Recipes|Featured Main
Loaded Baked Potato Salad
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:6-8 Servings
Ingredients
- 2 pounds potatoes (russets or yukon gold), cleaned
- Olive oil
- Salt
- 2 tablespoons apple cider or red wine vinegar
- ½ cup sour cream (or plain Greek yogurt)
- ½ cup mayonnaise
- Salt and pepper
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- ½ cup sliced green onions
- 907.18g potatoes (russets or yukon gold), cleaned
- Olive oil
- Salt
- 25.56g apple cider or red wine vinegar
- 118.29ml sour cream (or plain Greek yogurt)
- 118.29ml mayonnaise
- Salt and pepper
- 236.59ml shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 118.29ml sliced green onions
Surprise your guests with their favorite baked potato flavors, but in the form of a salad! Perfect for summer eating and a not your everyday potluck dish!
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Pierce each potato a few times with a fork. Place on a baking sheet a coat lightly with oil and a sprinkle of salt. Bake potatoes for 40-60 minutes or until fork tender.
STEP 3
Once potatoes are cool enough to handle, peel off their skin with your hands. It should remove easily. Do not worry if some is left on.
STEP 4
Roughly chop potatoes and add to a large bowl. Sprinkle and coat with vinegar. Let potatoes sit until fully cooled, about 20 minutes.
STEP 5
Mix mayonnaise with sour cream. Season with salt and pepper. Toss potatoes with dressing. Add cheese, bacon, and green onions and toss again until potatoes are nicely coated, and toppings are dispersed. Taste and add more salt and pepper if needed. Chill in the refrigerator until ready to serve. Garnish with more green onions and cheese if desired.
Options
Enjoy the flavor of ranch? Mix some powdered ranch mix (1-2 tablespoons) into your dressing.
To truly make this a “baked” potato salad we bake our potatoes first, but it would also be delicious if you choose to boil your bite sized potatoes in salted water.
If you love spice try adding sliced jalapeno.