Description
This Loaded Baked Potato Salad is a creamy and flavorful twist on a classic side dish, combining tender russet potatoes with crispy bacon, sharp cheddar cheese, and a tangy dressing made from mayonnaise, sour cream, and apple cider vinegar. Perfectly chilled and packed with texture, it’s an ideal accompaniment for barbecues, picnics, or comfort food meals.
Ingredients
Scale
Potatoes and Dressing
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ 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 ½ cups medium cheddar cheese, shredded
Instructions
- Preheat the oven: Preheat your oven to 400° F to prepare for baking the potatoes.
- Bake the potatoes: Bake the whole russet potatoes until tender, usually about 45-60 minutes depending on size. Once done, let them cool slightly but keep them warm.
- Prepare the potatoes: While the potatoes are still warm, sprinkle them with the apple cider vinegar. Allow them to rest for 15-30 minutes until cooled completely, which helps absorb flavor and soften skins.
- Cook the bacon: Meanwhile, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper until smooth and creamy.
- Combine the salad: Once potatoes are fully cooled, dice or roughly chop them and place in a large mixing bowl. Add the dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold to combine all ingredients evenly, seasoning with additional salt and pepper if needed.
- Chill and serve: Transfer the potato salad to the refrigerator and chill for at least 3 hours, or overnight for best flavor melding. Serve the salad cold for a refreshing, hearty side dish.
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- Use smoked paprika or a dash of cayenne for a subtle smoky or spicy kick.
- Make sure potatoes are fully cooled before mixing with dressing to avoid a watery salad.
- Bacon can be cooked ahead of time and stored in the refrigerator.
- This salad keeps well refrigerated for up to 3 days.
