Description
This Loaded Baked Potato Salad is a hearty and flavorful twist on a classic side dish. Creamy mayo and sour cream dressing with crispy bacon, sharp cheddar cheese, and green onions make this salad a crowd-pleaser at any gathering.
Ingredients
Units
Scale
Potatoes:
- 4 pounds russet potatoes
- 1–2 tablespoons olive oil
Dressing:
- 3 tablespoons apple cider vinegar
- 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
- Preheat the oven: Preheat the oven to 400°F.
- Bake Potatoes: Pierce cleaned potatoes with a fork, coat with olive oil, sprinkle with salt, and bake for 50-60 minutes. Peel, cut into chunks, sprinkle with apple cider vinegar, and cool.
- Prepare Bacon: Cook bacon until crispy, crumble, and set aside.
- Make Dressing: Mix mayonnaise, sour cream, salt, and pepper in a bowl.
- Assemble Salad: Combine potatoes, bacon, green onions, and cheddar cheese. Add dressing, mix gently, season, and refrigerate for 3 hours or overnight.
Notes
- This salad tastes best when chilled for a few hours to let the flavors meld together.
- You can customize this salad by adding extras like diced bell peppers or jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
