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This hearty potato salad puts a spin on a timeless favorite by turning it into a tasty side that captures all the best parts of loaded baked potatoes. When you mix crunchy bacon, tangy cheddar, and snipped chives into a smooth, rich dressing, you get a dish nobody can resist. It's just right for cookouts, get-togethers, or family meals.
I whipped up this potato salad for a block party when I was bored with bringing the usual stuff. It vanished quicker than everything else served, and now my neighbors won't let me bring anything different to our community events.
Ingredients
- Baby potatoes: With their thin peels and soft middles, they work great in potato salad. Try to pick ones that are about the same size so they cook evenly.
- Crispy bacon: Go for thick, quality bacon for better taste and bite. Cook it until super crunchy to get tasty bits throughout.
- Sour cream: Brings a nice zip and smoothness. The full-fat kind gives the most flavor punch.
- Mayonnaise: Forms the main part of your dressing. Don't skimp here—good mayo makes a big difference.
- Fresh chives: Their light oniony taste adds brightness. Skip the dried stuff and only use fresh for real impact.
- Cheddar cheese: The sharper the better for maximum flavor. Grate it yourself instead of buying pre-shredded for smoother melting.
- Dijon mustard: Adds richness and a bit of kick to your dressing. Try whole grain if you want more texture.
- Garlic powder: Gives a nice savory touch without being too strong like fresh garlic. Make sure it's not old for best results.
- Salt and pepper: Always give it a taste to adjust before serving. Kosher salt works better than regular table salt.
Step-by-Step Instructions
- Prepare the potatoes:
- Clean and cut the baby potatoes in half, aiming for similar sizes. Drop them in a big pot with plenty of salted cold water. Let them boil for 12-15 minutes until they're soft when poked but still holding together. Drain them right away and spread them out to cool a bit so they don't turn mushy.
- Mix the dressing:
- In a big bowl, stir together sour cream, mayo, Dijon, garlic powder, and half your chopped chives. Mix until it's all smooth and blended. Add salt and fresh pepper, tasting as you go until it's just right.
- Combine potatoes and dressing:
- Put the partly cooled potatoes in with the dressing. Carefully fold everything together with a soft spatula, trying not to break up the potatoes. You want each piece coated nicely while keeping its shape.
- Add mix ins:
- Gently stir in most of your bacon bits and shredded cheese, but keep some aside for topping. The warm potatoes will make the cheese a bit melty, creating yummy pockets throughout.
- Garnish and chill:
- Scoop the potato salad into your serving dish and sprinkle the saved bacon, cheese, and remaining chives on top to make it look good. Cover it and stick it in the fridge for at least 30 minutes so all the flavors can mix and mingle properly.
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Bacon really makes this dish special. I found that adding it in two different ways works amazingly well—some bits mix with the warm potatoes and get slightly soft, spreading smoky goodness throughout, while the bacon sprinkled on top stays nice and crunchy for different textures in each bite.
Make It Your Own
This loaded potato salad can be tweaked however you want. Try throwing in some chopped red onion if you want more bite, or green onions instead of chives for a milder taste. If you like things spicy, mix in chopped jalapeños or a splash of hot sauce. You can even add a spoonful of ranch seasoning to your dressing for an extra flavor boost that goes great with everything else.
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Storage Tips
This potato salad stays good in the fridge for up to three days if you keep it in a sealed container. It actually tastes better after sitting overnight as all the flavors blend together. If you're making it way ahead of time, maybe save some bacon and chives to add just before serving so they stay fresh and colorful. Give it a little stir before bringing it to the table, and if it seems dry after being in the fridge, just mix in a tablespoon or two of sour cream to make it creamy again.
Serving Suggestions
While this loaded potato salad works great as a side for barbecues with grilled meats, it fits with lots of different meals too. Serve it with fried chicken for total comfort food, or next to a simple roasted chicken for Sunday dinner. For something lighter, pair it with a green salad and some grilled fish. When it's cold outside, it tastes wonderful alongside hearty soups or stews. At parties, you can put individual servings in small mason jars with toppings on display for a fun presentation.
Frequently Asked Questions
- → Which potatoes hold up best?
Baby or small red potatoes are great because they keep their texture after cooking and turn out creamy inside.
- → Can I prep this ahead?
Totally! Make it the day before for better flavor. The extra chill time makes it taste even better.
- → What’s a good swap for sour cream?
Plain Greek yogurt works well as a sour cream alternative, giving it the same creamy tang.
- → How can I cook the potatoes just right?
Boil in salted water until a fork slides in easily—about 12 to 15 minutes. Don't cook them too long, or they’ll fall apart.
- → Can I skip the bacon for a vegetarian option?
Yes, leave the bacon out or try veggie-friendly bacon pieces for a meat-free alternative.