Loaded Potato Salad with Bacon, Cheddar & Chives Recipe

Loaded potato salad with bacon is a creamy, tangy side dish made with tender potatoes, cheddar, scallions and a sour-cream dressing. It brings the familiar toppings of a loaded baked potato to a chilled, easy-to-share salad, making it a natural fit for cookouts, picnics and potlucks.

Ingredients

3 lb (1.36 kg) Yukon Gold potatoes, scrubbed; peel them if you prefer a smoother salad
1 tbsp (15 g) fine salt, for the cooking water
1 cup (240 ml) sour cream
½ cup (120 ml) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) apple cider vinegar
½ tsp (1.5 g) garlic powder
½ tsp (1 g) fine salt, for the dressing, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
1½ cups (170 g) shredded sharp cheddar cheese
1 cup (115 g) chopped fully cooked bacon pieces, ready to eat
½ cup (50 g) thinly sliced scallions, white and green parts
2 tbsp (6 g) finely chopped fresh chives, plus a little extra for serving

Instructions

Cut the potatoes. Cut the scrubbed potatoes into roughly 1-inch (2.5 cm) pieces so they cook at about the same rate. Yukon Golds have a naturally creamy texture and hold their shape well, but russet or red potatoes can work too. If using large potatoes, cut them into evenly sized chunks rather than leaving a few oversized pieces that will take longer to soften.
Simmer until tender. Put the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Stir in the tablespoon of salt. Bring the water to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook for about 12–16 minutes after it reaches a boil, checking with a fork near the 12-minute mark. The fork should slide into a potato piece easily, but the edges should not be falling apart. Start the potatoes in cold water so the outside and center cook more evenly.
Drain and cool. Drain the potatoes thoroughly in a colander, then spread them on a rimmed baking sheet or in a wide shallow bowl. Let them cool for about 15 minutes, until they are no longer steaming. A little warmth is fine, but adding the dressing while the potatoes are very hot can make it runny and encourage the cheese to melt into the sauce. Avoid rinsing the potatoes: that can wash away seasoning and leave them watery.
Make the dressing. While the potatoes cool, whisk the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, ½ teaspoon salt and black pepper in a large serving bowl. Taste a small dab and adjust the salt or pepper if needed. The dressing should taste slightly more seasoned than you want the finished salad to be, because the potatoes will absorb some of its flavor as they chill. If it seems especially thick, leave it as is for now; the potatoes release a little moisture as they rest.
Combine the salad. Add the cooled potatoes to the bowl of dressing. Fold gently with a flexible spatula until most pieces are coated, taking care not to mash them. Fold in about 1 cup (115 g) of the cheddar, most of the scallions, and 1 tablespoon (3 g) of the chives. Keep the fully cooked bacon pieces separate for now so they stay crisper, and reserve a small handful of cheese and herbs for the top.
Chill, then finish. Cover the bowl and refrigerate the salad for at least 1 hour. This gives the potatoes time to take on the dressing’s tangy, savory flavor. Just before serving, fold in about three-quarters of the ready-to-eat bacon, then sprinkle the remaining bacon, cheddar, scallions and chives over the top. Taste once more and add salt or pepper if the chilled salad needs it. Serve cold or cool, not warm.

Tips

Choose a potato that holds its shape. Yukon Gold potatoes make a creamy salad without turning crumbly when folded. Red potatoes are another good choice and can be left unpeeled for a more rustic look. Russets are starchier and may break apart more readily, so handle them gently and stop cooking as soon as they are fork-tender.
Season the cooking water. Salting the water is an important part of seasoning the potato itself, not just the dressing. If you forget this step, taste the finished salad before serving and add salt gradually. Chilling dulls flavors slightly, so a salad that tastes just right before chilling may need a small final adjustment.
Keep the bacon ready to eat. This version uses fully cooked, ready-to-eat bacon pieces, which save a pan and keep the timing straightforward. Check the package label and follow its storage and serving instructions; do not use bacon labeled as needing further cooking without cooking it according to its package directions first. Reserve some bacon for the final topping instead of mixing every piece in, so there is a little texture in each serving.
Make it ahead without sacrificing texture. You can mix the potatoes and dressing up to a day ahead, cover and refrigerate them, then add the bacon and final garnish shortly before serving. If the dressing tightens in the refrigerator, fold in a spoonful of sour cream or mayonnaise to loosen it rather than adding water, which can make the salad bland.

Serving Suggestions

Serve this salad cold or cool alongside grilled chicken, burgers, hot dogs, sausages or barbecue. Its creamy dressing and sharp cheddar also pair well with simple mains such as roast chicken or grilled vegetables, where the salad can provide a hearty, savory side. For a picnic or buffet, scoop it into a chilled serving bowl and set out a spoon so guests can take a portion without handling the salad.

