Loaded Baked Potato Salad
This Loaded Baked Potato Salad is the ultimate twist on the classic steakhouse side! Packed with crispy bacon, shredded cheddar cheese, and fresh scallions, this creamy baked potato salad recipe is tossed in a tangy sour cream and mayo dressing that brings all the comfort of a loaded baked potato—no oven needed at serving time. Perfect for BBQs, potlucks, and easy summer meals, this loaded potato salad is fluffy, flavorful, and always a crowd favorite. If you're craving a new take on the traditional potato salad, this baked potato salad is guaranteed to be your go-to recipe all season long.
Ingredients
- 3 lbs russet potatoes
- Olive oil for baking
- 2 tbsp apple cider vinegar
- 3/4 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt, if preferred
- 12 oz bacon cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sliced green onions greens and whites
- Salt and freshly ground black pepper to taste
Instructions
- 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. The potato flesh may crumble and get shaggy, and that's okay—transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
Notes
- Let the vinegar soak in. Adding it while the potatoes are warm enhances flavor and balances the richness.
- Prefer baking bacon? Lay it on a foil-lined sheet and cook in the oven at 400°F for 15–18 minutes.
- Add fresh chives for that true steakhouse flair.
- Cut the calories. Sub non-fat Greek yogurt for sour cream without sacrificing tang.