Creamy Loaded Baked Potato Salad
A creamy, flavorful baked potato salad with crispy bacon, sharp cheddar, and a tangy dressing, perfect for cookouts and casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
- 6 slices bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, shredded
- 4 large green onions, thinly sliced
- 3/4 cup mayonnaise
- 1/2 cup full-fat sour cream
- 4 oz cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil (for tossing potatoes)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Toss chopped potatoes with a light drizzle of olive oil and a pinch of salt. Spread in a single layer on the baking sheet.
- Bake potatoes for 25-30 minutes, flipping halfway through, until tender but still holding shape.
- While potatoes bake, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain and crumble once cooled.
- In a medium bowl, whisk together mayonnaise, sour cream, softened cream cheese, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
- Once potatoes have cooled slightly (warm is okay), transfer to a large serving bowl. Add crumbled bacon, shredded cheddar, and sliced green onions.
- Pour dressing over potato mixture and gently fold to coat without smashing the potatoes. Taste and adjust seasoning if needed.
- Chill potato salad for at least 30 minutes before serving to let flavors meld. For best flavor, chill up to 4 hours.
Notes
Use Yukon Gold or red potatoes for best texture. Soften cream cheese before mixing to avoid lumps. Bake potatoes instead of boiling to lock in flavor and keep shape. Chill salad for at least 30 minutes for best flavor. Avoid adding dressing to hot potatoes to prevent watery salad. Variations include vegetarian (skip bacon), low-carb (use roasted cauliflower), and dairy-free options.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 300
- Sugar: 2
- Sodium: 450
- Fat: 19
- Saturated Fat: 7
- Carbohydrates: 23
- Fiber: 2.5
- Protein: 9
Keywords: potato salad, baked potato salad, creamy potato salad, cookout side dish, bacon potato salad, cheddar potato salad