Loaded Baked Potato Salad (Print Version)
Creamy russet potatoes with bacon, cheddar cheese, and green onions tossed in a tangy sour cream and mayo dressing.
# Ingredients:
01 -
4 pounds russet potatoes
02 -
1-2 tablespoons olive oil
03 -
3 tablespoons apple cider vinegar
04 -
1 cup mayonnaise
05 -
¾ cup sour cream or Greek yogurt
06 -
1 teaspoon kosher salt
07 -
1 teaspoon freshly ground black pepper
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. Clean the potatoes, pierce them 4-5 times with a fork, and place on a baking sheet. Lightly coat with olive oil and sprinkle with kosher salt. Cook for 50-60 minutes, or until easily pierced with a skewer. Remove from the oven and cool for 5 minutes. Peel the potatoes, discard the skins, and cut into 1-inch chunks. Transfer to a large mixing bowl. Sprinkle with apple cider vinegar and let rest for 15-30 minutes or until cooled.
02 -
Cook bacon in a large skillet or oven until crisp. Drain the fat, let the bacon cool, then crumble into bite-sized 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 mayonnaise mixture over them. Add crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold the ingredients together. Adjust seasoning with additional salt and pepper to taste.
05 -
Refrigerate the salad for at least 3 hours or up to overnight before serving. Store leftovers in the refrigerator for up to 4 days.
# Additional Notes:
01 -
Cooking bacon in the oven prevents your house from smelling like bacon. Place bacon on a lined baking tray and cook at 400°F for 15 minutes or until crispy.