Description
Loaded Baked Potato Salad is a mouthwatering twist on the classic favorite, perfect for gatherings and potlucks. This creamy dish features tender russet potatoes, crispy bacon, rich cheddar cheese, and fresh scallions, all enveloped in a tangy dressing made from mayonnaise and sour cream. Whether you’re hosting a summer barbecue or a cozy winter dinner, this hearty salad will impress your guests with its delightful flavors and satisfying textures.
Ingredients
Scale
- 4 pounds russet potatoes
- 12 ounces cooked bacon
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6 green onions
- 1–2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Pierce cleaned potatoes with a fork, coat with olive oil and salt, then roast for 50-60 minutes until tender.
- Let the potatoes cool slightly, peel, and cut into chunks. Sprinkle with apple cider vinegar.
- Cook bacon until crispy; crumble into pieces.
- In a bowl, mix mayonnaise and sour cream; season with salt and pepper.
- Combine potatoes, dressing, bacon, green onions, and cheese in a large bowl; mix gently.
- Refrigerate 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 (225g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg