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Best Easy Loaded Baked Potato Salad with Bacon

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This loaded baked potato salad combines tender russet potatoes, crispy bacon, sharp cheddar cheese, and a creamy tangy dressing for the ultimate comfort food side dish. It’s budget-friendly, easy to make, and perfect for potlucks, cookouts, or weeknight dinners.

Ingredients

Scale
  • 3 pounds russet potatoes, scrubbed and cut into 1-inch chunks
  • 1 pound thick-cut bacon
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup fresh chives, chopped
  • Salt and black pepper, to taste
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons bacon fat, reserved from cooking
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil. Arrange bacon strips in a single layer and bake for 18-22 minutes until deep golden brown and crispy, flipping halfway. Transfer to a paper towel-lined plate, reserve 2 tablespoons of rendered fat. Let bacon cool, then crumble into bite-sized pieces.
  2. Place potato chunks in a large stockpot and cover with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender. Drain in a colander and let sit for 2 minutes to steam off excess moisture.
  3. In a small bowl, whisk together sour cream, mayonnaise, reserved bacon fat, apple cider vinegar, garlic powder, and smoked paprika. Season with salt and pepper to taste.
  4. Transfer warm potatoes to a large mixing bowl. Pour dressing over the top and gently fold with a rubber spatula until every chunk is coated.
  5. Add shredded cheddar cheese and crumbled bacon, reserving a small handful of each for garnish. Fold gently to distribute.
  6. Fold in chopped chives, reserving a tablespoon for garnish. Taste and adjust seasoning if needed.
  7. Transfer to a serving bowl. Top with reserved cheese, bacon, and chives. Serve warm, at room temperature, or chilled.

Notes

Don’t skip reserving the bacon fat—it adds essential smoky flavor. Warm potatoes absorb the dressing better than cold ones. For best results, let the salad rest for a few hours before serving to allow flavors to meld. If the salad seems dry after chilling, stir in a tablespoon of sour cream or milk.

Nutrition

Keywords: loaded baked potato salad, bacon potato salad, easy potato salad, potluck side dish, summer cookout recipe

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