Description

This Loaded Baked Potato Salad is a hearty and flavorful side dish perfect for gatherings or family meals. It features tender russet potatoes tossed in a creamy dressing made from mayonnaise and sour cream, enhanced with crispy bacon, sharp cheddar cheese, and fresh green onions. The addition of apple cider vinegar gives a subtle tang, balancing the richness and making this salad deliciously satisfying served chilled.

Ingredients

Potatoes

4 pounds russet potatoes
1-2 tablespoons olive oil
3 tablespoons apple cider vinegar

Dressing

1 cup mayonnaise
¾ 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 ½ cups medium cheddar cheese, shredded

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Instructions

Preheat the oven: Preheat your oven to 400° F (204° C) to prepare for baking the potatoes.
Bake the potatoes: Wash and dry the russet potatoes, optionally coat them lightly with olive oil, then place them on a baking sheet and bake until tender, about 45-60 minutes depending on size.
Vinegar soak: While the potatoes are still warm, sprinkle them with 3 tablespoons of apple cider vinegar and let them rest for 15-30 minutes or until completely cooled. This step adds a nice tang and helps keep the salad flavorful.
Cook the bacon: Meanwhile, cook the bacon over medium heat until crispy. Drain excess fat, let it cool, then crumble into bite-size pieces for the salad.
Prepare the dressing: In a small bowl, combine 1 cup mayonnaise, ¾ cup sour cream or Greek yogurt, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix until smooth and well incorporated.
Combine the salad: Once the potatoes are cooled, cut them into bite-sized chunks. In a large bowl, gently toss the potatoes with the prepared dressing, the crumbled bacon, chopped green onions, and shredded cheddar cheese. Season to taste with extra salt and pepper if desired.
Chill: Refrigerate the loaded baked potato salad for at least 3 hours, preferably overnight, to allow flavors to meld and the salad to chill properly.
Serve: Enjoy the potato salad cold as a delicious side dish to your favorite meal.

Notes

You can substitute sour cream with Greek yogurt for a lighter version.
Adjust the amount of bacon and cheese to your preference for more or less richness.
For easier peeling, pierce potatoes with a fork before baking or use a fork to test doneness.
Leftover salad keeps well refrigerated for up to 3 days.
Ensure potatoes are fully cooled before mixing to prevent the dressing from curdling.