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Easy Loaded Baked Potato Salad with Bacon & Chives

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A lighter, healthier twist on classic loaded baked potato salad, made with Greek yogurt, crispy bacon, sharp cheddar, and fresh chives. Creamy, tangy, and smoky, it’s perfect for cookouts and potlucks.

Ingredients

Scale
  • 2 pounds (about 900g) russet potatoes, scrubbed clean
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 6 slices (about 150g) thick-cut bacon
  • 1 cup (120g) sharp cheddar cheese, shredded
  • 1/2 cup (30g) fresh chives, chopped
  • 2 green onions, thinly sliced (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, rub with olive oil and sprinkle with kosher salt. Prick each potato with a fork.
  2. Bake potatoes directly on oven rack or on a baking sheet for 50-60 minutes until fork-tender. Let cool on a wire rack for 15 minutes.
  3. While potatoes bake, cook bacon on a parchment-lined baking sheet for 12-15 minutes until crispy. Drain on paper towels, then crumble. Reserve 1 tablespoon bacon fat.
  4. In a small bowl, whisk together Greek yogurt, sour cream, apple cider vinegar, Dijon mustard, garlic powder, black pepper, smoked paprika (if using), and reserved bacon fat.
  5. Cut cooled potatoes into 1-inch chunks (leave skins on). Place in a large bowl and gently rough-mash about half the potatoes with a fork.
  6. Pour dressing over potatoes and fold gently to coat. Add crumbled bacon (reserve some for garnish), shredded cheddar, chives, and green onions. Fold again gently.
  7. Cover and refrigerate for at least 30 minutes (or up to overnight) for best flavor. Garnish with reserved bacon and extra chives before serving.

Notes

For best texture, use full-fat or 2% Greek yogurt; non-fat can be watery. Warm potatoes absorb dressing better. Reserve bacon fat for extra smoky flavor. Chill at least 30 minutes or overnight for best results. Store in refrigerator up to 4 days; do not freeze.

Nutrition

Keywords: loaded baked potato salad, bacon, chives, Greek yogurt, healthy potato salad, summer side dish, barbecue, potluck

Find it online: https://lumalunch.com/easy-loaded-baked-potato-salad-with-bacon-and-chives/