Looking for the side dish that steals the show? This Loaded Potato Salad with Bacon and Chive Cream takes everything you love about a loaded baked potato—crispy bacon, sharp cheddar, creamy dressing, and fresh chives—and transforms it into the ultimate cold salad. It’s rich, satisfying, and seriously addictive.
Whether you’re prepping for a summer cookout, potluck, or just a chill weeknight dinner, this is one dish that always disappears first.
Why I Love This Recipe
This isn’t your average picnic potato salad. With crunchy bacon, creamy sour cream dressing, and a cheddar cheese kick, every bite is packed with flavor. It’s perfect served cold, holds up well in the fridge, and plays well with everything from grilled meats to casseroles.
Serve it alongside game-day favorites like Dorito Casserole or Sheet Pan Quesadillas, or take it to your next potluck—your bowl will be scraped clean.
📝 Ingredients
- 2 lbs baby potatoes, washed and halved
- 6 strips crispy bacon, crumbled
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh chives, finely chopped
- ½ cup shredded cheddar cheese
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- Salt and black pepper, to taste
🥄 Ingredient Tips & Substitutions
- Potatoes: Baby reds or Yukon golds hold their shape best and have a creamy bite.
- Cheese: Use sharp cheddar for flavor, or mix in some smoked gouda for a twist.
- Sour cream vs mayo: Adjust the ratio depending on how tangy or creamy you want the dressing.
- Add-ins: Try hard-boiled eggs, green onions, or a handful of chopped pickles for extra texture.
👨🍳 Step-by-Step Instructions
1. Boil the Potatoes
Bring a large pot of salted water to a boil.
Add the halved potatoes and boil for 12–15 minutes, until fork-tender.
Drain and let cool slightly (you want them warm but not hot when dressing them).
2. Make the Dressing
In a large mixing bowl, combine:
- Sour cream
- Mayonnaise
- Dijon mustard
- Garlic powder
- Half of the chopped chives
- Salt and pepper to taste
Whisk until smooth.
3. Toss and Fold
Add the warm potatoes to the bowl and gently toss to coat.
Fold in crumbled bacon and shredded cheddar, reserving a bit of each for topping.
4. Garnish and Chill
Transfer to a serving dish and top with the remaining bacon, cheese, and chives.
Chill for at least 30 minutes to let the flavors meld.
💡 Tips for Best Results
- Don’t skip the chill: The flavors deepen as it rests in the fridge.
- Warm potatoes = better flavor absorption: Toss them before they cool completely.
- Crispy bacon is key: Cook it until golden for the best texture contrast.
🍽️ Serving Suggestions & Pairings
This salad goes with just about everything, but especially:
- Easy Turkey Wings – The combo of crispy wings and creamy potatoes? Yes, please.
- Dorito Casserole – Indulgent pairing for big flavor fans.
- Instant Pot Lasagna – Lasagna and this chilled salad make a complete comfort food plate.
- Beer Cheese Dip – Serve both at your next game day gathering.
🧊 Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Make ahead: Assemble up to a day in advance for peak flavor.
- Freshen it up: Add a little extra mayo or sour cream before serving if it thickens in the fridge.
🥔 More Recipes You’ll Love
- Sheet Pan Quesadillas – Quick, cheesy, and great with this salad.
- Dorito Casserole – For when you’re going all-in on comfort food.
- Beer Cheese Dip – Dip those leftover potatoes in it.
- Easy Turkey Wings – Crispy, oven-roasted wings to match that creamy salad.
- Instant Pot Lasagna – Because what’s better than meat, cheese, and potatoes?
🔚 Final Thoughts
This Loaded Potato Salad with Bacon and Chive Cream is the creamy, savory, flavor-packed dish your BBQ table needs. It’s indulgent yet simple, easy to prep ahead, and guaranteed to make everyone ask for seconds (and the recipe).
Tried it? Tag @ChefManiac on social with your version—we love seeing your loaded-up creations!
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