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Loaded Baked Potato Salad

Loaded Baked Potato Salad: Creamy Comfort for Your Gatherings

This Loaded Baked Potato Salad offers a delightful twist on classic flavors, making it a must-try for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 3 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Baked for fluffy texture.
  • 2 tablespoons Olive Oil Can be omitted if desired.
  • 2 tablespoons Apple Cider Vinegar White vinegar can be used for a milder taste.
For the Creamy Base
  • 1 cup Mayonnaise Substitute with vegan mayo for a plant-based version.
  • 1/2 cup Sour Cream Greek yogurt provides a lighter alternative.
For Flavoring
  • 1 teaspoon Kosher Salt Adjust based on personal taste preference.
  • 1/2 teaspoon Freshly Ground Black Pepper Use to taste.
For the Toppings
  • 6 slices Bacon Can be replaced with turkey bacon or omitted.
  • 4 stalks Green Onions Substitute chives for a similar taste.
  • 1 cup Medium Cheddar Cheese Use dairy-free cheese for a vegan alternative.

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Baking sheet
  • Aluminum foil

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (204°C).
  2. Clean the russet potatoes thoroughly under running water, pierce them with a fork, coat with olive oil, and sprinkle with kosher salt.
  3. Bake the potatoes for 50-60 minutes until tender.
  4. Allow the baked potatoes to cool for about 5 minutes, then chop into 1-inch chunks.
  5. While warm, sprinkle apple cider vinegar over the potatoes and let sit for 15-30 minutes.
  6. Cook bacon until crispy, about 8-10 minutes. Crumble into pieces.
  7. In a bowl, mix mayonnaise and sour cream, seasoning with kosher salt and black pepper.
  8. Combine the mayo mixture with the cooled potatoes, crumbled bacon, sliced green onions, and shredded cheddar cheese.
  9. Chill the loaded baked potato salad for at least 3 hours or overnight before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

For best results, make the salad a day in advance to enhance flavors. Serve chilled for optimal taste.

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