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Creamy Loaded Baked Potato Salad with Cheddar

creamy loaded baked potato salad with cheddar - featured image
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A quick and easy creamy loaded baked potato salad with sharp cheddar, crispy bacon, and a tangy dressing, perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 3 medium russet potatoes, washed and scrubbed
  • 4–5 bacon strips, cooked crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3–4 green onions, sliced thin
  • 2 celery stalks, finely chopped
  • Salt and black pepper, to taste
  • Fresh chives, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Scrub the potatoes well and dry them with a towel. Pierce each potato a few times with a fork to allow steam to escape.
  2. Bake the potatoes directly on the oven rack for about 45-50 minutes, or until tender when pierced with a fork. The skin should be crisp and the inside fluffy.
  3. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels to drain and crumble once cooled.
  4. Prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl. Adjust seasoning to taste.
  5. Once the potatoes are cool enough to handle, peel off the skin (optional) and chop into bite-sized cubes. Place them in a large mixing bowl.
  6. Add the crumbled bacon, shredded cheddar, diced celery, and sliced green onions to the potatoes.
  7. Pour the dressing over the potato mixture and gently fold to combine, being careful not to mash the potatoes.
  8. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  9. Before serving, garnish with fresh chives for color and mild onion flavor.

Notes

Bake potatoes whole to keep fluffy texture and avoid sogginess. Cool potatoes completely before mixing. Fold gently to avoid mashing. Adjust mayo after chilling to keep salad light. Can be made ahead and tastes better after chilling overnight. For dairy-free, substitute vegan cheese and dairy-free mayo/sour cream.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, loaded potato salad, cheddar cheese, bacon, summer BBQ, easy side dish

Find it online: https://lucastable.com/creamy-loaded-baked-potato-salad-with-cheddar-easy-recipe-for-summer-bbqs/