Description
Loaded Baked Potato Salad: A creamy, flavorful twist on a classic dish that blends the comforting taste of baked potatoes with the richness of sour cream, crispy bacon, and melty cheddar cheese.
Ingredients
- Russet potatoes
- Olive oil
- Apple cider vinegar
- Mayonnaise
- Sour cream
- Kosher salt
- Freshly ground black pepper
- Crispy bacon
- Green onions
- Shredded cheddar cheese
Instructions
1. Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then rub them all over with a bit of olive oil. Bake the potatoes directly on the oven rack for 45-60 minutes, until they’re tender when pierced with a fork. Allow the potatoes to cool completely, then peel and dice them into bite-sized chunks.
2. Place the warm potato chunks in a large bowl and gently toss them with the apple cider vinegar. This step helps the potatoes absorb the tangy flavor as they continue to cool.
3. In a separate bowl, whisk together the mayonnaise, sour cream, kosher salt, and freshly ground black pepper to create the creamy dressing.
4. Gently fold the dressing into the cooled potato chunks until everything is evenly coated. Then, fold in the chopped bacon, green onions, and shredded cheddar cheese. Cover the bowl and refrigerate the Loaded Baked Potato Salad for at least 2 hours, allowing the flavors to meld together.
Notes
For the best results, be sure to bake the potatoes until they’re tender but still firm. This will prevent them from becoming mushy in the salad. Additionally, feel free to customize the salad by adding extra toppings like diced hard-boiled eggs, crumbled bleu cheese, or even a sprinkle of paprika or garlic powder.
- Prep Time: 15
- Cook Time: 60
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 350
- Calories: 2
- Sugar: 250
- Sodium: 25
- Fat: 10
- Saturated Fat: 15
- Unsaturated Fat: 0
- Trans Fat: 30
- Carbohydrates: 2
- Fiber: 8
- Protein: undefined
- Cholesterol: 18