Indulge in the creamy, savory goodness of our Ultimate Loaded Baked Potato Salad! This recipe transforms traditional baked potatoes into a mouthwatering salad with crispy bacon, tangy apple cider vinegar, and creamy dressing. It’s perfect for barbecues, potlucks, or as a side to any family meal. Each bite is a delightful blend of flavors and textures, making it a go-to comfort food option that’s both easy to prepare and utterly satisfying. Let’s dive into this unique take on a loaded baked potato in salad form!
Ingredients
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ 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
- 1½ cups medium cheddar cheese, shredded
Instructions
- Prepare the Potatoes : Preheat your oven to 400°F (200°C). Scrub the potatoes, pat them dry, and cut into bite-sized pieces. Toss the potatoes with olive oil, spreading them in an even layer on a baking sheet. Place in the oven and bake for 20-25 minutes, or until they are golden brown and crispy to the touch. Allow them to cool slightly.
- Add Flavor with Vinegar : Once cooled, place the baked potatoes in a large bowl. Drizzle them with apple cider vinegar, tossing gently to coat evenly.
- Make the Dressing : In a separate bowl, mix the mayonnaise, sour cream (or Greek yogurt), kosher salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
- Combine Ingredients : Pour the dressing over the potatoes, tossing gently to coat. Add the chopped bacon, green onions, and shredded cheddar cheese, folding them in until everything is evenly distributed.
- Chill and Serve : Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled, garnished with extra green onions or cheese if desired.
Conclusion
This Ultimate Loaded Baked Potato Salad brings a rich, creamy texture with crispy bits of bacon and the perfect balance of tang and saltiness. Ideal as a side dish or a standout addition to any gathering, it’s a crowd-pleaser that leaves everyone reaching for seconds.
Ultimate Loaded Baked Potato Salad Recipe – A Creamy & Savory Delight
Ingredients
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ 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
- 1½ cups medium cheddar cheese shredded
Instructions
- Prepare the Potatoes : Preheat your oven to 400°F (200°C). Scrub the potatoes, pat them dry, and cut into bite-sized pieces. Toss the potatoes with olive oil, spreading them in an even layer on a baking sheet. Place in the oven and bake for 20-25 minutes, or until they are golden brown and crispy to the touch. Allow them to cool slightly.
- Add Flavor with Vinegar : Once cooled, place the baked potatoes in a large bowl. Drizzle them with apple cider vinegar, tossing gently to coat evenly.
- Make the Dressing : In a separate bowl, mix the mayonnaise, sour cream (or Greek yogurt), kosher salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
- Combine Ingredients : Pour the dressing over the potatoes, tossing gently to coat. Add the chopped bacon, green onions, and shredded cheddar cheese, folding them in until everything is evenly distributed.
- Chill and Serve : Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled, garnished with extra green onions or cheese if desired.