later.

Notes

For best results, let the potatoes cool slightly before adding the dressing to prevent it from separating. You can prep components a day ahead and toss together before serving. For a vegetarian version, omit bacon and add roasted chickpeas.

Nutrition

Keywords: loaded baked potato salad, bacon, cheddar, roasted potatoes, potluck, side dish, crowd-pleaser

Find it online: https://siennaspoon.com/crowd-pleasing-loaded-baked-potato-salad-with-bacon/