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Loaded Baked Potato Salad

Loaded Baked Potato Salad: Comfort in Every Creamy Bite

Loaded Baked Potato Salad offers the flavors of a classic baked potato in a creamy salad, perfect for potlucks.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large Russet Potatoes A starchy base for fluffiness.
  • 2 tablespoons Olive Oil For baking potatoes.
  • 3 tablespoons Apple Cider Vinegar Adds a zesty punch.
  • 1 cup Mayonnaise For creamy richness.
  • 1 cup Sour Cream Adds tangy flavor.
  • 1 teaspoon Kosher Salt Enhances all flavors.
  • 1 teaspoon Black Pepper Offers subtle heat.
  • 8 slices Bacon For crunch and savory flavor.
  • 1 cup Green Onions Use both green and white parts.
  • 1 cup Medium Cheddar Cheese For creamy, sharp flavor.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • fork
  • Peeler
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes, pierce with a fork, coat with olive oil and kosher salt. Bake for 50-60 minutes until fork-tender.
  3. Cool the baked potatoes for 15 minutes, peel the skins, and cut them into 1-inch chunks.
  4. Sprinkle warm potato chunks with apple cider vinegar and let sit for 15-30 minutes.
  5. Cook the bacon until crispy, then crumble it into small pieces.
  6. Mix mayonnaise and sour cream with salt and pepper until smooth.
  7. Fold the dressing over the cooled potatoes and mix in bacon, green onions, and cheddar cheese.
  8. Cover and refrigerate for at least 3 hours or overnight before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, prepare a day in advance to allow flavors to develop.

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