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Creamy Classic Loaded Potato Salad Recipe with Bacon and Chives

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A creamy, smoky, and tangy loaded potato salad featuring crispy bacon and fresh chives, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 2 pounds red potatoes (small to medium-sized, waxy)
  • 6 slices thick-cut bacon
  • 3/4 cup mayonnaise (plain or light)
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 celery stalks, finely chopped
  • 1/4 cup red onion, finely diced
  • 3 tablespoons fresh chives, chopped
  • Salt and black pepper to taste
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Rinse 2 pounds of red potatoes thoroughly and cut into 1 to 1½-inch chunks. Leave skins on for texture and nutrients.
  2. Place potatoes in a large pot, cover with cold water by about 1 inch, add 1 teaspoon salt, bring to a boil, then simmer for 12-15 minutes until tender but not falling apart.
  3. Drain potatoes in a colander and let cool to room temperature without rinsing.
  4. While potatoes cook, fry 6 slices of thick-cut bacon in a skillet over medium heat for 6-8 minutes until crispy. Drain on paper towels and crumble once cooled.
  5. In a large mixing bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar until smooth.
  6. Stir in chopped celery, diced red onion, and chopped fresh chives into the dressing.
  7. Gently fold cooled potatoes into the dressing, add crumbled bacon and optional chopped hard-boiled eggs, mixing carefully to avoid mashing.
  8. Season with salt and black pepper to taste, starting with 1 teaspoon salt and 1/2 teaspoon black pepper.
  9. Cover and refrigerate for at least 1 hour to let flavors meld.
  10. Before serving, gently stir and garnish with extra chives or bacon bits.

Notes

Use waxy red potatoes to hold shape and avoid mushiness. Fry bacon on medium heat to avoid burning and achieve crispiness. Chill salad for at least 1 hour for best flavor. If too thick after chilling, stir in a splash of milk or extra mayonnaise. Avoid over-mixing to keep potato texture intact. Optional substitutions include Greek yogurt for sour cream and turkey bacon for a leaner version.

Nutrition

Keywords: potato salad, loaded potato salad, bacon potato salad, creamy potato salad, summer side dish, picnic recipe, chives, classic potato salad

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