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Creamy Loaded Baked Potato Salad Recipe Perfect for Summer BBQs

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A creamy loaded baked potato salad with sour cream, crispy bacon, and fresh chives that is perfect for summer BBQs and potlucks. This recipe balances comfort and freshness with a tangy dressing and fluffy baked potatoes.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, scrubbed and baked
  • 6 slices bacon, cooked until crisp and chopped
  • 4 large green onions, thinly sliced
  • 1 cup (240 ml) full-fat sour cream
  • 1/2 cup (120 ml) mayonnaise
  • 1 cup (about 115 g) shredded sharp cheddar cheese
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Scrub 3 pounds of Yukon Gold or Russet potatoes. Prick them a few times with a fork for steam to escape while baking.
  3. Place the potatoes on the baking sheet and roast for 45-50 minutes, or until tender when pierced with a fork.
  4. While the potatoes bake, fry 6 slices of bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then chop into bite-sized pieces.
  5. In a large mixing bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, salt, and pepper to taste. Whisk until smooth.
  6. Thinly slice 4 large green onions and add most to the dressing, reserving some for garnish.
  7. Once potatoes are cool enough to handle, peel and roughly chop them into bite-sized chunks. Add these to the bowl with the dressing, gently folding to coat without over-mashing.
  8. Mix in the chopped bacon and 1 cup shredded sharp cheddar cheese. Toss gently to combine.
  9. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  10. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
  11. Just before serving, garnish with reserved green onions and 2 tablespoons fresh chopped chives.

Notes

Let potatoes cool slightly before mixing with sour cream to prevent separation. Chill salad for at least 1 hour before serving for best flavor. Use crisp bacon to maintain crunch. Can substitute Greek yogurt for sour cream for a lighter version. Avoid microwaving leftovers to prevent dressing separation.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, summer BBQ, sour cream potato salad, loaded potato salad, bacon potato salad

Find it online: https://cheerycrisp.com/creamy-loaded-baked-potato-salad-recipe-perfect-for-summer-bbqs/