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Creamy Loaded Baked Potato Salad Recipe Easy for a Crowd

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A creamy, hearty baked potato salad perfect for large gatherings, featuring russet potatoes, crispy bacon, sharp cheddar, and a tangy dressing. Easy to prepare and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 5 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 8 slices bacon, cooked crisp and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 4–5 green onions, thinly sliced
  • 2 tablespoons fresh chives, chopped (optional)
  • 1 cup celery, finely diced
  • Salt and pepper to taste

Instructions

  1. Peel and cut 5 pounds of russet potatoes into roughly 1-inch cubes, keeping them uniform for even cooking (about 15 minutes).
  2. Place potatoes in a large pot, cover with cold water by about an inch, add a pinch of salt, bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender but still firm, about 12-15 minutes.
  3. Drain potatoes in a colander and rinse briefly under cold water to stop cooking. Spread out on a clean kitchen towel or parchment paper to dry and cool completely (at least 20 minutes).
  4. While potatoes cook, fry 8 slices of bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and crumble once cool. Save a tablespoon of bacon drippings for dressing if desired.
  5. In a medium bowl, whisk together 1 cup sour cream, 3/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and a pinch of salt and pepper. Stir in reserved bacon drippings if using.
  6. Finely dice 1 cup celery, thinly slice 4-5 green onions and 2 tablespoons chives.
  7. In a large bowl, gently fold the cooled potatoes with the dressing until coated but not mashed. Add crumbled bacon, shredded cheddar, celery, green onions, and chives. Taste and adjust seasoning with salt and pepper.
  8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Best after a few hours or overnight.

Notes

Do not overcook potatoes to avoid mushy texture. Cool potatoes completely before mixing with dressing to prevent sogginess. Use a folding motion to mix to keep potatoes intact. Salad tastes better after chilling for several hours or overnight. Add extra sour cream or mayo if salad looks dry after chilling.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, crowd recipe, picnic recipe, party side dish, bacon potato salad

Find it online: https://emmayum.com/creamy-loaded-baked-potato-salad-recipe-easy-for-a-crowd/