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Creamy Loaded Baked Potato Salad with Bacon

creamy loaded baked potato salad with bacon - featured image
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A creamy, smoky, and tangy baked potato salad loaded with crispy bacon, sharp cheddar, and green onions, perfect for BBQs and casual gatherings.

Ingredients

Scale
  • 4 medium Russet potatoes, baked, cooled and cubed
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 3 stalks green onions, thinly sliced
  • 1 cup mayonnaise (full-fat preferred)
  • 1/4 cup buttermilk (or plain yogurt as substitute)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, and bake directly on oven rack or baking sheet for 45-60 minutes until tender. Let cool completely.
  2. Cook bacon in a skillet over medium heat until crisp, about 8-10 minutes. Drain on paper towels and crumble.
  3. In a small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth and tangy.
  4. Peel cooled potatoes if desired and cut into 1-inch cubes. Place in a large mixing bowl.
  5. Add crumbled bacon, shredded cheddar, and sliced green onions to the potatoes. Pour dressing over and gently fold to coat without mashing.
  6. Cover and refrigerate for at least 1 hour to let flavors meld. Adjust seasoning before serving.

Notes

Bake potatoes instead of boiling to avoid mushy texture. Use full-fat mayonnaise for creaminess. Bacon should be cooked crisp but not burnt. Chill salad for at least 1 hour before serving for best flavor. Can substitute buttermilk with plain yogurt or milk with lemon juice. For dairy-free, swap cheddar and buttermilk with vegan alternatives.

Nutrition

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

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