Loaded Potato Salad with Bacon

This loaded potato salad transforms the classic comfort food into a delightful side dish that captures all the flavors of a loaded baked potato. The combination of crispy bacon, sharp cheddar, and fresh chives folded into a creamy dressing creates an irresistible dish perfect for potlucks, barbecues, or family gatherings.

I first made this potato salad for a neighborhood barbecue when I was tired of bringing the same old dishes. It disappeared faster than anything else on the table, and now it's the only thing my neighbors request when we have community gatherings.

Ingredients

• Baby potatoes: Their thin skins and creamy texture make them perfect for potato salad. Look for ones that are uniform in size for even cooking.
• Crispy bacon: Use good quality thick cut bacon for the best flavor and texture. Cook until very crispy for delicious crumbles throughout the salad.
• Sour cream: Adds tanginess and creaminess. Full fat works best for the richest flavor.
• Mayonnaise: Creates the perfect base for the dressing. Choose a good quality mayo for the best results.
• Fresh chives: Their mild onion flavor brightens the entire dish. Always use fresh rather than dried for the best flavor impact.
• Cheddar cheese: Sharp or extra sharp adds the most flavor. Freshly grated melts better than pre-shredded varieties with anticaking agents.
• Dijon mustard: Adds depth and subtle heat to the dressing. Whole grain Dijon works beautifully too if you prefer more texture.
• Garlic powder: Provides savory notes without the harshness of fresh garlic. Make sure yours is fresh and not stale for best flavor.
• Salt and pepper: Always taste before serving to adjust seasonings. Kosher salt gives better flavor control than table salt.

Step-by-Step Instructions

Prepare the potatoes:

Wash and halve the baby potatoes, making sure they're relatively uniform in size. Place them in a large pot of heavily salted cold water. Bring to a boil and cook for 12 to 15 minutes until they're just fork tender but not falling apart. Immediately drain and let cool slightly in a single layer to prevent them from becoming mushy.

Mix the dressing:

In a large bowl, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, and half of the chopped chives. Whisk until completely smooth and integrated. Season with salt and freshly ground black pepper, tasting as you go to achieve the perfect balance of flavors.

Combine potatoes and dressing:

Add the slightly cooled potatoes to the bowl with the dressing. Gently fold them in using a rubber spatula, being careful not to break them apart. You want each potato piece to be evenly coated with the creamy mixture while maintaining its shape.

Add mix ins:

Gently fold in most of the crispy bacon crumbles and shredded cheddar cheese, saving some for garnishing. The residual warmth from the potatoes will slightly melt the cheese, creating pockets of gooey goodness throughout the salad.

Garnish and chill:

Transfer the potato salad to a serving dish and sprinkle the reserved bacon, cheddar cheese, and remaining fresh chives over the top for a beautiful presentation. Cover and refrigerate for at least 30 minutes before serving to allow all the flavors to meld together completely.

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The bacon is truly the star ingredient in this recipe. I discovered that adding the bacon in two stages gives you the best of both worlds some pieces soften slightly when mixed in with the warm potatoes, infusing the salad with smoky flavor, while the reserved bacon on top stays perfectly crispy for textural contrast.

Make It Your Own

This loaded potato salad welcomes customization based on your preferences or what you have on hand. Try adding diced red onion for a sharper flavor or green onions for a milder alternative to chives. For heat lovers, mix in some diced jalapeños or a dash of hot sauce to the dressing. You can even add a dollop of ranch seasoning to the dressing for an extra flavor dimension that complements the other ingredients beautifully.

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Storage Tips

This potato salad keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually improve after resting overnight as everything melds together. If you plan to make it significantly ahead of time, consider reserving some of the bacon and chives to add just before serving to maintain optimal texture and color. Give it a gentle stir before serving, and if it seems a bit dry after refrigeration, mix in a tablespoon or two of sour cream to refresh the creaminess.

Serving Suggestions

While this loaded potato salad shines as a side dish at barbecues alongside grilled meats, it's versatile enough to complement many meals. Serve it with fried chicken for a comfort food feast, or alongside a simple roasted chicken for Sunday dinner. For a lighter meal, pair it with a fresh green salad and grilled fish. During cooler months, it makes a satisfying side to hearty soups or stews. For a fun presentation at parties, consider serving individual portions in small mason jars with the garnishes on top.

Frequently Asked Questions

→ What kind of potatoes work best?

Baby potatoes or small red potatoes are ideal because they hold their shape well after boiling and have a creamy texture when cooked.

→ Can I make this dish ahead of time?

Yes, this potato salad can be prepared a day in advance. In fact, chilling it overnight enhances the flavors even more.

→ What can I substitute for sour cream?

Plain Greek yogurt is a great substitute for sour cream and will provide a similar tangy flavor and creamy consistency.

→ How do I ensure the potatoes are tender?

Boil the potatoes in salted water until they are fork-tender, usually about 12-15 minutes. Avoid overcooking to prevent mushy potatoes.

→ Can I make this vegetarian?

Yes, simply omit the bacon or replace it with vegetarian bacon bits for a meat-free version.