Keep the garnish in mind when planning the rest of the menu: the salad already has bacon, cheese and a rich dressing, so a crisp green salad, sliced tomatoes, corn on the cob, pickles or fresh fruit can bring a brighter contrast. If serving outdoors, put out a smaller bowl and replenish it from the refrigerator as needed rather than leaving the full batch in the sun. A sprinkle of fresh chives just before serving gives the top a clean onion flavor and makes the bowl easy to identify on a crowded table.

Variations

Use a tangier dressing: Replace ¼ cup (60 ml) of the mayonnaise with plain Greek yogurt, or replace 2 tablespoons (30 ml) of it with extra sour cream. Both changes make the dressing taste a little sharper and less rich; the yogurt version will also be slightly thicker. Taste before adding the potatoes, since yogurt can bring more tang than mayonnaise.

Change the cheese or herbs: Smoked cheddar gives the salad a deeper, woodsy flavor, while Monterey Jack makes it milder and creamier. Chopped parsley can stand in for the chives, although it tastes greener and less oniony. You can also use finely sliced red onion in place of some scallions; soak it in cold water for 10 minutes and drain well if you want to soften its bite.

Add a little heat: Stir 1–2 teaspoons (5–10 ml) of pickled jalapeño brine into the dressing, or fold in 2 tablespoons (20 g) of finely chopped pickled jalapeños. Brine adds acidity as well as heat, so taste the dressing before adding more vinegar. For a smokier variation, a small pinch of smoked paprika works well with the bacon and cheddar without making the whole salad spicy.

Make it meat-free: Omit the bacon and add toasted sunflower seeds or smoked almonds just before serving for crunch. These are not bacon substitutes in flavor, but they give the salad a savory, textured topping. If serving guests with dietary restrictions, check the labels on the cheese, mayonnaise and ready-to-eat toppings, since ingredients and manufacturing details can vary.

Storage and Reheating

Refrigerate the salad within 2 hours of serving, covered in an airtight container, and keep it at 40°F (4°C) or colder. In hot outdoor weather, do not leave it out for a long stretch; set out a smaller portion and return the rest to the refrigerator. For best texture, eat refrigerated leftovers within 3–4 days. The bacon will soften as it sits in the dressing, but the salad will still be flavorful. You can keep some bacon aside and add it to individual portions later for more crunch.

This is meant to be served chilled, so reheating the assembled salad is not recommended: the sour-cream and mayonnaise dressing can separate, and the potatoes may become mushy. If you do reheat a leftover portion, heat it to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, and expect the texture to change. For a warm potato dish, the better approach is to set aside plain cooked potatoes before dressing, refrigerate them separately, then reheat them to 165°F (74°C) and add freshly made dressing and toppings.

Frequently Asked Questions

Can I make loaded potato salad with bacon the day before?

Yes. Prepare and dress the potatoes, cover the bowl and refrigerate it overnight, then add the bacon and reserved toppings shortly before serving. The potatoes benefit from time in the dressing, although they may absorb some of it. If the salad seems too thick after chilling, fold in a spoonful of sour cream or mayonnaise. Keep the bacon separate until serving if you want it to retain more of its texture.

Should I peel the potatoes?

Peeling is optional. Yukon Gold skins are thin and tender, so leaving them on gives the salad a more rustic appearance and saves a little prep time. Peel them if you prefer a smoother texture or if the skins are thick or marked. If you use red potatoes, their skins are also usually tender enough to leave on after a good scrub.

How do I keep the potatoes from getting mushy?

Cut them into similar-sized pieces, start them in cold water, and check them as they simmer. Drain as soon as a fork can pierce a piece easily; do not wait until the edges split or the chunks crumble when lifted. Let the potatoes drain well and cool before folding them into the dressing, using a spatula rather than stirring vigorously.

Can I use store-bought bacon bits?

Yes, as long as they are fully cooked and ready to eat. Check the label because some bacon products need cooking before serving. Ready-to-eat bacon bits are convenient, though their texture and saltiness vary, so taste the salad before adding extra salt. For a more noticeable bacon flavor, use a larger, chopped fully cooked bacon piece rather than very fine crumbles.

Can I freeze this potato salad?

Freezing is not recommended. The potatoes can become grainy or watery after thawing, and the sour-cream and mayonnaise dressing may separate. Make a smaller batch if you do not expect to use it within 3–4 days, and refrigerate leftovers promptly instead of trying to preserve the salad by freezing it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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