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Creamy Loaded Baked Potato Salad with Sour Cream

creamy loaded baked potato salad - featured image

A creamy and indulgent baked potato salad featuring sour cream, sharp cheddar, and crispy bacon, perfect for summer BBQs and picnics.

Ingredients

Scale
  • 3 large russet potatoes, baked and cooled
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise (light mayo optional)
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked crisp and crumbled
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Scrub russet potatoes and prick with a fork. Bake directly on oven rack or baking sheet for 45–60 minutes until tender. Let cool completely.
  2. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
  3. Thinly slice green onions and chop parsley. If using, peel and chop hard-boiled eggs.
  4. In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and black pepper.
  5. Peel potatoes if desired and cut into roughly 1-inch cubes. Handle gently to avoid mushiness.
  6. Add cubed potatoes, crumbled bacon, shredded cheddar, green onions, parsley, and optional eggs to the dressing. Fold gently to coat evenly.
  7. Cover and refrigerate for at least 1 hour before serving. Stir gently before serving and adjust seasoning if needed.

Notes

Do not overmix the potatoes to avoid mushiness. Baking potatoes gives better texture than boiling. Let potatoes cool completely before mixing. Bacon can be crisped in the oven for convenience. Salad tastes better after chilling overnight. Adjust thickness with milk or extra sour cream if needed.

Nutrition

Keywords: potato salad, baked potato salad, sour cream potato salad, summer BBQ, creamy potato salad, loaded potato salad, bacon potato salad