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Creamy Loaded Baked Potato Salad Recipe with Crispy Bacon and Chives Made Easy

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A creamy loaded baked potato salad featuring crispy bacon and fresh chives, offering a smoky crunch and fresh bite that makes it a crowd-pleasing comfort food side dish.

Ingredients

Scale
  • 4 large baking potatoes (Russets work best for their fluffy texture)
  • 1 teaspoon kosher salt (to season the potatoes)
  • 1 cup mayonnaise (Hellmann’s preferred for creaminess)
  • ½ cup sour cream (adds tang and richness)
  • 1 tablespoon Dijon mustard (for a subtle kick)
  • 1 tablespoon apple cider vinegar (balances the creaminess)
  • 1 teaspoon granulated sugar (to soften the acidity)
  • Salt and black pepper to taste
  • 8 slices bacon (thick-cut preferred, cooked crisp and chopped)
  • 4 green onions, thinly sliced (white and green parts)
  • 2 tablespoons fresh chives, finely chopped (adds a mild onion flavor)
  • 1 cup shredded sharp cheddar cheese (optional but highly recommended)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat dry, and prick them a few times with a fork to allow steam to escape. Rub each potato with a little olive oil and sprinkle with kosher salt. Place on a baking sheet and roast for about 45-55 minutes until the potatoes are tender and the skin is crisp. To check doneness, pierce with a fork — it should slide in easily.
  2. While the potatoes bake, cook the bacon. In a medium skillet over medium heat, cook the bacon slices until crispy, about 8-10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces. (If baking bacon in the oven, lay slices on foil-lined sheet and bake at 400°F for 15-20 minutes.)
  3. Prepare the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.
  4. Once potatoes are cool enough to handle, peel off the skins. Cut the potatoes into bite-sized cubes aiming for even pieces so they hold the dressing well without turning mushy.
  5. Gently fold the potatoes into the dressing. Add in the cooked bacon (reserve a small handful for garnish), green onions, and chives. If using, fold in shredded cheddar cheese for extra creaminess and flavor.
  6. Adjust seasoning if needed by adding a little more salt, pepper, or vinegar. Gently toss to combine without breaking up the potatoes.
  7. Chill the salad in the refrigerator for at least 1 hour to let flavors meld and the salad firm up slightly. Before serving, sprinkle the reserved bacon and some extra chives on top for a fresh, crunchy finish.

Notes

For a lighter option, substitute Greek yogurt for sour cream or use vegan mayo to keep it dairy-free. Baby red potatoes can be used instead of Russets but will have a firmer texture. Baking bacon in the oven on a foil-lined tray at 400°F for 15-20 minutes is a great alternative to skillet cooking. To keep bacon crispy, reserve some for garnish and add just before serving. Bake potatoes the night before to save time.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, loaded potato salad, bacon potato salad, chives, picnic side, potluck recipe

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