Description
A creamy, flavorful Loaded Baked Potato Salad featuring tender roasted russet potatoes mixed with a tangy dressing, crispy bacon, sharp cheddar cheese, and fresh green onions. This hearty salad is perfect for gatherings and picnics, offering all the comforting flavors of a loaded baked potato in a chilled, easy-to-serve dish.
Ingredients
Scale
Potatoes
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Add-ins
- 12 ounces bacon, cooked, cooled, and chopped
- 6 green onions, chopped
- 1 ½ cups medium cheddar cheese, shredded
Instructions
- Preheat the oven: Set your oven to 400° F to prepare for roasting the potatoes.
- Roast the potatoes: Wash and dry the russet potatoes, then prick them a few times with a fork. Optionally rub them lightly with olive oil and place directly on the oven rack. Roast until tender, about 1 hour.
- Season the warm potatoes: While still warm, sprinkle the potatoes with the apple cider vinegar. Allow them to rest for 15-30 minutes or until cooled to help the vinegar absorb and add flavor.
- Cook the bacon: While potatoes roast or rest, cook the bacon strips in a skillet over medium heat until crispy. Drain on paper towels, cool, then crumble into bite-size pieces.
- Prepare the dressing: In a small bowl, mix together the mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper until smooth and creamy.
- Combine the salad ingredients: Once the potatoes have cooled, peel if desired and chop into bite-sized cubes. In a large bowl, gently mix the potatoes with the dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Chill and serve: Refrigerate the potato salad for at least 3 hours or preferably overnight to allow flavors to meld. Serve chilled and enjoy!
Notes
- For best texture, use russet potatoes as they become fluffy when baked.
- You can substitute sour cream with Greek yogurt for a tangier and lighter option.
- Ensure bacon is fully cooled before mixing to maintain crispiness.
- Adjust the amount of apple cider vinegar based on your preferred tanginess.
- This salad can be made a day ahead and stored covered in the refrigerator.
