This creamy loaded baked potato salad combines tender baked potatoes with crispy bacon, sharp cheddar cheese, fresh green onions, and a tangy, creamy dressing for a perfect side dish that’s both comforting and flavorful.
3 pounds russet potatoes, washed and cut into 1-inch cubes
6 slices turkey bacon
1 cup shredded sharp cheddar cheese
1/2 cup chopped green onions (green and white parts)
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 400°F (200°C).
Place the cubed potatoes on a baking sheet lined with parchment paper or a silicone baking mat. Toss with a little salt and pepper.
Bake the potatoes for 25-30 minutes, turning halfway through, until tender and lightly golden. Remove from oven and let cool slightly.
While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth.
Add the warm potatoes to the dressing and gently fold to coat all pieces evenly.
Fold in the crumbled turkey bacon, shredded cheddar cheese, and chopped green onions.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled or at room temperature.