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–+ servings
Baked Potato Salad

Loaded Baked Potato Salad That Will Wow Your Guests

This Loaded Baked Potato Salad is a creamy, savory twist on a classic favorite, perfect for any gathering and sure to impress your guests.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 large Russet Potatoes The star of this baked potato salad; their starchy texture creates a fluffy consistency.
  • 2 tablespoons Olive Oil Use for a rich coating before baking; can swap with any neutral oil if desired.
For the Dressing
  • 2 tablespoons Apple Cider Vinegar Adds a zesty kick that enhances the flavors; white vinegar works well as a substitute.
  • 1 cup Mayonnaise Offers creaminess to the dressing; consider Greek yogurt for a lighter alternative.
  • 1 cup Sour Cream Adds richness and tang; full-fat yogurt can replace it for a similar effect.
  • 1 teaspoon Kosher Salt Essential for elevating flavors; regular salt can be used, but texture may vary.
  • 1 teaspoon Black Pepper Freshly ground for the best seasoning results.
For the Mix-Ins
  • 6 slices Bacon Provides a delicious crunch; turkey bacon or a vegetarian choice can be used if preferred.
  • 4 stalks Green Onions Adds a fresh, oniony bite; chives are a lovely alternative if you’re out.
  • 1 cup Medium Cheddar Cheese Rich in flavor, it contributes to the creamy delight; feel free to experiment with other cheeses for variety.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Skillet
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your baking sheet.
  2. Wash the russet potatoes under cool water. Pierce holes in each potato, coat with olive oil, sprinkle with kosher salt, and place them on the baking sheet. Bake for 50-60 minutes until fork-tender.
  3. Let the potatoes cool for about 10 minutes, then peel and cut into 1-inch chunks.
  4. Toss the warm potato chunks with apple cider vinegar and let them sit for 10-15 minutes.
  5. Cook the bacon until crispy, then drain and crumble.
  6. In a bowl, mix mayonnaise, sour cream, kosher salt, and black pepper until creamy.
  7. Combine potato chunks, creamy dressing, crumbled bacon, green onions, and cheddar cheese in a large bowl and gently fold together.
  8. Transfer to a covered container and refrigerate for at least 3 hours before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 29gProtein: 8gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 25mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Customize by adding ingredients like diced bell peppers for extra flavor. This salad is best served cold, enhancing the creamy texture and making it a refreshing side.

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