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Creamy Loaded Baked Potato Salad with Bacon

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A creamy, smoky, and comforting baked potato salad with crispy bacon, perfect for BBQ parties and potlucks. This recipe features baked russet potatoes mixed with a tangy homemade dressing and topped with cheddar cheese and optional hard-boiled eggs.

Ingredients

Scale
  • 4 medium russet potatoes (baked and cooled)
  • 6 slices thick-cut bacon
  • 1/2 cup sour cream (full-fat preferred)
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper to taste
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Prick each russet potato a few times with a fork and place on a baking sheet or directly on the oven rack. Bake for 45-50 minutes until skin is crisp and a fork slides in easily. Let cool completely, then peel and dice into bite-sized cubes.
  2. While potatoes bake, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes, turning occasionally. Drain on paper towels and crumble once cooled.
  3. If using eggs, place them in a saucepan, cover with cold water, bring to a boil, then turn off heat and cover for 10-12 minutes. Cool under cold running water, peel, and chop roughly.
  4. In a medium bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
  5. In a large bowl, gently fold diced potatoes, crumbled bacon, chopped green onions, shredded cheddar cheese, and chopped eggs (if using) with the dressing. Be careful not to overmix to keep potatoes chunky.
  6. Cover and refrigerate for at least one hour before serving to let flavors meld. Stir gently before serving and garnish with extra green onions or paprika if desired.

Notes

Bake potatoes whole for fluffier texture instead of boiling. Cool potatoes completely before mixing to prevent dressing separation. Save some bacon fat to drizzle for extra smoky flavor. Refrigerate salad for at least one hour to let flavors meld. For dairy-free, substitute sour cream with coconut yogurt and use vegan mayonnaise. To keep bacon crispy, crumble on top just before serving.

Nutrition

Keywords: potato salad, baked potato salad, bacon potato salad, BBQ side dish, creamy potato salad, loaded potato salad

Find it online: https://emmastirs.com/creamy-loaded-baked-potato-salad-with-bacon-easy-recipe-for-bbq-parties/