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Roasted Potatoes

•   3 lbs baby Yukon Gold potatoes (halved)
•   2 tbsp olive oil
•   1 tsp garlic powder
•   1 tsp onion powder
•   1 tsp kosher salt
•   1/2 tsp black pepper
•   1/2 tsp smoked paprika

Creamy Dressing

•   3/4 cup mayonnaise
•   1/2 cup sour cream
•   1 tbsp Dijon mustard
•   1 tbsp apple cider vinegar
•   1 tsp ranch seasoning
•   1/2 tsp garlic powder
•   1/2 tsp onion powder
•   1/4 tsp black pepper

Mix-Ins

•   8 slices bacon (cooked and crumbled)
•   1.5 cups shredded sharp cheddar cheese
•   4 green onions (thinly sliced)
•   2 tbsp fresh chives (chopped)

Garnish

•   cheddar cheese (extra)
•   bacon (extra)
•   onions
•   chives (Chopped)
•   Fresh cracked black pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Why You’ll Love It

Take everything you love about a loaded baked potato and turn it into the ultimate summer side dish. Roasted baby potatoes are tossed in a creamy sour cream and ranch dressing, then loaded with crispy bacon, sharp cheddar, green onions, and fresh chives. Unlike traditional potato salad, this version has incredible texture thanks to roasted potatoes with crispy edges, making it the perfect companion to burgers, hot dogs, grilled chicken, or steak.

Instructions

Step 1

Preheat your oven to 425°F.

Line a large baking sheet with parchment paper or lightly grease it.

Step 2

Place the halved potatoes on the baking sheet.

Drizzle with olive oil and season with the garlic powder, onion powder, smoked paprika, salt, and pepper.

Toss until evenly coated.

Spread into a single layer with the cut sides facing down.

Step 3

Roast for 25–30 minutes, flipping halfway through, until the potatoes are fork tender and deeply golden with crispy edges.

Allow them to cool for about 15 minutes.

The potatoes should still be slightly warm but not hot.

Step 4

While the potatoes cool, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, ranch seasoning, garlic powder, onion powder, and black pepper until smooth and creamy.

Step 5

Transfer the roasted potatoes to a large serving bowl.

Add the bacon, cheddar cheese, green onions, and chives.

Pour the dressing over everything and gently fold together until the potatoes are evenly coated.

Avoid overmixing to keep the potatoes intact.

Step 6

Transfer to your serving bowl.

Top with extra cheddar cheese, crispy bacon, green onions, chives, and a generous crack of black pepper.

Serve slightly warm or chilled.

Chef’s Tips

• Roasting instead of boiling gives the potatoes much better texture and prevents a watery salad.
• Leave the skins on—they add texture, color, and flavor.
• Let the potatoes cool slightly before adding the dressing so it stays creamy instead of becoming oily.
• For even crispier potatoes, don’t overcrowd the baking sheet.

Easy Substitutions

• Substitute Greek yogurt for the sour cream for a lighter dressing.
• Swap Monterey Jack or Colby Jack for the cheddar.
• Add diced jalapeños for a little heat.
• Stir in chopped dill pickles for extra tang.
• Make it vegetarian by omitting the bacon and adding smoked roasted mushrooms.

What to Serve With It

• Smash Burgers with Secret Burger Sauce
• Hot Honey BBQ Chicken Sandwiches
• Honey Butter Corn on the Cob
• Watermelon Lemonade

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This potato salad tastes even better after a few hours in the refrigerator as the flavors meld together.

Do not freeze.

Approximate Nutrition (per serving)

• Calories: 445
• Protein: 12g
• Carbohydrates: 28g
• Fat: 32g
• Fiber: 3g

StudioLink Tip 💡

Want to wow your guests? Reserve a little bacon, cheddar, and green onions before mixing the salad. Sprinkle them over the top just before serving for that classic loaded baked potato look that’s perfect for your Fourth of July table.