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Loaded Baked Potato Salad Recipe

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★★★★★

4.8 from 63 reviews

This loaded baked potato salad combines tender roasted russet potatoes with crispy bacon, sharp cheddar cheese, and a creamy dressing made from mayonnaise and sour cream. Enhanced with apple cider vinegar and green onions for a tangy, fresh flavor, this salad is perfect for potlucks, family gatherings, or as a hearty side dish. The potatoes are baked to a soft, fluffy texture before mixing, resulting in a comforting and flavorful potato salad that’s served chilled.

Ingredients

Scale

Potatoes

  • 4 pounds russet potatoes
  • 1–2 tablespoons olive oil
  • 1 teaspoon kosher salt (for potatoes)

Dressing

  • 3 tablespoons apple cider vinegar
  • 1 cup mayonnaise
  • 3/4 cup sour cream (or Greek yogurt)
  • 1 teaspoon kosher salt (for dressing)
  • 1 teaspoon freshly ground black pepper

Add-ins

  • 12 ounces bacon, cooked, cooled, and chopped
  • 6 green onions, chopped
  • 1 1/2 cups medium cheddar cheese, shredded

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the potatoes.
  2. Prepare and Bake Potatoes: Clean the russet potatoes and pierce each 4-5 times with a fork. Lightly coat them with olive oil, sprinkle with kosher salt, and place on a baking sheet. Bake for 50-60 minutes until the potatoes are easily pierced with a skewer or cake tester. Remove from oven and let cool for 5 minutes.
  3. Peel and Chunk Potatoes: When the potatoes are cool enough to handle, peel off the skins and cut into 1-inch chunks, discarding the skins. The potato flesh may be crumbly or shaggy, which is fine. Transfer all the potato pieces to a large bowl.
  4. Vinegar Rest: While still warm, sprinkle the potatoes with apple cider vinegar and let them rest for 15-30 minutes until cooled to enhance flavor and texture.
  5. Cook Bacon: Cook the bacon until crispy, either in a skillet or in the oven. Drain the fat, let the bacon cool, then crumble into bite-sized pieces.
  6. Make Dressing: In a small bowl, combine mayonnaise and sour cream (or Greek yogurt). Season with kosher salt and freshly ground black pepper, mixing until smooth.
  7. Combine Salad: Once the potatoes have cooled, pour the dressing over them along with the crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold all ingredients together to evenly distribute flavors.
  8. Chill and Serve: Season with additional salt and pepper to taste. Refrigerate the potato salad for at least 3 hours, or up to overnight, to allow flavors to meld. Serve chilled.

Notes

  • Russet potatoes are ideal for baking as they become fluffy and absorb flavors well.
  • Apple cider vinegar adds a nice tang and helps keep the potatoes from becoming mushy.
  • If desired, substitute sour cream with Greek yogurt for a healthier twist.
  • Salad can be prepared a day ahead for better flavor integration.
  • Store leftovers in the refrigerator for up to 4 days.
  • For a smoky flavor, consider using smoked cheddar cheese.

Keywords: Loaded baked potato salad, potato salad, baked potatoes, bacon potato salad, creamy potato salad, picnic recipes, side dish

Find it online: https://reemcook.com/loaded-baked-potato-salad-recipe/