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Loaded Baked Potato Salad

A close-up of loaded baked potato salad topped with cheddar cheese, bacon bits, and chives.
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A creamy, hearty cold salad featuring flavors of a loaded baked potato, perfect for gatherings.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork.
  2. Rub the potatoes with olive oil, salt, and pepper. Place them directly on the oven rack.
  3. Bake for 50 to 60 minutes, or until easily pierced with a fork. Let the potatoes cool slightly.
  4. While potatoes bake, cook the bacon until crisp. Drain and crumble. Set aside.
  5. Once cool enough to handle, peel the potatoes and cut them into 1-inch chunks. Place the chunks in a large bowl.
  6. In a separate medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and onion powder to make the dressing.
  7. Pour the dressing over the potatoes. Gently fold to coat all pieces.
  8. Add half of the crumbled bacon, half of the shredded cheddar cheese, and half of the green onions. Fold gently until just combined.
  9. Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
  10. Before serving, top the salad with the remaining bacon, cheddar cheese, and green onions.

Notes

  • You can prepare the dressing and cook the bacon one day ahead. Store separately.
  • For a tangier flavor, increase the apple cider vinegar by one teaspoon.
  • If you prefer a warmer salad, you can serve this immediately after mixing, but chilling improves the texture.

Nutrition

Find it online: https://tastytipster.com/baked-potato-salad-recipe/