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Loaded Baked Potato Salad with Bacon and Cheddar

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A comforting and indulgent loaded baked potato salad featuring crispy bacon, sharp cheddar, and a tangy dressing. Perfect for quick weeknight meals or potlucks.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 8 slices bacon, cooked crisp and crumbled
  • 1 ½ cups shredded sharp cheddar cheese (about 170 g)
  • ¾ cup mayonnaise (can swap half with Greek yogurt)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 3 stalks green onions, thinly sliced
  • 2 stalks celery, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: ½ teaspoon smoked paprika or a pinch of cayenne pepper

Instructions

  1. Place chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes or until potatoes are just tender when pierced with a fork. Drain in a colander and let cool slightly.
  2. While potatoes cook, crisp bacon slices in a skillet over medium heat for 6-8 minutes until golden and crunchy. Drain on paper towels and crumble into bite-sized pieces. Save a tablespoon of bacon grease if desired.
  3. In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, pepper, and optional smoked paprika or cayenne. Add reserved bacon grease if using.
  4. Gently fold warm potatoes into the dressing, coating without mashing. Add chopped celery and sliced green onions, folding carefully.
  5. Mix in most of the shredded cheddar cheese, reserving some for topping. Sprinkle crumbled bacon and remaining cheddar on top.
  6. Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled or at room temperature.

Notes

Use Yukon Gold or red potatoes for best texture. Avoid russets to prevent mushy salad. Cooking potatoes in cold water and bringing to a boil ensures even cooking. Crisp bacon in oven on wire rack for less mess. Mix salad when potatoes are warm but not hot for best cheese melt and flavor melding. Refrigerate at least 1 hour before serving. For dairy-free, use vegan mayo and dairy-free cheese. Bacon can be added just before serving to keep crispy.

Nutrition

Keywords: loaded baked potato salad, bacon potato salad, cheddar potato salad, easy potato salad, comfort food, quick side dish, picnic salad

Find it online: https://sweetstirring.com/loaded-baked-potato-salad-with-bacon-and-cheddar-easy-recipe-guide/