Loaded Baked Potato Salad (Printable Version)
# What You’ll Need:
→ Potatoes
01 -
4 pounds russet potatoes
02 -
1-2 tablespoons olive oil
→ Seasoning
03 -
3 tablespoons apple cider vinegar
04 -
1 teaspoon kosher salt
05 -
1 teaspoon freshly ground black pepper
→ Dressing
06 -
1 cup mayonnaise
07 -
¾ cup sour cream or Greek yogurt
→ Toppings
08 -
12 ounces bacon, cooked, cooled, and chopped
09 -
6 green onions, chopped
10 -
1 ½ cups medium cheddar cheese, shredded
# Steps to Follow:
01 -
Preheat the oven to 400° F.
02 -
Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and bake for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes.
03 -
When the potatoes are cool enough to handle, peel them and cut into 1-inch chunks, discarding the skins. Transfer the potato flesh, even if it crumbles, to a large mixing bowl. Sprinkle with apple cider vinegar while still warm and let rest for 15-30 minutes to cool.
04 -
Cook the bacon in a skillet or in the oven. Once cooked, drain, let cool, and crumble into bite-size pieces.
05 -
In a small bowl, mix the mayonnaise and sour cream. Season with kosher salt and pepper.
06 -
When the potatoes are cool, pour the dressing over them. Add the crumbled bacon, chopped green onion, and shredded cheddar cheese. Gently fold the ingredients together. Adjust seasoning with salt and pepper as needed.
07 -
Refrigerate the salad for 3 hours or overnight before serving. Store leftovers in the refrigerator for up to 4 days.
# Additional Notes:
01 -
For an odor-free kitchen, bake the bacon alongside the potatoes at 400° F for about 15 minutes.