Ingredients (and why each one matters)

• 8 medium russet potatoes — Russets are the preferred choice because they have a starchy, fluffy interior that breaks slightly under gentle mixing, creating a silky texture that mimics the interior of a baked potato. They also hold their shape when cut into bite-sized pieces.
• 1 cup sour cream — Provides bright, tangy creaminess that balances the richness of cheese and bacon and gives the salad a refreshing finish.
• 1/2 cup mayonnaise — Adds body and smoothness so the dressing clings to every potato cube. Use full-fat for best mouthfeel.
• 1 package cooked and crumbled bacon — Smoky, salty crunch is the hallmark of “loaded” flavor. Reserve a bit for topping to preserve crisp texture.
• 1 small onion, finely chopped — Offers sharpness and aromatic bite; red onion or sweet onion both work depending on preference.
• Chives, to taste — Fresh chives add a mild oniony herb note and bright color contrast.
• 1 1/2 cups shredded cheddar cheese — Sharp cheddar melts into pockets of flavor; fold some into the salad and reserve some for garnish.
• Salt and pepper — Essential for seasoning: salt amplifies flavors while pepper adds warmth.

Step-by-step Instructions

1. Wash and cut the potatoes. Scrub the russets clean. Cut into uniform, bite-sized pieces (about 1–1½ inch). Uniform pieces ensure even cooking and a pleasing texture.
2. Boil until fork-tender. Place the potato pieces in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until a fork slides in easily but the pieces still hold shape.
3. Drain and cool to warm. Drain thoroughly and let the potatoes steam-dry for a few minutes. Spread them on a sheet or leave them in the colander to cool until warm or near room temperature — not piping hot. This prevents the dressing from thinning and the cheese from melting completely.
4. Build the creamy base. In a mixing bowl whisk together 1 cup sour cream and 1/2 cup mayonnaise until smooth. Stir in the chopped onion, most of the chives (reserve some for garnish), and 1 1/2 cups shredded cheddar. Season with salt and freshly ground black pepper; start conservatively and adjust after combining with potatoes.
5. Fold gently. Add the cooled potatoes to the dressing and fold carefully with a wide spatula — just until the potatoes are coated. Overmixing will mash the potatoes and create an overly soft texture.
6. Add bacon and finish. Fold in most of the crumbled bacon, reserving some for the topping. Transfer to a serving bowl and finish with extra shredded cheddar and the reserved bacon and chives for a bright, loaded presentation.
7. Serve or chill. You can serve the salad at room temperature for a creamier feel or chill for 30–60 minutes if you prefer cold potato salad. If refrigerated, allow the salad to rest at room temperature for ~10 minutes before serving for best flavor balance.

Pro Tips for Flawless Potato Salad

Serving Suggestions & Pairings

This Loaded Baked Potato Salad is a natural partner to smoky, grilled, or roasted mains. Try it with barbecue ribs, smoked brisket, grilled chicken, or cheeseburgers. For a lighter plate, serve alongside a crisp green salad or charred seasonal vegetables. It also shines on picnic spreads alongside pickles, cornbread, and deviled eggs.

Delicious Variations

• Vegetarian twist: Omit bacon and substitute smoked paprika plus roasted corn for smoky depth.
• Spicy kick: Stir in 1–2 teaspoons of your favorite hot sauce or a pinch of cayenne.
• Cheese swap: Use sharp white cheddar for tang or a blend of cheddar and Monterey Jack for creamier melt.