4.8 from 555 votes
Loaded Baked Potato Salad
This Loaded Baked Potato Salad uses tender russet potatoes softened and flavored with apple cider vinegar then combined with crispy bacon, sharp cheddar, and green onions in a creamy mayo and sour cream dressing. The potatoes are baked whole and peeled for a rustic texture, making the salad hearty and rich with classic baked potato flavors.
Prep Time
20 mins
Cook Time
1 hr
Additional Time
3 hrs
Total Time
4 hrs 20 mins
Servings:
12
Calories:
463 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 463
% 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.