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Loaded Baked Potato Salad Recipe Easy 5-Step Comforting Sides with Bacon and Chives

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A comforting loaded baked potato salad with crispy bacon and fresh chives, featuring roasted potatoes for a subtle caramelized edge and a creamy tangy dressing. Perfect for potlucks, family dinners, or any occasion needing a quick and satisfying side.

Ingredients

Scale
  • 2 pounds (900g) baby Yukon Gold potatoes
  • 6 slices thick-cut bacon
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 tablespoons fresh chives, finely chopped
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Rinse and scrub 2 lbs (900g) baby Yukon Gold potatoes. Place them whole in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
  2. Preheat oven to 425°F (220°C). Cut the boiled potatoes in halves or quarters depending on size. Toss with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for 15 minutes, flipping halfway, until edges are golden and slightly crispy.
  3. While potatoes roast, cook 6 thick-cut bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and chop roughly once cooled.
  4. In a large mixing bowl, whisk together ½ cup (120ml) mayonnaise, ¼ cup (60ml) sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, salt, and pepper to taste until creamy and slightly tangy.
  5. Add the warm roasted potatoes and chopped bacon to the bowl with dressing. Toss gently to coat so the potatoes absorb the flavors. Fold in 3 tablespoons finely chopped fresh chives and, if using, ½ cup shredded cheddar cheese. Adjust seasoning if needed.
  6. Let the salad sit for 10-15 minutes at room temperature before serving to allow flavors to meld.

Notes

Roasting the potatoes after boiling gives a subtle golden crust that enhances texture and flavor. Cook bacon slowly over medium heat for even crispiness. Whisk mayo and sour cream first to avoid lumps in dressing. Add fresh chives just before serving to keep their bright flavor. If salad seems dry, add a splash more mayo or sour cream. Can be made ahead and refrigerated; add chives fresh before serving.

Nutrition

Keywords: loaded baked potato salad, potato salad with bacon, potato salad with chives, easy potato salad, comforting side dish, roasted potatoes, creamy potato salad

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