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Sophie Bennett

Creamy Loaded Potato Salad with Cheese and Bacon

A creamy loaded baked potato salad with cheese, scallions, and crispy turkey bacon in a thick dressing perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs baby potatoes or Yukon gold potatoes cut into chunks
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1 cup shredded cheddar cheese
  • 4 slices turkey bacon cooked crispy and crumbled
  • 3 green onions sliced
  • 1 tbsp vinegar optional for slight tang

Method
 

  1. Place potatoes in a large pot of salted water and boil until fork-tender but still holding shape, about 12–15 minutes.
  2. Drain potatoes and let them cool completely before mixing.
  3. In a bowl, mix sour cream, mayonnaise, mustard, salt, pepper, and vinegar until smooth and thick.
  4. Once potatoes are cool, gently fold them into the dressing without breaking them apart too much.
  5. Add shredded cheddar, turkey bacon, and green onions, then mix lightly until combined.
  6. Chill for at least 1 hour before serving so flavors settle.

Notes

Keep refrigerated in an airtight container for up to 3 days. Don’t mix while potatoes are hot or the dressing will separate. Add bacon just before serving if you want extra crunch. If it thickens too much in the fridge, stir in a spoon of mayo before serving.