Description
A creamy and decadent twist on the classic baked potato, this Loaded Baked Potato Salad combines savory bacon, cheese, and fresh green onions in a delicious dressing.
Ingredients
- 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 degrees F.
- Clean the russet potatoes under cold water.
- Pierce each potato 4-5 times with a fork.
- Coat your potatoes with olive oil and sprinkle with kosher salt.
- Place the potatoes on a baking sheet and bake for 50-60 minutes.
- Remove them from the oven and let cool for about 5 minutes.
- Peel the cooled potatoes and cut them into 1-inch chunks.
- Transfer the potato chunks into a large mixing bowl and sprinkle with apple cider vinegar.
- Meanwhile, cook the bacon until crispy and crumble it into pieces.
- Mix together the mayonnaise and sour cream (or Greek yogurt) with salt and pepper.
- Pour the dressing over the potatoes, along with the bacon, green onions, and cheese.
- Gently fold all the ingredients together until fully combined.
- Refrigerate the salad for at least 3 hours before serving.
- Give the salad a final stir before serving.
Notes
Customize with additional ingredients like fresh herbs, or substitute the cheese for a different variety. This salad can be prepared a day in advance for an enhanced flavor experience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American