Description
A hearty and delicious Loaded Baked Potato Salad featuring tender baked russet potatoes, crispy bacon, shredded cheddar cheese, and a creamy mayo-sour cream dressing, perfect for gatherings and potlucks.
Ingredients
Scale
Potatoes
- 4 pounds russet potatoes
Bacon
- 12 ounces cooked bacon, chopped
Cheese and Vegetables
- 1 ½ cups shredded medium cheddar cheese
- 6 chopped green onions
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- Olive oil (for coating potatoes)
- Apple cider vinegar (to taste)
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the potatoes.
- Bake Potatoes: Pierce the russet potatoes with a fork, coat them lightly with olive oil, and place them on a baking sheet. Bake in the preheated oven for 50-60 minutes until they are tender when pierced with a fork. Remove from oven, let cool slightly, then peel and chop into chunks.
- Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from heat and crumble the bacon into small pieces.
- Make Dressing: In a small bowl, combine mayonnaise and sour cream. Season with kosher salt and black pepper to taste, and add a bit of apple cider vinegar to brighten the flavors, mixing well.
- Combine Ingredients: In a large mixing bowl, carefully combine the chopped baked potatoes, crumbled bacon, shredded cheddar cheese, chopped green onions, and the prepared dressing. Mix gently to avoid mashing the potatoes.
- Chill Salad: Cover the bowl and refrigerate the potato salad for at least 3 hours to allow flavors to meld and the salad to chill thoroughly before serving.
Notes
- Use medium cheddar cheese for a balanced flavor; sharp cheddar can also be used for a stronger taste.
- Ensure potatoes are fully cooled before chopping to maintain their texture.
- Adjust apple cider vinegar amount in the dressing to your taste preference for acidity.
- This salad can be made a day ahead to save time and enhance flavor melding.
- For a lighter version, substitute sour cream with Greek yogurt.
