Loaded Baked Potato Salad Recipe
This delicious Loaded Baked Potato Salad has all the flavors of a cheesy baked potato topped with bacon bits and fresh green onions! It's perfect for your next BBQ or potluck, and it's incredibly easy to make and serve!
Servings: 8 servings
Calories: 571kcal
Ingredients
- 3-4 pounds russet potatoes (about 7 medium potatoes)
- 6 green onions, thinly sliced
- 12 ounces bacon, cooked and crumbled
- 1 ½ cups shredded cheddar cheese
- ½ cup mayonnaise
- ¾ cup sour cream
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Prick the potatoes with a fork and bake them on a baking tray or in a baking dish at 350ºF for 50-60 minutes, until fork tender. Remove from oven and let cool completely.
- Combine mayonnaise, sour cream, olive oil, apple cider vinegar, salt, and pepper, and whisk until smooth.
- When potatoes are cooled, remove the skin—it should pull away easily, or you can peel them with a knife—and dice into ½-¾ inch chunks.
- Put the potatoes in a large bowl.
- Toss the potatoes with the green onions, bacon, and cheese.
- Pour the dressing over the top, and toss to combine.
- Garnish with additional cheese, green onions, and/or bacon if desired, and serve.
Notes
- Storage: Store your potato salad in an airtight container or in Ziploc bags in the refrigerator for up to 4 days.
- Freeze: As this recipe uses mayonnaise, I wouldn't recommend freezing it. When potatoes are frozen and defrosted, they often have a different texture, which isn't always desirable. I'd recommend making this dish fresh. You can prep it ahead of time to save time when you're wanting to serve it!
Nutrition
Calories: 571kcal | Carbohydrates: 34g | Protein: 15g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 817mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 12mg | Calcium: 205mg | Iron: 2mg