Loaded Baked Potato Salad (Print-Friendly Version)
Chunks of baked potatoes folded with bacon, cheese, scallions, and creamy dressing make a satisfying side.
# What You’ll Need to Make This:
→ Potatoes
01 -
1.8 kg russet potatoes, cleaned
02 -
1–2 tablespoons (15–30 ml) olive oil
03 -
1 teaspoon (5 g) kosher salt, plus more to taste
→ Dressing
04 -
240 g mayonnaise
05 -
180 g sour cream or Greek yogurt
06 -
1 teaspoon (2 g) freshly ground black pepper, plus more to taste
07 -
3 tablespoons (45 ml) apple cider vinegar
→ Extras
08 -
340 g bacon, cooked, cooled, and chopped
09 -
6 green onions, chopped
10 -
170 g medium cheddar cheese, shredded
# How to Prepare:
01 -
Preheat oven to 200°C. Arrange cleaned potatoes on a baking tray. Pierce each several times with a fork. Lightly coat with olive oil and sprinkle with kosher salt. Bake for 50–60 minutes until a skewer easily pierces through.
02 -
Remove potatoes from oven and let rest for 5 minutes. Once cool enough, peel and cut into 2.5 cm chunks, discarding skins. Transfer potato pieces, even if crumbly, to a large mixing bowl.
03 -
While still warm, drizzle potatoes with apple cider vinegar. Allow to rest 15–30 minutes, until potatoes have cooled.
04 -
In a skillet or oven, cook bacon until crisp. Drain on paper towel, cool, and crumble into bite-sized pieces.
05 -
In a small bowl, blend mayonnaise and sour cream. Season with kosher salt and black pepper.
06 -
Pour dressing over cooled potatoes. Add crumbled bacon, chopped green onions, and shredded cheddar cheese. Fold gently until just combined. Adjust seasoning with additional salt and pepper if desired.
07 -
Refrigerate the salad for at least 3 hours or overnight. Serve cold. Keep refrigerated for up to 4 days.
# Extra Tips:
01 -
Baking the bacon in the oven alongside the potatoes reduces clean-up and prevents kitchen odors.