Irresistibly Creamy Loaded Baked Potato Salad You’ll Love
This Loaded Baked Potato Salad transforms a classic side into a creamy, satisfying dish that's perfect for any gathering!
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 6 slices bacon
- 4 green onions
- 1 cup medium cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Clean the potatoes under running water, poke holes in them, and coat with olive oil and kosher salt.
- Bake the potatoes for 50-60 minutes until fork-tender, then let them cool for 10-15 minutes.
- Peel the skins and chop the potatoes into 1-inch chunks.
- While warm, sprinkle with apple cider vinegar and let rest for 15-30 minutes to absorb flavors.
- Cook bacon in a skillet until crispy, then crumble into small pieces.
- Combine mayonnaise, sour cream, kosher salt, and pepper in a bowl until creamy.
- In a large mixing bowl, combine potatoes, bacon, green onions, and cheddar cheese. Pour the dressing over and mix well.
- Cover and refrigerate for at least 3 hours or overnight before serving.
Notes
- Vinegar Boost: Sprinkle vinegar on warm potatoes to enhance flavor absorption.
- Bacon Perfection: Bake bacon on a lined tray for less mess.
- Optimal Potato Choice: Use starchy russet potatoes for a creamy texture.
- Dress It Right: Ensure your dressing is well-mixed.
- Chill Time Matters: Refrigerate for at least 3 hours for best flavor.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 20mgSodium: 600mgFiber: 4gSugar: 2g
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