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Creamy Loaded Baked Potato Salad with Cheddar and Chives

creamy loaded baked potato salad - featured image
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A creamy, flavorful baked potato salad featuring tender Yukon Gold or red potatoes, sharp cheddar cheese, and fresh chives, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh chives, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup full-fat sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: crispy bacon bits or diced celery for extra crunch and flavor

Instructions

  1. Place the scrubbed and cut potatoes into a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12-15 minutes, or until potatoes are fork-tender but still hold their shape. Drain well in a colander and set aside to cool slightly.
  2. While potatoes are warm, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a bowl. Whisk until smooth and creamy. Taste and adjust salt or vinegar as needed.
  3. Place the warm potatoes in a large mixing bowl. Add the shredded cheddar cheese. Gently fold together so the cheese begins to melt slightly from the warm potatoes, being careful not to mash the potatoes.
  4. Pour the dressing over the potato and cheese mixture. Add the chopped chives. Mix gently but thoroughly to coat every piece.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld and the salad cool completely.
  6. Before serving, give the salad a gentle stir and taste for seasoning. Add extra salt, pepper, or more fresh chives if desired. Optionally, sprinkle crispy bacon bits or diced celery on top.

Notes

Use Yukon Gold potatoes for a buttery texture or red potatoes to hold shape better. Mix dressing while potatoes are warm for better absorption. Chill for at least 1 hour for best flavor. For dairy-free, substitute sour cream and mayo with plant-based alternatives and omit cheddar or use plant-based cheese. Optional toppings like bacon bits or celery add crunch.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, cheddar cheese, chives, summer BBQ, picnic side dish

Find it online: https://merrymorsel.com/creamy-loaded-baked-potato-salad-with-cheddar-and-chives-recipe-easy-and-perfect-for-summer-bbqs/