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,
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Ingredients – Here’s What You’ll Need
Steps to Make Loaded Baked Potato Salad
- 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.
- 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.
- 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.
- 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.
- When you can easily handle the potatoes, slice them into large, bite-sized chunks. Then, place the chunks in a large 4-qt. bowl.
- While the potatoes are still warm, Immediately pour the apple cider vinegar over them.
- 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.
- To make the dressing, place sour cream and mayonnaise in a small bowl.
- Then add freshly ground black pepper, garlic powder, and any remaining Kosher salt.
- Use a small whisk to combine the sauce.
- Pour the sauce over the potatoes.
- Then, gently stir the sauce into the potatoes with a silicone spatula, making sure the potatoes are evenly coated.
- Add the cooked and crumbled bacon, extra sharp cheddar cheese, and chopped green onions to the bowl.
- Then, gently stir them into the potatoes so they are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least three hours, but preferably overnight.
- When you’re ready to serve the Loaded Baked Potato Salad, top with additional bacon, cheese, and green onions.
If you’re a fan of potato salad, you’ll love this Loaded Baked Potato Salad with its creamy baked potatoes, crispy bacon, and tangy cheese.
Frequently Asked Questions
One of the beauties of this recipe is that it can be made in advance. The flavors improve when the ingredients have an opportunity to blend.
Cheddar cheese is a traditional cheese in this recipe, but Monterey Jack and Colby cheese also work well.
Loaded Baked Potato Salad is a versatile side dish that goes well with ribs, chicken, burgers, or hot dogs. I like to serve it with fried chicken.
Other Great Salad Recipes
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Recipe
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Loaded Baked Potato Salad
Equipment
- Extra wide heavy-duty aluminum foil
- half-sheet pan
- 2 half sheet wire cooling racks
- 4-qt. mixing bowl
- cutting board
- large kitchen knife
- Silicone Spatula
Ingredients
- 3 lbs Russet Baking Potatoes
- 3 tbs Olive Oil
- 1 tsp Kosher Salt divided
- 3 tbs Apple Cider Vinegar
- 1 c Sour Cream
- ¾ c Mayonnaise
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Garlic Powder
- 1 lb Bacon cooked and crumbled; reserve ¼ c. for sprinkling on top
- 8 oz Extra Sharp Cheddar Cheese freshly shredded; reserve ¼ c. for sprinkling on top
- 6 Green Onions1 chopped; reserve 2 TBS.. for sprinkling on top
Instructions
- Preheat 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.
- 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.
- Sprinkle Kosher salt over the potatoes in pinches, flip the potatoes over and sprinkle salt on the other side.2 Then, rub the salt into the potatoes, making sure to cover the entire surface. Bake in a 400°F oven for 50 minutes.
- Remove the pan from the oven and place on a wire cooling rack. Allow the potatoes to cool for 10-15 minutes, or until you can handle them easily.
- When you can easily handle the potatoes, slice them into large bite sized chunks. Then, place the chunks into a large 4-qt. bowl. While they are still warm, immediately pour the apple cider vinegar over them. 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.
- Place sour cream, mayonnaise, freshly ground black pepper, garlic powder, and remaining Kosher salt in a small bowl. Use a small whisk to combine the sauce. Pour the sauce over the cooled potatoes. Then, gently stir the sauce into the potatoes with a silicone spatula, making sure they are evenly coated.
- Add the cooked and crumbled bacon, extra sharp cheddar cheese, and chopped green onions to the bowl. Then, gently stir them into the potatoes so they are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least three hours, but preferably overnight.
- Before serving, top with additional bacon, cheese, and green onions.
- Yield 12 servings
Tips/Notes
- I used an entire bunch of green onions. The easiest way to “chop” them is to use a pair of kitchen scissors to cut the entire bunch as one time.
- You should use about ½ tsp. for this.
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