Description
This Loaded Baked Potato Salad is a flavorful, hearty twist on classic potato salad, combining warm russet potatoes with tangy apple cider vinegar, crispy bacon, creamy mayo and sour cream dressing, sharp cheddar cheese, and fresh green onions. It’s a perfect dish for picnics, BBQs, or family gatherings, served chilled after marinating for a few hours to meld all the delicious flavors.
Ingredients
Scale
Potatoes and Seasoning
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
Add-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 (204° C) to prepare for baking the potatoes evenly.
- Bake the potatoes: Wash and dry the russet potatoes, prick them a few times with a fork, then place them directly on the oven rack or on a baking sheet. Bake for about 45 to 60 minutes until tender when pierced with a fork.
- Season the potatoes: When the potatoes are still warm, transfer to a large bowl and sprinkle with the 3 tablespoons of apple cider vinegar. Toss gently and let them rest for 15 to 30 minutes until cooled to room temperature. This step allows the vinegar to penetrate and flavor the potatoes.
- Cook the bacon: While the potatoes are baking and cooling, cook the bacon until crispy in a skillet over medium heat or in the oven. Once cooked, drain on paper towels and chop into bite-size pieces.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper to create a creamy dressing.
- Combine the salad: Once the potatoes have cooled, gently mix them with the dressing until fully coated. Fold in the crispy bacon, chopped green onions, and shredded cheddar cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Chill and serve: Cover the salad and refrigerate for at least 3 hours or overnight to allow the flavors to meld. Serve chilled for best taste and texture. Enjoy your loaded baked potato salad as a flavorful side dish or main for gatherings.
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- You can prepare the potatoes a day ahead and refrigerate to speed up the process.
- Use smoked bacon for a deeper smoky flavor.
- Be gentle when mixing to avoid mashing the potatoes.
- Chilling the salad overnight improves flavor and texture.
