Can I use red or Yukon gold potatoes instead of russets?

Absolutely! Red or Yukon gold potatoes hold their shape well and have a creamier texture—just as delicious.

Should I peel the potatoes?

That’s up to you! Russet skins are a bit tougher, so many prefer peeling them. If using red or Yukon gold, you can leave the skins on.

Yes! In fact, it tastes even better after chilling for a few hours or overnight.

Yes, just double-check that your bacon and other add-ins are certified gluten-free.

Greek yogurt is a great substitute—it's tangy, creamy, and adds a protein boost.

Skip the bacon or use a plant-based alternative. Add smoked paprika for that smoky flavor.

Definitely! It’s delicious served warm like a baked potato casserole—just skip the chilling step.

Scale

Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until fork-tender.
Drain and let cool completely.
In a large mixing bowl, whisk together the sour cream and mayonnaise until smooth. Season with salt and pepper to taste.
Add the cooled potatoes to the dressing. Gently stir to coat.
Fold in the cheddar cheese, crumbled bacon, and green onions.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Before serving, garnish with extra green onions, bacon bits, or chopped parsley.

Make ahead and chill for deeper flavor. Substitute Greek yogurt for a lighter version or serve warm as a casserole-style dish.

Keywords: potato salad, loaded baked potato, BBQ sides, summer salad