Description
This Loaded Baked Potato Salad is a flavorful twist on the classic potato salad, featuring tender chunks of baked potatoes tossed with creamy mayonnaise, sour cream, crispy bacon, sharp cheddar cheese, and fresh green onions.
Ingredients
Units
Scale
Potatoes:
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
Dressing:
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3/4 cup sour cream or Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Additional Ingredients:
- 12 ounces bacon, cooked, cooled, and chopped
- 6 green onions, chopped
- 1 1/2 cups medium cheddar cheese, shredded
Instructions
- Preheat the oven: to 400° F.
- Prepare the ingredients: While still warm, sprinkle the potatoes with the apple cider vinegar and let rest for 15-30 minutes or until cooled.
- Cook the bacon: Meanwhile, cook the bacon until crispy, then crumble into bite-size pieces.
- Make the dressing: In a small bowl, combine the mayonnaise, sour cream, kosher salt, and pepper.
- Combine the salad: Once the potatoes have cooled, mix in the dressing, crumbled bacon, green onions, and cheddar cheese. Season with additional salt and pepper to taste.
- Chill and serve: Refrigerate the potato salad for at least 3 hours or overnight before serving. Enjoy chilled!
Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that’s okay—transfer it all to a large mixing bowl.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
