Loaded Baked Potato Salad

Loaded Baked Potato Salad is a delicious side dish that combines traditional potato salad's flavors with a baked potato's goodness. This awesome side dish is packed with flavor and is perfect to serve at barbecues, potlucks, or laid-back weeknight dinners,

Why You'll Want to Make Loaded Baked Potato Salad

• Combines Two Favorites: It uniquely blends the beloved flavors of traditional potato salad with the savory goodness of a baked potato, offering the best of both worlds.

• Perfect for Various Occasions: It's an "awesome side dish" that is ideal for serving at barbecues, potlucks, or even laid-back weeknight dinners.

• Can Be Made in Advance: You can prepare it a day in advance, making it convenient for entertaining or meal prep, as the flavors develop even further when chilled.

• Versatile Serving Options: It pairs well with a variety of main dishes, such as grilled chicken, ribs, or hamburgers, making it a flexible side for many meals.

Ingredients - Here's What You'll Need to Make Loaded Baked Potato Salad

1. Preheat the oven to 400°F. Wash and scrub the potatoes really well, as the skins stay on for this recipe. Dry the potatoes and place them in a large bowl. Then, pour the olive oil over them.

2. Line a half-sheet pan with extra-wide heavy-duty aluminum foil and place an oven-proof half-sheet rack inside. Rub the oil all over the potatoes and place them on the rack. Then, prick the potatoes all over with a fork.

3. Sprinkle Kosher salt over the potatoes in pinches. Flip the potatoes over and sprinkle salt on the other side. Then, rub the salt into the potatoes, making sure to cover the entire surface. Bake in a 400°F oven for 50 minutes.

4. Remove the pan from the oven and place it on a wire cooling rack. Allow the potatoes to cool for 10-15 minutes, or until you can handle them easily.

5. When you can easily handle the potatoes, slice them into large, bite-sized chunks. Then, place the chunks in a large 4-qt. bowl.

6. While the potatoes are still warm, Immediately pour the apple cider vinegar over them.

7. Then, using your hands, gently toss the potatoes to make sure they are all coated in the vinegar. Allow the potatoes to sit for 30 minutes.

8. To make the dressing, place sour cream and mayonnaise in a small bowl.

9. Add freshly ground black pepper, garlic powder, and any remaining Kosher salt. Then, use a small whisk to combine the dressing.

10. Pour the dressing over the potatoes.Then, gently stir the potatoes with a silicone spatula, making sure they are evenly coated with the dressing.

11. Add the cooked and crumbled bacon, extra sharp cheddar cheese, and chopped green onions to the bowl.

12. Then, gently stir the potatoes so everything is evenly distributed.

15. Cover the bowl with plastic wrap and refrigerate for at least three hours, but preferably overnight.

16. When you're ready to serve the Loaded Baked Potato Salad, top with additional bacon, cheese, and green onions.

Frequently Asked Questions

Recipe Tips and Tricks

• Make it in Advance: For the best flavor, make the potato salad a day in advance. The flavors will have time to meld and develop.

• Storage: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 to 4 days.