Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy loaded baked potato salad - featured image

Creamy Loaded Baked Potato Salad: Easy Labor Day Side

  • Author: Rebecca
  • Total Time: 40 minutes
  • Yield: 8-10 servings 1x

Description

This creamy loaded baked potato salad beats hot potato salad every time. Ready in 40 mins with bacon and cheddar—perfect for Labor Day.

Ingredients

Scale
  • 2.5 lbs Yukon Gold potatoes
  • 2 tbsp olive oil
  • 1 lb thick-cut bacon, cooked and crumbled
  • 1.5 cups sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • 1/4 cup fresh chives, chopped
  • 1/2 cup red onion, finely diced
  • 1/2 cup full-fat mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Wash potatoes (do not peel) and cut into 1-inch cubes.
  2. Toss potato cubes with olive oil, salt, and pepper on a large baking sheet in a single layer.
  3. Roast for 20-25 minutes until tender inside and slightly crispy outside. Let cool completely.
  4. While potatoes cool, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper in a small bowl.
  5. In a large mixing bowl, combine cooled potatoes, crumbled bacon, shredded cheddar, diced red onion, and green onions.
  6. Pour dressing over the ingredients and gently fold together with a rubber spatula, being careful not to mash the potatoes.
  7. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
  8. Before serving, sprinkle fresh chives over the top and give a gentle toss. Serve cold.

Notes

Do not add dressing to hot potatoes as the mayo will break. Use thick-cut bacon for better texture. Grate your own cheese to avoid anti-caking agents. This salad keeps well in the fridge for up to 4 days but should not be frozen.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 320
  • Sugar: 3
  • Sodium: 480
  • Fat: 22
  • Saturated Fat: 9
  • Carbohydrates: 22
  • Fiber: 2
  • Protein: 10

Keywords: potato salad, labor day side dish, baked potato salad, creamy potato salad, bacon potato salad, summer side dish, make ahead side dish

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://smartdinnerecipes.com/creamy-loaded-baked-potato-salad-easy-labor-day-side/