Description
Loaded Baked Potato Salad is a delightful blend of creamy, savory, and crunchy elements that transforms a classic dish into a crowd favorite. This vibrant salad pairs tender, perfectly baked russet potatoes with crispy bacon, tangy green onions, and rich cheddar cheese, all enveloped in a luscious sour cream and mayonnaise dressing. Ideal for potlucks, summer barbecues, or family dinners, this recipe is not only easy to prepare but also versatile enough to impress at any gathering. With its heartiness and flavor depth, it’s no wonder everyone will be asking for seconds!
Ingredients
Scale
- 4 pounds russet potatoes
- 1 cup mayonnaise
- 3/4 cup sour cream
- 12 ounces cooked bacon (chopped)
- 6 green onions (chopped)
- 1 1/2 cups shredded medium cheddar cheese
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
Instructions
- Preheat your oven to 400°F. Pierce cleaned potatoes with a fork; coat with olive oil and salt. Bake for 50-60 minutes until tender.
- Let the potatoes cool slightly before peeling and cutting them into chunks.
- In a skillet, cook the bacon until crispy; crumble when cooled.
- Mix mayonnaise and sour cream in a bowl; season with salt and pepper.
- In a large bowl, combine warm potato chunks with apple cider vinegar, crumbled bacon, green onions, cheese, and dressing. Fold gently.
- Chill for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg