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The Ultimate Loaded Baked Potato Salad: Your New Favorite Side Dish

A serving of Loaded Baked Potato Salad on a plate at a 4th of July cookout.

A creamy and savory potato salad inspired by the flavors of a loaded baked potato. This recipe begins by baking whole russet potatoes until tender. The flesh is then peeled, chunked, and tossed with apple cider vinegar while still warm. Once cooled, the potatoes are combined with a dressing of mayonnaise and sour cream, and mixed with classic ‘loaded’ toppings: crispy chopped bacon, fresh green onions, and shredded cheddar cheese. The salad is chilled before serving to allow the flavors to meld.

Ingredients

Scale
  • 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, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 12 ounces bacon
  • 6 green onions, chopped
  • 1 ½ cups medium cheddar cheese, shredded

Instructions

  1. Preheat the oven to 400°F.
  2. Clean the potatoes, place them on a baking sheet, and pierce each one 4-5 times with a fork. Lightly coat them with olive oil and sprinkle with kosher salt.
  3. Bake for 50-60 minutes, or until they are tender and easily pierced with a skewer.
  4. Remove the potatoes from the oven and let them cool for about 5 minutes, or until cool enough to handle.
  5. Peel the potatoes, discarding the skins, and cut the flesh into 1-inch chunks. Place the potato chunks in a large mixing bowl.
  6. While the potatoes are still warm, sprinkle them with the apple cider vinegar and let them rest for 15-30 minutes to cool down.
  7. Meanwhile, cook the bacon in a large skillet or in the oven until crisp. Drain the fat, let the bacon cool, and then chop or crumble it into bite-size pieces.
  8. In a small bowl, mix together the mayonnaise and sour cream. Season with 1 teaspoon of kosher salt and 1 teaspoon of pepper.
  9. Once the potatoes are cool, add the mayonnaise mixture, crumbled bacon, chopped green onions, and shredded cheddar cheese to the bowl.
  10. Gently fold all the ingredients together until combined. Season with more salt and pepper to taste if needed.
  11. Refrigerate the potato salad for at least 3 hours, or up to overnight, before serving.

Notes

  • Tossing the warm, freshly baked potatoes with apple cider vinegar allows them to absorb the tangy flavor more effectively.
  • The texture of the potatoes may be somewhat crumbly or ‘shaggy’ after peeling and chopping, which is normal for this recipe.
  • For the best flavor, the salad should be chilled for at least 3 hours before serving to allow the flavors to meld together.
  • The finished potato salad can be stored in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookupjoy.com/potato-salad/