Gluten-Free Traditional Bacon & Cheddar Baked Potato Salad is the ultimate comfort dish that brings together rich, savory flavors in one irresistible bowl. With tender Yukon Gold potatoes, crisp gluten-free bacon, sharp cheddar, and a creamy sour cream and mayo base, this recipe checks every box for flavor, texture, and crowd-pleasing appeal. It’s everything you love about a baked potato—warm, cheesy, smoky, and satisfying—reimagined as a hearty salad perfect for gatherings, barbecues, or a casual family dinner.
This dish is completely gluten-free, but you’d never guess by taste alone. It’s creamy without being heavy, thanks to the bright bite of green onions and the melt-in-your-mouth quality of perfectly cooked potatoes. Serve it warm for that fresh-from-the-oven feel, or chill it ahead for easy prep and next-day flavor. Either way, it’s the kind of side dish that steals the show—and might even outshine the main course.
This Gluten-Free Traditional Bacon & Cheddar Baked Potato Salad recipe is proudly sponsored by the Idaho Potato Commission. We use premium Idaho® red potatoes for their unbeatable texture and flavor—they’re grown in rich volcanic soil, nurtured by clean mountain water, and certified to meet the highest standards. When you want quality, always look for the “Grown in Idaho®” seal.
Why This Recipe Works
- Smoky Bacon & Fresh Green Onion Crunch: This recipe brings the same irresistible flavor as my Crispy Smashed Potato Salad with Green Onions & Bacon. The salty, crisp bacon and punchy green onions balance beautifully with creamy potatoes for a dish that always satisfies.
- Lush, Velvety Dressing: The blend of sour cream and mayo gives this salad that rich, clingy texture I love—similar to the creamy base in my Creamy Dill Pickle Potato Salad. It coats the potatoes just right without overwhelming them.
- Cheddar for Depth & Comfort: Shredded sharp cheddar melts slightly into the warm potatoes, adding savory depth and that nostalgic, loaded-baked-potato flavor—much like the cheesy comfort in my baked potato-inspired dishes.
- Great for Make-Ahead Moments: Just like my favorite picnic salads, this one holds up beautifully whether served warm or chilled. It’s even better the next day, making it a go-to for potlucks, picnics, or prepping ahead for dinner.
If you made this recipe, please take a moment to rate it. I always ❤️ hearing from you.
Ingredients
- Yukon Gold Potatoes – The perfect tender yet sturdy potato that holds its shape when boiled and cubed.
- Gluten-Free Bacon – Adds smoky, crispy bites that bring deep savory flavor and texture contrast.
- Green Onions – Provide a fresh, mild sharpness that brightens the rich ingredients.
- Sharp Cheddar Cheese – Melts slightly into the warm potatoes, lending cheesy, tangy richness.
- Sour Cream – Creates a creamy base that’s tangy and smooth, binding the salad together.
- Gluten-Free Mayonnaise – Adds richness and helps the salad stay moist without heaviness.
- Onion Powder – Brings gentle savory warmth to round out the flavors.
- Salt and Pepper – Essential for seasoning and balancing the entire dish.
For the full list of ingredients and instructions, see the recipe card below.
Instructions
- Boil the Potatoes: Clean the potatoes and place them in a large pot. Cover with warm water and bring to a boil. Cook until knife-tender, about 30–40 minutes.
- Cook the Bacon: While the potatoes boil, crisp the chopped bacon in a skillet over medium heat. Drain the fat and set the bacon aside.
- Cube the Potatoes: Drain the potatoes and let them cool until you can handle them. Cut into bite-sized cubes and place in a large mixing bowl.
- Mix the Salad: Add bacon, green onions, shredded cheddar, sour cream, mayonnaise, onion powder, salt, and pepper to the bowl. Gently fold everything together until evenly combined.
- Serve: This salad is delicious served warm or chilled. Enjoy it as a satisfying side for any occasion.
For the full list of ingredients and instructions, see the recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations.
- Bacon Alternatives: Use turkey bacon, ham, or even crispy pancetta if you prefer a different smoky flavor.
- Cheese Options: Swap sharp cheddar for smoked gouda, Monterey Jack, or a dairy-free cheese to suit your taste or dietary needs.
- Dressing Tweaks: Replace sour cream with Greek yogurt for a tangier twist, or use regular mayonnaise instead of gluten-free mayo if gluten isn’t a concern.
- Herb Add-Ins: Fresh chives, dill, or parsley make great additions to brighten the salad and add herbal freshness.
FAQ’s
Can I make this potato salad ahead of time?
Yes! This salad actually tastes better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld perfectly.
Can I use red or russet potatoes instead of Yukon Gold?
You can, but Yukon Gold potatoes hold their shape best and have a creamy texture ideal for this salad. Russets may become too mushy, and red potatoes have a firmer skin.
Is this recipe dairy-free?
Not as written—sharp cheddar and sour cream contain dairy. For a dairy-free version, try using dairy-free cheese and substitute sour cream with a plant-based alternative.
How do I make sure the bacon is gluten-free?
Look for bacon brands that specifically label their product gluten-free. Most plain bacon is naturally gluten-free, but it’s best to check for any added seasonings or flavorings.
Can I add other vegetables to this salad?
Absolutely! Diced celery, bell peppers, or even a handful of sweet corn would add great crunch and color.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Potato Recipes You’ll Enjoy
- Creamy Yukon Gold Potato Casserole with Feta & Dill – This creamy casserole combines tender Yukon Gold potatoes with tangy feta and fresh dill for a comforting, flavorful side dish perfect for any occasion.
- Crispy Cheesy Idaho Potato Cakes – These golden, crispy potato cakes are loaded with cheese and perfect as a side, snack, or even a main dish your whole family will love.
- Crispy Smashed Potato Salad with Green Onions & Bacon – A delicious twist on potato salad featuring crispy smashed potatoes, smoky bacon, and fresh green onions in a creamy dressing.
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Gluten-Free Traditional Bacon & Cheddar Baked Potato Salad
Equipment
- large pot
- Colander
- Large skillet
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 3 pounds Yukon Gold Idaho potatoes
- 1 pound gluten-free bacon chopped and crisped
- 1 bunch green onions chopped
- 8 ounces 1½ cups shredded sharp cheddar
- 1 16-ounce container sour cream
- ½ cup gluten-free mayonnaise
- 2 teaspoons onion powder
- Salt and pepper to taste
Instructions
- Clean the Yukon Gold potatoes and place them in a large pot. Cover with warm water and bring to a boil. Cook until the potatoes are knife-tender, about 30–40 minutes.
- Drain and allow them to cool until you can comfortably cut them into cubes.
- While the potatoes are boiling, cook the chopped gluten-free bacon in a large skillet over medium heat until crisp. Drain the fat and set the bacon aside.
- Once the potatoes are cool enough to handle, cut them into bite-sized cubes and place them in a large mixing bowl. Add the crispy bacon, green onions, shredded sharp cheddar, sour cream, gluten-free mayonnaise, onion powder, and a generous pinch of salt and pepper. Gently mix everything together until well combined. Serve it at room temperature or chilled—it’s delicious either way.