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Loaded Red Potato Salad with Bacon and Chives

A creamy, hearty side dish packed with all the flavors of a loaded baked potato. Tender red potatoes are folded into a rich sour cream and mayonnaise dressing with crispy bacon, sharp cheddar cheese, and fresh chives.

Loaded Red Potato Salad with Bacon and Chives
Prep 20 min Cook 15 min Total 95 min Level Easy
Serves 8

Ingredients

Potatoes & Mix-ins

  • 3 lbs Red potatoes — Washed and cut into bite-sized cubes, skin-on
  • 8 slices Bacon — Cooked until crispy and crumbled
  • 1.5 cups Sharp cheddar cheese — Freshly shredded
  • 0.25 cups Fresh chives — Finely chopped
  • 0.25 cups Green onions (scallions) — Thinly sliced

Dressing

  • 0.75 cups Mayonnaise — Full fat preferred for best texture
  • 0.75 cups Sour cream — Full fat
  • 1 tbsp Dijon mustard
  • 1 tsp Garlic powder
  • 1 tsp Salt — Adjust to taste depending on the saltiness of the bacon
  • 0.5 tsp Black pepper — Freshly cracked

Instructions

  1. Place the cubed red potatoes in a large pot and cover with cold water by at least 1 inch. Season the water generously with salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender.

    ~15 min
    Starting the potatoes in cold water ensures they cook evenly. Check them frequently towards the end to avoid overcooking and turning them to mush.

  2. Drain the potatoes in a colander and let them sit at room temperature to cool completely.

    ~30 min
    To speed up cooling, spread the drained potatoes onto a large baking sheet.

  3. While the potatoes cook and cool, fry the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces once cool.

    ~10 min
    You can also bake the bacon at 400°F (200°C) for 15-20 minutes on a foil-lined baking sheet for easier cleanup.

  4. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and black pepper until perfectly smooth.

    ~5 min

  5. Add the completely cooled potatoes to the dressing bowl. Gently toss with a large spatula to coat the potatoes evenly without mashing them.

    ~2 min

  6. Fold in the crumbled bacon, shredded cheddar cheese, chives, and green onions. Reserve a small amount of the bacon, cheese, and chives to sprinkle on top for presentation.

    ~3 min

  7. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

    ~60 min
    This salad tastes even better when made a day in advance.
Nutrition
390
Calories
11
Protein (g)
28
Carbs (g)
26
Fat (g)
9
Sat. Fat (g)
3
Fiber (g)
3
Sugar (g)
580
Sodium (mg)
45
Cholesterol (mg)
Equipment
  • Large pot
  • Colander
  • Skillet
  • Large mixing bowl
  • Whisk
  • Spatula
Tips & Storage
  • Leave the skins on the red potatoes for extra texture, color, and nutrients.
  • Ensure the potatoes are completely cooled before mixing with the dressing; otherwise, the mayonnaise and sour cream may melt and become greasy.
  • For a lighter version, substitute half of the mayonnaise and sour cream with plain Greek yogurt.
  • Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Do not freeze, as the creamy dressing and potatoes will separate and become mealy upon thawing.
Tags
american bacon barbecue cheddar chives comfort food creamy crowd pleaser gluten_free loaded make-ahead nut_free picnic potato salad potluck side dish summer

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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