Loaded Baked Potato Salad

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How to make this Amazing Loaded Baked Potato Salad

Ingredients

  • 4 pounds russet potatoes
  • 1-2 tablespoons olive oil
  • 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
  • 12 ounces bacon , cooked, cooled and chopped
  • 6 green onions , chopped
  • 1 1/2 cups medium cheddar cheese , shredded

Instructions

  1. Preheat the oven to 400° F.
  2. Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes.
  3. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that’s okay—transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
  4. Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
  5. In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
  6. When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together.
  7. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.

Notes

  • Don’t want the whole house to smell like bacon? Cook yours in the oven instead. Once the potatoes have finished cooking, place the bacon on a lined baking tray and cook at 400° F for about 15 minutes or until your desired crispness.

Nutrition

Serving: 1g | Calories: 463kcal | Carbohydrates: 29g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 608mg | Potassium: 741mg | Fiber: 2g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 10mg | Calcium: 145mg | Iron: 2mg

If you Like the Salad, Don’t Forget to SHare it with your Friends !!

 

 

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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