Description
This Loaded Baked Potato Salad is a flavorful twist on classic potato salad, featuring tender roasted russet potatoes tossed with a creamy dressing, crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect for barbecues, potlucks, or family gatherings, it combines the comforting flavors of a loaded baked potato in a chilled salad form.
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
Toppings & Mix-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 (200°C) to prepare for roasting the potatoes, ensuring they’ll cook evenly and develop a tender interior.
- Prepare the potatoes: Roast the russet potatoes until tender. While still warm, sprinkle them with apple cider vinegar and let them rest for 15-30 minutes or until cooled. This helps infuse flavor and tenderize the potatoes.
- Cook the bacon: Meanwhile, cook the bacon slices until crispy, either in a skillet over medium heat or in the oven. Once cooked and cooled, crumble the bacon into bite-sized pieces.
- Make the dressing: In a small bowl, thoroughly mix together the mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper to create a creamy and well-seasoned dressing.
- Combine the salad: Once the potatoes have cooled, toss them gently with the prepared dressing. Fold in the crumbled bacon, chopped green onions, and shredded cheddar cheese. Adjust seasoning with additional salt and pepper as desired.
- Chill and serve: Refrigerate the potato salad for at least 3 hours or overnight to allow flavors to meld and serve chilled for best taste and texture. Enjoy your loaded baked potato salad cold!
Notes
- Roasting the potatoes instead of boiling adds a deeper flavor and prevents them from becoming mushy.
- Using a mixture of mayonnaise and sour cream (or Greek yogurt) creates a rich yet tangy dressing.
- Apple cider vinegar adds a subtle tang that enhances the overall flavor and balances richness.
- Chilling the salad for several hours is key to melding flavors and achieving the right texture.
- For a lighter option, substitute sour cream with Greek yogurt and reduce mayonnaise slightly.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: American
