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Creamy Loaded Baked Potato Salad with Bacon & Chives

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This creamy loaded baked potato salad with bacon and chives is a crowd-pleasing side dish that combines crispy roasted potatoes, smoky bacon, sharp cheddar, and a tangy sour cream dressing. Perfect for barbecues, potlucks, and holiday gatherings.

Ingredients

Scale
  • 2.5 lbs russet potatoes (about 4–5 medium), scrubbed and cut into 3/4-inch cubes
  • 8 oz thick-cut bacon (about 8 slices)
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 1/2 cups sharp cheddar cheese, shredded (from a block)
  • 1/4 cup fresh chives, chopped
  • 1 tsp kosher salt, plus more for potato water
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika (optional)
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Worcestershire sauce

Instructions

  1. Preheat oven to 425°F (220°C). Scrub potatoes and cut into 3/4-inch cubes.
  2. Place cubed potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer. Cook for 5-6 minutes until edges soften but centers are firm. Drain and let steam dry in colander for 1 minute.
  3. Cook bacon in a medium skillet over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to paper towel-lined plate to drain. Reserve 2 tablespoons of bacon fat. Once cool, crumble or chop bacon.
  4. In a large bowl, combine drained potatoes with reserved bacon fat, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika (if using). Toss gently to coat.
  5. Spread seasoned potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy. Let cool on baking sheet for 10 minutes.
  6. In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Adjust seasoning to taste.
  7. In a large mixing bowl, combine slightly cooled potatoes, 1 cup shredded cheddar, and half the crumbled bacon. Pour dressing over and fold gently until well coated.
  8. Transfer to serving dish. Top with remaining 1/2 cup cheddar, remaining bacon, and fresh chives. Serve warm, at room temperature, or cold.

Notes

For best results, use russet potatoes and do not skip the parboiling step. Let the salad rest for an hour or two before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: potato salad, loaded baked potato salad, bacon, chives, creamy, side dish, barbecue, potluck

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