Loaded Baked Potato Salad
A delightful twist on the classic potato salad, combining the flavors of a loaded baked potato in a creamy, satisfying dish perfect for gatherings and picnics.
Ingredients
Potatoes
- 4 pounds russet potatoes Best texture for the salad
Dressing
- 1-2 tablespoons olive oil For coating the potatoes
- 3 tablespoons apple cider vinegar Adds flavor to the warm potatoes
- 1 cup mayonnaise You can use Greek yogurt as a substitute
- 3/4 cup sour cream Can also substitute with Greek yogurt
- 1 teaspoon kosher salt For seasoning
- 1 teaspoon freshly ground black pepper For seasoning
Add-ins
- 12 ounces bacon Cooked, cooled, and chopped
- 6 green onions Chopped
- 1 1/2 cups medium cheddar cheese Shredded
Instructions
Preparation
- Preheat the oven to 400° F.
- 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.
- Transfer the potato flesh to a large mixing bowl. While still warm, sprinkle the potatoes with apple cider vinegar and rest for 15-30 minutes or until cooled.
Mixing
- Cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes, and add the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste.
Chilling
- Refrigerate for 3 hours up to overnight before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Mix gently before serving again, as the ingredients may settle over time. For a creamier salad, replace some or all of the sour cream with Greek yogurt. Use a mix of cheeses for different flavors. Let the salad sit for a few hours before serving to enhance flavors.