Loaded Baked Potato Salad
A luscious potato salad that feels like a loaded baked potato—crispy bacon, sharp cheddar, tangy sour cream, and fresh chives mingle with tender potatoes for the ultimate side dish or party food!
Ingredients
- 3 lbs baby Yukon Gold or red potatoes halved and washed
- 8 slices bacon cooked crisp and crumbled
- 1 cup sharp cheddar cheese finely shredded
- 1/2 cup sour cream full-fat for best creaminess
- 1/4 cup mayonnaise Duke’s recommended
- 2 tbsp fresh chives sliced, plus extra for garnish
- 2 tbsp green onions chopped
- 1 tbsp Dijon mustard
- 2 tsp white vinegar or pickle juice
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup diced pickles optional, for extra zing
Instructions
- In a large pot, cover halved potatoes with cold water, add a teaspoon of salt, bring to a boil, and simmer for 12–15 minutes until tender. Drain and let cool slightly.
- While potatoes cook, fry bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Whisk together sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and pepper in a bowl until smooth.
- Place warm potatoes in a large bowl, pour dressing over them, and gently fold in cheddar cheese, chives, and green onions.
- Add most of the crumbled bacon, mix gently, cover, and chill in the refrigerator for at least 30 minutes so flavors meld.
- Give the salad a final stir, sprinkle remaining bacon and extra chives on top, and serve chilled or at room temperature.
Notes
Make ahead: Potatoes and dressing can be prepped a day ahead. Toss before serving and chill up to two days. Leftovers stay fresh in the fridge for 2 days.
Nutrition
Calories: 350kcal
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