Ultimate Creamy Loaded Baked Potato Salad
Capture all the comforting flavors of a fully loaded baked potato in this creamy, chunky cold salad. It features crispy bacon, sharp cheddar cheese, and a tangy dressing, making it the best BBQ side dish for any gathering.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling and Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Russet potatoes, scrubbed
- 1 cup cooked, crumbled bacon
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
- 1/2 cup celery, finely chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chives, chopped, for garnish
Instructions
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook until potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes immediately and let them cool slightly until you can handle them. Peel the potatoes and cut them into bite-sized chunks (about 3/4 inch). Place the warm potato chunks in a large mixing bowl.
- While the potatoes are still slightly warm, gently fold in the crumbled bacon, shredded cheddar cheese, chopped celery, and green onions.
- In a separate small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and pepper until the dressing is smooth.
- Pour the dressing over the potato mixture. Gently fold everything together until the potatoes and mix-ins are evenly coated. Avoid overmixing to keep the potato chunks intact.
- Cover the bowl and chill the loaded baked potato salad in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to blend.
- Before serving, taste and adjust salt and pepper if needed. Garnish the top with fresh chopped chives.
Notes
- For a deeper flavor, you can roast the potatoes instead of boiling them. Toss peeled, cubed potatoes with a little oil and roast at 400°F (200°C) until tender.
- This make ahead potato salad holds its texture well for up to 3 days when stored in an airtight container in the refrigerator.
- If you prefer a tangier potato salad dressing, add a teaspoon of pickle relish to the dressing mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 35
- Saturated Fat: 9
- Unsaturated Fat: 26
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
- Cholesterol: 45