Description
Loaded Baked Potato Salad is creamy, cheesy, and packed with crispy bacon, green onions, and tender baked potatoes. It’s the ultimate make-ahead side dish for BBQs, potlucks, holidays, and busy family dinners.
Ingredients
Scale
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream (or plain Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 ounces bacon, cooked, cooled, and chopped
- 6 green onions, chopped
- 1 ½ cups medium cheddar cheese, shredded
Instructions
- Preheat oven to 400°F.
- Scrub potatoes clean and place on a baking sheet. Pierce each potato 4–5 times with a fork.
- Rub with olive oil and sprinkle lightly with salt.
- Bake for 50–60 minutes, or until easily pierced with a fork.
- Let cool for 5 minutes, then peel and cut into 1-inch chunks. Transfer to a large bowl.
- While still warm, sprinkle potatoes with apple cider vinegar. Let rest 15–30 minutes until cooled.
- Cook bacon until crispy, drain, cool, and crumble.
- In a small bowl, mix mayonnaise, sour cream, salt, and pepper.
- Once potatoes are cool, gently fold in dressing, bacon, green onions, and cheddar cheese.
- Adjust salt and pepper to taste.
- Refrigerate at least 3 hours or overnight before serving.
Notes
- For extra flavor, shred your own cheddar cheese.
- Greek yogurt can replace sour cream for a lighter option.
- Letting the salad chill overnight improves flavor.
- Store in an airtight container in the refrigerator up to 4 days.
- If the salad thickens too much after chilling, stir in 1–2 tablespoons of milk to loosen.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad, Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg