Gluten-Free Traditional Bacon & Cheddar Baked Potato Salad
This Gluten-Free Traditional Bacon & Cheddar Baked Potato Salad is everything you love about a loaded baked potato—creamy, cheesy, smoky, and satisfying—in a crowd-friendly salad form. Made with tender Yukon Golds, crisp bacon, and sharp cheddar, it’s a rich and flavorful side perfect for any occasion.
Whether served warm or chilled, this easy, gluten-free dish is a guaranteed hit at barbecues, potlucks, or weeknight dinners. It’s comfort food made simple—and delicious.
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.