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Loaded Baked Potato Salad Recipe

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★★★★★

4.3 from 79 reviews

This Loaded Baked Potato Salad is a delicious twist on the classic potato salad, featuring fluffy russet potatoes baked to perfection and mixed with creamy mayonnaise, tangy sour cream, savory bacon, sharp cheddar cheese, and fresh green onions. It’s a hearty and flavorful side dish perfect for picnics, barbecues, or any family gathering.

Ingredients

Scale

Potatoes

  • 4 pounds russet potatoes
  • 1–2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar

Dressing

  • 1 cup mayonnaise
  • 3/4 cup sour cream (or Greek yogurt)
  • 1 teaspoon kosher salt
  • 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

  1. Preheat the oven: Preheat your oven to 400° F (204° C) to prepare for baking the potatoes.
  2. Bake the potatoes: Place cleaned russet potatoes on a baking sheet and pierce each potato 4-5 times with a fork. Lightly coat them with olive oil and sprinkle with kosher salt. Bake for 50-60 minutes until you can easily pierce them with a cake tester or skewer. Remove from the oven and allow to cool for about 5 minutes.
  3. Prepare potatoes: Once cool enough to handle, peel the potatoes and cut them into 1-inch chunks, discarding the skins. Transfer the slightly crumbly potato flesh to a large mixing bowl. While still warm, sprinkle the potatoes with apple cider vinegar and let them rest for 15-30 minutes until cooled.
  4. Cook the bacon: In the meantime, cook the bacon in a large skillet or in the oven until crisp. Drain excess fat and let the bacon cool, then crumble it into bite-size pieces.
  5. Make the dressing: In a small bowl, mix together the mayonnaise and sour cream (or Greek yogurt). Season with kosher salt and freshly ground black pepper to taste.
  6. Combine ingredients: Once the potatoes have cooled, pour the mayonnaise dressing over them. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold everything together to combine, being careful not to mash the potatoes.
  7. Chill and serve: Season with additional salt and pepper if needed. Cover and refrigerate the potato salad for at least 3 hours or up to overnight to allow flavors to meld. Serve chilled, and store leftovers refrigerated for up to 4 days.

Notes

  • Use russet potatoes for the best texture in your potato salad; their fluffy flesh absorbs flavors well.
  • If you prefer a tangier dressing, substitute sour cream with Greek yogurt.
  • Cook bacon to your preferred crispness, and consider draining on paper towels to remove excess grease.
  • This salad tastes even better after resting overnight, so plan ahead for best flavors.
  • You can substitute smoked gouda or Monterey Jack cheese for a different twist.
  • Store leftovers tightly covered in the refrigerator and consume within 4 days for freshness and safety.

Keywords: loaded baked potato salad, potato salad recipe, baked potatoes, bacon potato salad, summer side dish, picnic recipe

Find it online: https://epicrecipebox.com/loaded-baked-potato-salad-recipe/