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Classic Loaded Baked Potato Salad with Bacon & Chives

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This loaded baked potato salad features crispy roasted potatoes, smoky bacon, sharp cheddar, and a tangy sour cream dressing. It’s a happy kitchen accident that became the most-requested dish for every potluck and barbecue.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 slices thick-cut bacon
  • 1 cup sour cream (full-fat recommended)
  • ½ cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup sharp cheddar cheese, shredded (from a block)
  • ½ cup fresh chives, chopped
  • ¼ cup green onions, sliced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Give it a full 15 minutes to come to temperature.
  2. Cook the bacon while the oven heats. Place the 8 slices in a cold skillet, then turn the heat to medium. Cook for 6-8 minutes, flipping once, until deeply golden and crisp. Transfer to a paper towel-lined plate. Once cool enough to handle, crumble or chop into bite-sized pieces. Reserve 2 tablespoons of the bacon fat for roasting the potatoes.
  3. Prep the potatoes. Scrub 3 pounds of Yukon Gold potatoes well (no need to peel unless you prefer them peeled). Cut them into 1-inch cubes, keeping them uniform in size.
  4. Season and roast the potatoes. In your large bowl, toss the potato cubes with 1 tablespoon olive oil, the reserved 2 tablespoons bacon fat, 1 teaspoon salt, and ½ teaspoon black pepper. Spread them in a single layer on your baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
  5. Make the dressing while the potatoes roast. In a small bowl, whisk together 1 cup sour cream, ½ cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Taste it. Add a pinch of salt and pepper. Set aside in the refrigerator.
  6. Cool the potatoes slightly. When the potatoes come out of the oven, let them cool on the baking sheet for about 10 minutes. You want them warm but not piping hot.
  7. Assemble the salad. Transfer the warm potatoes to your large mixing bowl. Add the crumbled bacon, 1 cup shredded sharp cheddar, ½ cup chopped chives, and ¼ cup sliced green onions. Pour the dressing over the top. Use your rubber spatula to fold everything together gently. Don’t overmix.
  8. Season and adjust. Taste the salad and add more salt and pepper as needed. I usually add another ¼ teaspoon of salt and a few grinds of pepper at this stage.
  9. Chill or serve immediately. This potato salad is delicious warm, at room temperature, or cold. If you’re serving it later, cover and refrigerate for up to 3 days. Let it sit at room temperature for 20 minutes before serving if you prefer it less cold.

Notes

Don’t overcrowd the baking sheet to ensure crispy potatoes. Reserve bacon fat for roasting. Let potatoes cool slightly before mixing to prevent dressing from separating. This salad tastes even better the next day. For a vegetarian version, skip bacon and add roasted chickpeas with smoked paprika.

Nutrition

Keywords: loaded baked potato salad, potato salad with bacon, creamy potato salad, roasted potato salad, summer side dish, barbecue side dish, potluck recipe

Find it online: https://twinkletaste.com/classic-loaded-baked-potato-salad-with-bacon-and-chives/