Loaded Baked Potato Salad Recipe

Prep potatoes

Wash potatoes well. If using russets, peel if desired; Yukon Gold can be left unpeeled. Cut potatoes into 1-inch cubes to ensure even cooking.

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes. Drain in a colander and return to the pot off the heat for 2 minutes to allow excess steam to escape.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let sit 10 minutes for hard-boiled. Transfer eggs to an ice bath for 5 minutes, then peel and roughly chop.

Make dressing

In a medium bowl combine mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, the remaining 1 teaspoon salt, and 3/4 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning if needed. Stir in smoked paprika.

Cool potatoes

Let potatoes cool until just warm (not hot) — about 10–15 minutes. Cooling prevents breakdown and keeps the salad from getting watery when mixed with dressing.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, 6–8 minutes, turning as needed. Transfer to a paper-towel-lined plate to drain and cool. When cool, crumble or chop bacon into bite-sized pieces, reserving 1 tablespoon of bacon fat (optional) to add extra flavor to the dressing—whisk into the dressing if using.

Prepare mix-ins

While bacon cools, finely slice scallions (both whites and greens). If using frozen corn, thaw and pat dry. Grate or shred the cheddar cheese. Chop fresh chives finely.

Combine salad

In a large bowl gently fold together warm potato cubes, chopped hard-boiled eggs, 3/4 of the crumbled bacon (reserve some for topping), 3/4 of the sliced scallions, 3/4 cup shredded cheddar (reserve some for topping), the corn (if using), and the dressing. Fold carefully to coat the potatoes without mashing them. Taste and adjust salt and pepper as needed.

Chill and rest

Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld. The dressing will slightly set and the flavors — bacon, onion, and mustard — will integrate.

Finish and serve

Before serving, give the salad a gentle stir. Transfer to a serving bowl and top with the remaining crumbled bacon, reserved shredded cheddar, sliced scallions, and chopped chives. Sprinkle with an extra pinch of smoked paprika and a crack of black pepper. Serve chilled or slightly below room temperature.