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This loaded baked potato pasta salad combines crispy smashed potatoes, bacon, sharp cheddar, and fresh chives in a creamy dressing tossed with fusilli. It captures all the flavors of a loaded baked potato in an easy, make-ahead pasta salad format.
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In a large pot of salted boiling water, cook the mini gold potatoes until they are fork-tender.
While the potatoes boil, arrange bacon strips on a foil-lined baking sheet. Bake at 425°F until crispy, about 15-20 minutes.
Remove the cooked bacon from the baking sheet, leaving the rendered grease. Place the boiled and drained potatoes onto the sheet.
Using the bottom of a glass with a piece of parchment paper to prevent sticking, smash each potato flat.
Drizzle the smashed potatoes with olive oil and season with salt and pepper.
Bake at 425°F for about 40 minutes, or until the potatoes are golden brown and crispy.
While the potatoes bake, prepare the other ingredients: finely dice the red onion, slice the green onions, finely chop the chives, and cube the cheddar cheese. Crumble the cooked bacon.
To make the dressing, combine Greek yogurt, mayonnaise, sour cream, lemon juice, salt, pepper, onion powder, and garlic powder in a blender cup. Blend until smooth.
Stir the finely chopped chives into the blended dressing and set aside.
Cook the fusilli pasta in a large pot of salted boiling water until just shy of al dente. Drain well.
In a large serving bowl, combine the cooked pasta, crispy smashed potatoes, cubed cheddar cheese, crumbled bacon, diced red onion, and sliced green onions.
Pour the creamy chive dressing over the salad ingredients and toss gently until everything is evenly coated. Serve and enjoy.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes soften over time; reheat gently or serve cold.
foil-lined baking sheet · blender cup or immersion blender · glass for smashing (with parchment paper)
Written automatically by CookOS, not by the creator.
Yes. Prepare all components separately and store in the refrigerator. Combine with the dressing up to 4 hours before serving to keep the potatoes crispy; toss just before serving.
Smashing creates more surface area, allowing them to crisp up in the oven at 425°F for 40 minutes, giving you crispy edges and golden-brown exteriors that hold texture better in the salad.
Greek yogurt is already in the recipe. If you don't have it, use all mayonnaise and sour cream in equal parts, though the dressing will be slightly less tangy.
Toss gently and just before serving. Store the potatoes and dressing separately if making ahead, then combine at the last moment.
Yes. Any short pasta like penne, farfalle, or rotini works. Avoid long pasta like spaghetti, which doesn't coat evenly with the creamy dressing.
