Description
A hearty and creamy potato salad layered with all the flavors of a loaded baked potato—cheddar, bacon, chives, and a tangy sour cream–mayonnaise dressing.
Ingredients
- 3 lbs russet or Yukon Gold potatoes, cut into 1″ pieces
- 8 slices bacon, cooked until crisp and crumbled
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- ¼ cup chopped fresh chives, plus extra for garnish
Instructions
- Place potatoes in a large pot and cover with water. Add 1 tsp salt and bring to a boil. Simmer until fork‑tender, about 10–15 minutes. Drain and set aside.
- While potatoes cook, whisk together sour cream, mayonnaise, Dijon, vinegar, garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper in a large bowl.
- Add warm potatoes into the dressing and toss until evenly coated.
- Fold in crumbled bacon (reserve a few pieces for topping), shredded cheddar, and chopped chives.
- Season with additional salt and pepper to taste.
- Transfer to a serving dish, garnish with reserved bacon, a sprinkle of cheese, and extra chives.
- Chill in the refrigerator for at least 1 hour before serving to meld flavors.
- Serve cold or at room temperature; store leftovers in a covered container refrigerated for up to 3 days.
Notes
- Use red-skinned or petite potatoes for a creamier texture and less chance of breaking apart.
- For added tang, stir in 2 Tbsp chopped dill pickles or 1 Tbsp pickle juice.
- Make-ahead tip: Prepare and dress the salad the day before and stir before serving.
- To keep salad firm, avoid overboiling potatoes—remove when still slightly underdone.
- For a lighter twist, swap half the mayonnaise with Greek yogurt.