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Ultimate Loaded Baked Potato Salad Best BBQ Side Dish

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This loaded baked potato salad takes everything you love about a loaded baked potato—the fluffy inside, the crispy skin, the mountain of cheddar, sour cream, bacon, and chives—and turns it into a shareable, scoopable masterpiece. It’s the perfect BBQ side dish that’s creamy, crunchy, cheesy, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • 1/2 cup chopped green onions (or chives)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the Yukon Gold potatoes clean—no need to peel them. Cut them into 3/4-inch cubes.
  3. On your large baking sheet, toss the potato cubes with the olive oil, salt, and pepper. Spread them out in a single, even layer. Roast for 25-30 minutes, flipping them halfway through, until fork-tender and edges are golden and crispy. Let them cool on the baking sheet for about 10 minutes.
  4. While the potatoes are roasting, cook your bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.
  5. In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder until smooth.
  6. Add the cooled roasted potatoes, 3/4 cup of the shredded cheddar cheese, 3/4 of the crumbled bacon, and 3/4 of the green onions to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated.
  7. Transfer the potato salad to a serving bowl. Top with the remaining 1/4 cup of cheddar cheese, the rest of the crumbled bacon, and the remaining green onions. Cover and refrigerate for at least 30 minutes before serving.

Notes

Cool the potatoes completely before mixing with the dressing to prevent it from becoming thin and runny. This salad tastes even better the next day after the flavors meld. For best results, shred your own cheese from a block and use thick-cut bacon.

Nutrition

Keywords: loaded baked potato salad, BBQ side dish, potato salad, bacon, cheddar, sour cream, potluck recipe, summer recipe

Find it online: https://cheerycrisp.com/ultimate-loaded-baked-potato-salad-best-bbq-side-dish/