Loaded Red Potato Salad

This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.
  • Level: Easy
  • Total: 1 hr 20 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

3 pounds red potatoes, cut into 3/4-inch cubes

1 pound bacon, chopped 

1 cup sour cream

1/3 cup mayonnaise

2 tablespoons apple cider vinegar

One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes

3 scallions, thinly sliced, white and green parts separated

Kosher salt and freshly ground black pepper

Directions

Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.

Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.

Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving. 

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