Description
This Loaded Baked Potato Salad recipe is a delightful twist on a classic side dish, combining all the flavors of a loaded baked potato with the creaminess of a traditional potato salad.
Ingredients
Units
Scale
For the Salad:
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 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
- 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. Place cleaned potatoes on a baking sheet, pierce with a fork, coat with olive oil, sprinkle with salt, and bake for 50-60 minutes. Peel, cut into chunks, and transfer to a mixing bowl. Sprinkle with apple cider vinegar and let cool.
- Cook the bacon until crispy, crumble, and set aside.
- In a small bowl, mix mayonnaise and sour cream. Season with salt and pepper.
- Combine the potatoes, bacon, green onion, and cheddar cheese. Fold in the mayonnaise mixture. Season to taste. Refrigerate for 3 hours before serving.
Notes
- This salad tastes best when chilled for a few hours to allow the flavors to meld.
- You can customize this salad by adding ingredients like diced bell peppers or jalapenos for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 605mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 41mg
