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Creamy Loaded Baked Potato Salad with Bacon Easy Herb Recipe

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A creamy loaded baked potato salad featuring crispy bacon, fresh herbs, and a tangy dressing. Perfect for barbecues, potlucks, or as a comforting side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, medium-sized, scrubbed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, chopped
  • 1 cup mayonnaise
  • 1/2 cup full-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh dill
  • 3 stalks green onions, thinly sliced
  • 2 stalks celery, finely chopped
  • 1 small clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. While the potatoes are boiling, heat a skillet over medium heat. Add bacon pieces and cook, stirring occasionally, until crisp and golden brown, about 8-10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve a tablespoon of the bacon fat in the pan if you want to sauté the celery or green onions for extra flavor.
  3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper. Taste and adjust seasoning.
  4. Add the slightly warm potatoes to the dressing and gently toss to coat. Add the cooked bacon, chopped fresh parsley, thyme, dill, sliced green onions, and chopped celery. Fold everything together carefully—don’t mash the potatoes.
  5. Refrigerate the salad for at least 1 hour before serving to let flavors meld. Give it a gentle stir before plating. Garnish with extra herbs or crumbled bacon if desired.

Notes

Leave potatoes slightly warm when mixing to help absorb dressing better. Avoid oversalting due to bacon’s saltiness. For extra crunch, sprinkle toasted sunflower seeds or chopped pickles on top. The salad tastes better after resting at least 1 hour or overnight. Use Greek yogurt instead of sour cream for a lighter version or avocado mayo for dairy-free. Baking bacon is an alternative to pan-frying.

Nutrition

Keywords: potato salad, baked potato salad, bacon, creamy potato salad, herb potato salad, summer side dish, barbecue side, picnic salad

Find it online: https://pokirecipes.com/creamy-loaded-baked-potato-salad-with-bacon-easy-herb-recipe/