Loaded Bacon Cheddar Baked Potato Salad ~ Potato salad with, bacon, cheddar, chives, in a salad base of sour cream, mayo, and Greek yogurt~ The Complete Savorist

Loaded Bacon Cheddar Baked Potato Salad

Course: Salad/Side Dish
Cuisine: American
Servings: 8
Author: Michelle De La Cerda

The classic potato salad gets a makeover with oven-baked potatoes, bacon, cheddar, chives, and a salad base of sour cream, mayo, and Greek yogurt.



  • 2 lbs russet potatoes; cubed
  • 10 oz bacon
  • 5 green onions; diced
  • 4 oz cheddar cheese; grated
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/2 cup Greek yogurt
  • 1/8 tsp black pepper
  • 1/4 tsp kosher salt; +/- to taste
  • 3 tsp chives; diced


  1. Bring the cubed potatoes to boil in generously salted water, about 15 minutes or until fork tender

  2. While the potatoes are boiling, fry the bacon; cool and crumble

  3. Drain in a colander; set aside to cool

  4. While the potatoes cool, grate the cheese, dice the green onions, and chives.

  5. In a large bowl, mix the potatoes, greek yogurt, sour cream, mayo, cheese, bacon, and green onions together until well combined.

  6. Add the salt and pepper and mix well; tasting for any additionally needed salt.

  7. Serve immediately or cover and chill until ready to serve.