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Creamy Loaded Baked Potato Salad Recipe with Bacon and Chives Easy and Perfect

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A creamy and tangy baked potato salad featuring crispy bacon and fresh chives, perfect for quick gatherings or comforting meals. This recipe balances smoky, creamy, and fresh flavors with simple pantry ingredients.

Ingredients

Scale
  • 2 pounds russet potatoes, scrubbed and cut into bite-sized chunks
  • 6 slices thick-cut bacon, cooked crispy and crumbled
  • 2 tablespoons fresh chives, finely chopped
  • 1/2 cup mayonnaise (120 ml), full-fat recommended
  • 1/4 cup sour cream (60 ml)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tablespoons sliced green onions

Instructions

  1. Scrub 2 pounds of russet potatoes and cut into roughly 1-inch chunks. Place in a large pot and cover with cold water by an inch.
  2. Add a pinch of salt and bring water to a gentle boil. Cook potatoes uncovered for about 12–15 minutes, or until fork-tender but still holding shape. Drain well in a colander and let cool slightly for about 10 minutes.
  3. While potatoes boil, cook 6 slices of thick-cut bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels to drain excess grease, then crumble into bite-sized pieces.
  4. In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper to taste until dressing is tangy and balanced.
  5. Gently fold the warm potatoes into the dressing. Add crumbled bacon and chopped chives. Toss lightly to combine.
  6. Optionally, stir in sliced green onions for extra crunch and color. Taste and adjust seasoning with salt and pepper.
  7. Refrigerate the potato salad for at least 1 hour before serving to let flavors meld and texture set.

Notes

Do not overboil potatoes to avoid mushy texture. Use warm potatoes when mixing to absorb dressing better. Cook bacon until crisp for best texture contrast. Chill salad for at least 1 hour or overnight for deeper flavor. For dairy-free, substitute sour cream with coconut yogurt and mayonnaise with vegan mayo. Russet potatoes are preferred, but red potatoes can be used for a waxier texture.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, bacon potato salad, chives, easy potato salad, summer salad, picnic recipe

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