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Creamy Loaded Baked Potato Salad Recipe with Crispy Bacon and Chives Made Easy

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A creamy loaded baked potato salad featuring crispy bacon and fresh chives, offering a hearty, comforting texture with a perfect balance of creamy and crunchy. Ideal for potlucks and backyard barbecues.

Ingredients

Scale
  • 3 pounds russet potatoes (about 6 medium), scrubbed and unpeeled
  • 8 slices crispy bacon, cooked and chopped
  • 1 cup mayonnaise (full-fat or light)
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 4 stalks green onions, thinly sliced
  • ¼ cup fresh chives, chopped
  • 2 stalks celery, finely diced
  • Salt and black pepper to taste
  • Optional: ½ cup shredded sharp cheddar cheese
  • Optional: dash of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Place the whole russet potatoes on a baking sheet and bake for about 45-50 minutes, or until tender when pierced with a fork.
  2. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and chop into bite-sized pieces.
  3. Finely dice the celery, slice green onions, and chop fresh chives. Set aside.
  4. Once potatoes are cool enough to handle, peel off the skins carefully to preserve the fluffy texture inside.
  5. Cut the potatoes into bite-sized chunks and place them in a large mixing bowl. Gently toss to fluff without mashing.
  6. In a separate bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth. Optionally whisk in a teaspoon of reserved bacon fat for extra flavor.
  7. Pour the dressing over the potatoes and gently fold in celery, green onions, chives, and crispy bacon. Add shredded cheddar cheese if using.
  8. Taste and adjust seasoning with additional salt or vinegar as needed.
  9. Refrigerate for at least one hour before serving to allow flavors to meld.

Notes

Avoid over-stirring after adding dressing to keep potatoes fluffy. Refrigerate at least one hour or overnight for best flavor. If salad thickens after chilling, add a splash of milk or extra mayo to loosen. Crisp bacon is essential; cook fresh in skillet. Fresh chives add bright oniony flavor; green onions can substitute.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, loaded potato salad, bacon potato salad, chives, picnic recipes, barbecue side dish

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