Loaded Baked Potato Salad (Print Version)
# Ingredients:
→ Base 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
→ Add-ins
08 -
12 ounces bacon, cooked, cooled, and chopped
09 -
6 green onions, chopped
10 -
1 ½ cups medium cheddar cheese, shredded
# Instructions:
01 -
Preheat the oven to 400°F. Arrange cleaned potatoes on a baking sheet, pierce them 4-5 times with a fork, then coat lightly with olive oil and sprinkle with kosher salt. Bake for 50-60 minutes or until they can be easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. Once cool enough to handle, peel the potatoes, cut into 1-inch chunks, and transfer to a large mixing bowl. Sprinkle with apple cider vinegar while warm, and let rest for 15-30 minutes until cooled.
02 -
In a large skillet or oven, cook the bacon until crisp. Remove, drain excess fat, and let cool. Crumble the bacon into bite-sized pieces.
03 -
In a small bowl, combine mayonnaise and sour cream. Add kosher salt and freshly ground black pepper to taste. Mix until smooth.
04 -
Once the potatoes are cool, pour the dressing over them. Add crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold the mixture until combined. Adjust seasoning with additional salt and pepper, if needed.
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.
# Notes:
01 -
For less mess and odor, cook bacon in the oven after roasting the potatoes. Bake at 400°F for about 15 minutes until crisp.