Description
This Loaded Baked Potato Salad is a delicious twist on a classic side dish. Creamy, tangy, and loaded with bacon, cheese, and green onions, it’s perfect for picnics, barbecues, or any gathering.
Ingredients
Units
Scale
- 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
Potato Salad:
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Bake the potatoes: Place cleaned potatoes on a baking sheet, pierce with a fork, coat with olive oil, sprinkle with salt, and bake for 50-60 minutes until tender. Let cool, peel, and cut into chunks.
- Prepare the salad: Sprinkle warm potatoes with apple cider vinegar. Mix mayonnaise, sour cream, salt, and pepper. Combine potatoes with bacon, green onions, and cheddar cheese. Chill for 3 hours to overnight.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
