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Creamy Loaded Baked Potato Salad with Bacon Bits

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A quick and easy creamy loaded baked potato salad with crispy bacon bits, perfect for summer BBQs and potlucks. This recipe features tender potato chunks, a tangy homemade dressing, and savory mix-ins for a crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, diced into 1-inch cubes
  • 1 teaspoon salt (for boiling water)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 6 slices bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • Optional: 1/2 cup chopped dill pickles

Instructions

  1. Wash and dice 2 pounds of Yukon Gold or red potatoes into roughly 1-inch cubes. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
  2. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes until just tender but not mushy.
  3. Drain the potatoes in a colander and rinse briefly with cold water to stop cooking. Let them cool for at least 20 minutes until warm but not hot.
  4. While potatoes cool, fry 6 slices of bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and crumble once cool.
  5. In a large mixing bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon sugar. Season with salt and pepper to taste.
  6. Add the cooled potatoes to the dressing and gently fold to coat. Stir in crumbled bacon, 3 sliced green onions, and 1 cup shredded cheddar cheese. Add 1/2 cup chopped dill pickles if desired.
  7. Cover and refrigerate for at least 1 hour before serving. Stir gently before serving and optionally garnish with extra green onions or bacon bits.

Notes

Use Yukon Gold or red potatoes to hold shape well. Do not overcook potatoes to avoid mushy salad. Mix potatoes with dressing while warm for better flavor absorption. Add bacon bits last to keep them crispy. Chill salad for at least 1 hour before serving. Optional: use Greek yogurt instead of sour cream or avocado mayo for variations.

Nutrition

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

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