Description
This Loaded Baked Potato Salad is a comforting and hearty side dish featuring tender chunks of roasted russet potatoes mixed with crispy bacon, sharp cheddar cheese, and a creamy dressing made from mayonnaise and sour cream. Enhanced with apple cider vinegar for a subtle tang and green onions for freshness, this salad is perfect for potlucks, barbecues, or family dinners. It’s chilled to meld flavors and offers a delicious twist on classic baked potatoes in a salad form.
Ingredients
Scale
Potatoes
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt
- 3 tablespoons apple cider vinegar
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Mix-ins
- 12 ounces bacon, cooked, cooled, and chopped
- 6 green onions, chopped
- 1 1/2 cups medium cheddar cheese, shredded
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F. Clean the russet potatoes thoroughly and place them on a baking sheet. Pierce each potato 4-5 times with a fork to allow steam to escape during baking. Lightly coat the potatoes with olive oil and sprinkle with kosher salt to season the skin.
- Bake potatoes: Bake the potatoes in the preheated oven for 50-60 minutes or until you can easily pierce them with a cake tester or skewer. Remove from the oven and allow them to cool for about 5 minutes until they are safe to handle.
- Peel and chunk potatoes: When the potatoes are cool enough, peel off the skins and cut the flesh into 1-inch chunks. It is normal if the potato flesh crumbles or becomes shaggy; transfer all the pieces to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar, and let the mixture rest for 15-30 minutes until fully cooled.
- Cook bacon: While potatoes cool, cook bacon in a large skillet over medium heat or bake it in the oven until crispy. Drain excess fat and let the bacon cool before chopping into bite-sized pieces.
- Prepare dressing: In a small bowl, combine mayonnaise and sour cream (or Greek yogurt). Season with kosher salt and freshly ground black pepper, mixing well to create a creamy dressing.
- Combine salad: Once the potatoes are cooled, pour the dressing over them. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese to the bowl. Gently fold all ingredients together to evenly distribute without breaking up the potatoes too much.
- Season and chill: Taste the salad and add additional salt and pepper as desired. Cover and refrigerate the potato salad for at least 3 hours or up to overnight to allow flavors to meld and the salad to chill thoroughly.
- Serve and store: Serve chilled as a flavorful side dish. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can substitute Greek yogurt for sour cream for a lighter dressing.
- Make sure potatoes are fully cooled before mixing with the dressing to prevent it from becoming watery.
- Use extra-sharp cheddar cheese for a more pronounced cheesy flavor.
- Bacon can be baked in the oven on a foil-lined baking sheet at 400°F for about 15-20 minutes for less mess.
- This salad tastes even better the next day as the flavors develop.
- To save time, cook the bacon while the potatoes bake.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Loaded baked potato salad, potato salad with bacon, creamy potato salad, summer side dish, picnic recipes
