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Best Loaded Baked Potato Salad with Bacon and Chives

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This loaded baked potato salad combines all the flavors of a classic loaded baked potato in a shareable, scoopable form. The secret is mixing the dressing into warm potatoes so every bite is packed with flavor.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium)
  • 1 pound thick-cut bacon
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, chopped
  • 1/4 cup green onions, sliced
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika, plus more for garnish
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Wash and scrub potatoes thoroughly; pat dry. Pierce each potato several times with a fork.
  2. Place potatoes directly on oven rack or on a baking sheet. Bake for 50-60 minutes until tender. Let cool just enough to handle (about 10 minutes).
  3. While potatoes bake, cook bacon on a rimmed baking sheet lined with parchment paper at 400°F for 15-20 minutes until crispy. Drain on paper towels, then crumble or chop into bite-sized pieces. Set aside.
  4. In a small bowl, whisk together sour cream, mayonnaise, apple cider vinegar, garlic powder, paprika, and a pinch of salt and pepper. Adjust seasoning to taste.
  5. Once potatoes are cool enough to handle, cut into 1-inch chunks while still warm.
  6. Place warm potato chunks in a large mixing bowl. Pour dressing over them and gently fold until every piece is coated. Let sit for 5 minutes.
  7. Fold in shredded cheddar cheese, green onions, and about three-quarters of the bacon. Reserve the rest for topping. Stir gently to avoid mashing potatoes.
  8. Transfer to a serving bowl. Top with remaining bacon, fresh chives, and a sprinkle of paprika. Serve warm or at room temperature. If making ahead, cover and refrigerate, then add toppings just before serving.

Notes

The warm potato trick is key: mixing dressing into warm potatoes allows them to absorb the flavor. Add bacon just before serving to keep it crispy. For make-ahead, mix everything except bacon and chives, then add those before serving. Leftovers keep for 3-4 days in the refrigerator.

Nutrition

Keywords: loaded baked potato salad, bacon, chives, potato salad, potluck, barbecue, side dish

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