Description
Loaded Baked Potato Salad is a hearty, flavorful twist on classic potato salad, featuring oven-baked russet potatoes, crispy bacon, sharp cheddar cheese, green onions, and a creamy dressing of mayonnaise and sour cream. Perfect for gatherings or as a rich side dish, this salad combines all the best parts of a loaded baked potato in a chilled, make-ahead salad.
Ingredients
Units
Scale
Potatoes
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt (for baking)
Dressing
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3/4 cup sour cream or Greek yogurt
- 1 teaspoon kosher salt (for dressing)
- 1 teaspoon freshly ground black pepper
Add-ins
- 12 ounces bacon, cooked, cooled, and chopped
- 6 green onions, chopped
- 1 1/2 cups medium cheddar cheese, shredded
Instructions
- Prep and Roast Potatoes: Preheat the oven to 400°F. Place cleaned russet potatoes on a baking sheet and pierce each potato 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and bake for 50-60 minutes, or until a cake tester easily pierces through. Once done, remove the potatoes and let cool for 5 minutes.
- Peel and Chop Potatoes: When potatoes are cool enough to handle, peel off the skins and cut the flesh into 1-inch chunks. If the potatoes crumble slightly or become shaggy, that’s fine—transfer all the potato flesh into a large mixing bowl.
- Add Vinegar and Cool: While the potatoes are still warm, sprinkle them with the apple cider vinegar. Allow the potatoes to rest and absorb the vinegar for 15-30 minutes, or until they reach room temperature.
- Cook Bacon: Meanwhile, cook bacon in a large skillet or in the oven. Once crispy, drain excess fat and let cool, then crumble into bite-sized pieces.
- Mix Dressing: In a small bowl, combine mayonnaise and sour cream. Season with kosher salt and ground black pepper, stirring until smooth and well combined.
- Assemble Salad: When the potatoes are cooled, pour the prepared dressing over them. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold all ingredients together until everything is evenly coated and distributed.
- Season and Chill: Taste the salad and adjust seasoning with more salt and pepper if needed. Cover and refrigerate for at least 3 hours, or overnight, to allow flavors to meld.
- Serve and Store: Serve chilled straight from the refrigerator. Store any leftovers in a covered container for up to 4 days.
Notes
- For less mess and odor, cook bacon in the oven by placing it on a lined tray at 400°F for 15 minutes or until crispy.
- Letting the potatoes absorb vinegar while warm enhances their flavor and helps prevent the salad from getting mushy.
- The salad tastes better after chilling, giving flavors time to combine; it can be made ahead up to a day in advance.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Adjust add-ins to taste—try adding chives, or swapping cheddar for another cheese.
Nutrition
- Serving Size: 1/12 of recipe (about 2/3 cup)
- Calories: 370
- Sugar: 2g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
