Description
This Loaded Baked Potato Salad is a delicious twist on classic potato salad, featuring tender oven-baked russet potatoes mixed with a creamy mayonnaise and sour cream dressing, crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect as a hearty side dish for picnics, barbecues, or family dinners, this recipe offers a delightful combination of creamy, savory, and smoky flavors with a satisfying texture.
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
- 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 oven: Preheat the oven to 400° F to prepare for baking the potatoes.
- Prepare and bake potatoes: Clean the russet potatoes and place them on a baking sheet. Pierce each potato 4-5 times with a fork. Lightly coat them with olive oil and sprinkle with kosher salt. Bake in the oven for 50-60 minutes or until they are easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes.
- Peel and cut potatoes: Once the potatoes are cool enough to handle, peel off the skins and discard them. Cut the potato flesh into 1-inch chunks, even if some crumble. Transfer the chunks to a large mixing bowl. While still warm, sprinkle the potatoes with apple cider vinegar and allow them to rest for 15-30 minutes to cool.
- Cook bacon: Cook the bacon either in a skillet on the stovetop or in the oven until crisp. Drain the bacon, let it cool, then crumble it into bite-sized pieces.
- Prepare dressing: In a small bowl, stir together mayonnaise and sour cream (or Greek yogurt). Season the dressing with kosher salt and freshly ground black pepper.
- Combine ingredients: When the potatoes have sufficiently cooled, pour the dressing over them. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold all ingredients to combine well without mashing the potatoes. Adjust seasoning with additional salt and pepper if needed.
- Chill and serve: Refrigerate the potato salad for at least 3 hours or overnight to allow flavors to meld. Serve chilled. Store any leftovers in the refrigerator and consume within 4 days.
Notes
- Use russet potatoes for the best texture—mealy and fluffy inside.
- Substitute sour cream with Greek yogurt for a tangier and lighter dressing.
- Ensure potatoes are slightly warm when adding vinegar for better absorption of flavor.
- Chilling the salad enhances flavor blending and texture.
- Leftovers can be refrigerated safely for up to 4 days.
