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Loaded Baked Potato Salad Recipe

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★★★★★

4.5 from 104 reviews

A creamy, flavorful loaded baked potato salad featuring tender russet potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing made with mayonnaise, sour cream, and apple cider vinegar. Perfect for picnics, barbecues, or as a hearty side dish.

Ingredients

Scale

Potatoes

  • 4 pounds russet potatoes
  • 1–2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt (for potatoes)

Dressing

  • 1 cup mayonnaise
  • 3/4 cup sour cream or Greek yogurt
  • 1 teaspoon kosher salt (for dressing)
  • 1 teaspoon freshly ground black pepper

Toppings

  • 12 ounces bacon, cooked, cooled, and chopped
  • 6 green onions, chopped
  • 1 1/2 cups medium cheddar cheese, shredded

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 400°F. Clean the potatoes thoroughly and place them on a baking sheet. Pierce each potato 4-5 times with a fork. Lightly coat the potatoes with olive oil and sprinkle with kosher salt to enhance flavor and produce crisp skins during baking.
  2. Bake the potatoes: Roast the potatoes in the preheated oven for 50-60 minutes or until they can be easily pierced with a skewer or cake tester. Once done, remove from the oven and allow to cool for about 5 minutes just until safe to handle.
  3. Peel and cut potatoes: When the potatoes have cooled enough to handle, peel off the skins and discard. Cut the potato flesh into roughly 1-inch chunks. The flesh may crumble or appear shaggy—that’s normal. Transfer everything to a large mixing bowl.
  4. Season the warm potatoes: While the potatoes are still warm, sprinkle them evenly with the apple cider vinegar. Let them rest for 15-30 minutes to absorb the tangy flavor and cool down to room temperature.
  5. Cook bacon: Meanwhile, cook the bacon in a large skillet over medium heat or bake in the oven until crispy. Drain excess fat and cool the bacon, then crumble into bite-sized pieces.
  6. Make the dressing: In a small bowl, combine mayonnaise and sour cream (or Greek yogurt). Season with kosher salt and freshly ground black pepper. Whisk together until smooth and creamy.
  7. Combine ingredients: Once the potatoes have cooled, add the mayonnaise dressing, crumbled bacon, chopped green onions, and shredded cheddar cheese to the bowl. Gently fold all ingredients together, taking care not to mash the potatoes too much.
  8. Season and chill: Taste the salad and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least 3 hours or up to overnight to allow flavors to meld.
  9. Serve and store: Serve chilled as a flavorful side dish. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • You can substitute Greek yogurt for sour cream for a lighter dressing.
  • Use smoked cheddar cheese for a deeper flavor.
  • Make sure potatoes are completely cool before adding the dressing to prevent it from thinning out.
  • Leftovers keep well refrigerated for up to 4 days; stir before serving.
  • For a vegetarian version, omit bacon and add roasted mushrooms or smoked paprika for savory notes.

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

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