Loaded Baked Potato Salad
User Reviews
4.8
Loaded Baked Potato Salad
Description
Loaded Baked Potato Salad starts by baking whole russet potatoes until tender, then peeling and cutting them into uneven chunks for a textured salad. The warm potatoes are lightly tossed with apple cider vinegar to impart a gentle tang while they cool. Crispy bacon cooked separately adds a smoky crunch, balanced by the sharpness of shredded cheddar cheese and fresh green onions.
The dressing combines mayonnaise and sour cream for creaminess and is seasoned simply with kosher salt and freshly ground black pepper. Once the potatoes are cool, the mayo mixture is folded together with the bacon, cheddar, and onions to create a rich, layered flavor profile reminiscent of a fully loaded baked potato.
Baking bacon in the oven produces even crispness and reduces odors. This salad works well as a side dish or for potlucks and can be served chilled or at room temperature.
Ingredients
- 4 pounds russet potato
- 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 black pepper freshly ground
- 12 ounces Bacon , cooked, cooled and chopped
- 6 green onions , chopped
- 1 ½ cups cheddar cheese shredded, medium
Instructions
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that's okay—transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
Notes
- For less kitchen smell, cook bacon in the oven at 400°F for about 15 minutes until crisp.
- Peeling the potatoes after baking helps achieve a rustic texture in the salad.
- Apple cider vinegar lightly brightens the salad without overpowering the traditional flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 463kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 608mg | 25% |
| Potassium | 741mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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