Description
This Loaded Baked Potato Salad is a delicious twist on traditional potato salad, featuring warm roasted russet potatoes tossed with a creamy dressing, crisp bacon, sharp cheddar cheese, and fresh green onions. Perfect for summer cookouts, potlucks, or a hearty side dish, this salad combines the comforting flavors of a loaded baked potato in a cool, creamy salad form.
Ingredients
Scale
Potatoes
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
Dressing
- 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: Set your oven to 400°F to prepare for roasting the potatoes.
- Roast the potatoes: Roast the russet potatoes in the oven until tender and cooked through. Once done, while still warm, drizzle them with apple cider vinegar and let them rest for 15-30 minutes until they cool to room temperature.
- Cook the bacon: While the potatoes roast, cook the bacon until it’s crispy. Once cooked, allow it to cool slightly, then crumble it into bite-size pieces.
- Prepare the dressing: In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), kosher salt, and freshly ground black pepper. Mix until creamy and smooth.
- Combine the salad: Once the potatoes have cooled, cut or break them into bite-sized pieces and gently toss them with the dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese. Adjust seasoning with additional salt and pepper if needed.
- Chill and serve: Refrigerate the potato salad for at least 3 hours or overnight to allow flavors to meld. Serve chilled and enjoy this loaded baked potato-inspired salad.
Notes
- Using medium to large russet potatoes ensures the salad holds its shape well.
- Apple cider vinegar adds a nice tang and helps break down potato starch for creamier texture.
- Allowing the potatoes to cool before mixing prevents the dressing from becoming too runny.
- For a lighter alternative, use Greek yogurt instead of sour cream.
- This salad keeps well in the refrigerator for up to 3 days.
- If preferred, substitute turkey bacon for a leaner option.
- Feel free to add chopped chives or parsley for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
