Description
A hearty and flavorful loaded baked potato salad combining tender baked russet potatoes with crispy bacon, sharp cheddar cheese, fresh green onions, and a creamy mayo and sour cream dressing. Perfectly seasoned and chilled to meld the flavors, this dish is a crowd-pleaser ideal for potlucks, picnics, or family gatherings.
Ingredients
Scale
Potatoes
- 4 pounds russet potatoes
Bacon
- 12 ounces cooked bacon, chopped
Cheese and Vegetables
- 1 ½ cups shredded medium cheddar cheese
- 6 green onions, chopped
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- 1-2 teaspoons olive oil (for coating potatoes)
- 1 tablespoon apple cider vinegar (optional for dressing tanginess)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare the potatoes for baking.
- Bake Potatoes: Pierce each russet potato several times with a fork to allow steam to escape. Rub them with olive oil for crispiness and place on a baking sheet. Bake for 50 to 60 minutes until potatoes are tender when pierced with a fork. Remove from oven and let them cool slightly before handling.
- Cook Bacon: While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain excess fat and crumble the cooked bacon into bite-sized pieces.
- Prepare Dressing: In a small bowl, combine mayonnaise and sour cream. Season with kosher salt and black pepper to taste. Optionally, stir in a tablespoon of apple cider vinegar to add a subtle tang to the dressing.
- Assemble Salad: Peel the slightly cooled baked potatoes and chop them into chunks. In a large bowl, gently combine the chopped potatoes, crumbled bacon, shredded cheddar cheese, and chopped green onions. Pour the dressing over the mixture and fold gently to coat without breaking up the potatoes too much.
- Chill: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 3 hours. This allows the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For best results, use russet potatoes as they bake fluffy and hold their shape well in the salad.
- Make sure potatoes are not too hot when mixing to prevent the dressing from melting the cheese completely.
- Adjust seasoning and vinegar in the dressing based on taste preference.
- This salad can be made a day ahead to enhance flavors further.
- Store leftovers covered in the refrigerator for up to 3 days.
