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Loaded Baked Potato Salad

Everything you love about a loaded baked potato—crispy bacon, melty cheddar, and fresh chives—folded into a creamy, comforting salad. It’s rich, hearty, and perfect for gatherings or cozy dinners alike.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 medium Russet potatoes washed and cubed
  • 1 cup plain yogurt or mayonnaise
  • 1 pack bacon cooked and crumbled
  • 1 onion minced
  • chives chopped, to taste
  • 1.5 cups cheddar cheese shredded
  • salt to taste
  • black pepper to taste

Method
 

  1. Boil cubed potatoes 20–25 minutes until fork-tender; drain and cool.
  2. Mix yogurt or mayo with salt and pepper.
  3. Fold cooled potatoes into dressing.
  4. Stir in onion, chives, and cheese.
  5. Top with bacon and extra cheese.
  6. Serve warm, room temp, or chilled.

Notes

For deeper flavor, roast the potatoes instead of boiling. Add a dollop of sour cream for an extra creamy finish.