Creamy, tangy, and loaded with crisp bacon and sharp cheddar, this potato salad turns humble Yukon Golds into something worth building a whole meal around. The potatoes are boiled until just tender, then tossed in a rich dressing of sour cream, mayonnaise, and apple cider vinegar with garlic and onion powder for a punchy, savory backbone. Bacon gets cooked until deeply crisp, then folded in along with melty shredded cheddar and sliced green onions, so every scoop has that classic loaded-potato flavor. A stint in the fridge lets the dressing really soak into the potatoes, so it's even better made ahead. Finished with a sprinkle of fresh chives, this one is a satisfying, crowd-pleasing side that works perfectly for a gluten free spread.
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Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–13 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape — they should not be falling apart.
Drain the potatoes in a colander and spread them out on a sheet pan or large plate to cool for 10 minutes, until no longer steaming. Cooling them uncrowded helps them dry out slightly so the dressing clings rather than slides off.
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