Loaded Baked Potato Salad (Printable Version)
# What You’ll Need:
→ Potatoes and seasoning
01 -
4 pounds russet potatoes
02 -
1-2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
1 teaspoon freshly ground black pepper
05 -
3 tablespoons apple cider vinegar
→ Dairy and 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. 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 cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. Transfer the potato flesh to a large mixing bowl, even if it crumbles. While still warm, sprinkle the potatoes with apple cider vinegar and rest for 15-30 minutes or until cooled.
02 -
Cook the bacon in a large skillet or in the oven. Drain and let cool, then crumble into bite-size pieces.
03 -
In a small bowl, mix mayonnaise and sour cream. Season with kosher salt and freshly ground black pepper.
04 -
When the potatoes are cool, pour the dressing over the potatoes. Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold the ingredients together. Taste and adjust seasoning with more salt and pepper, if needed.
05 -
Refrigerate the potato salad for 3 hours or up to overnight before serving. Store in the refrigerator for up to 4 days.
# Additional Notes:
01 -
For easier cleanup and a less pungent aroma, cook bacon in the oven instead of on the stovetop. Bake at 400° F for approximately 15 minutes or until your desired crispness is reached.