Loaded Baked Potato Salad (Print-Friendly Version)
Russet potatoes, bacon, cheese, and scallions come together in a creamy dressing for this classic steakhouse-inspired side dish.
# Ingredients:
01 -
4 pounds russet potatoes
02 -
1-2 tablespoons olive oil
03 -
3 tablespoons apple cider vinegar
04 -
1 cup mayonnaise
05 -
¾ cup sour cream or Greek yogurt
06 -
1 teaspoon kosher salt
07 -
1 teaspoon freshly ground black pepper
08 -
12 ounces bacon, cooked, cooled, and chopped
09 -
6 green onions, chopped
10 -
1 ½ cups medium cheddar cheese, shredded
# Steps:
01 -
Preheat the oven to 400° F. Place cleaned potatoes on a baking sheet, 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, let cool for 5 minutes, peel, and cut into 1-inch chunks. Sprinkle the potato chunks with apple cider vinegar while still warm, allowing them to rest for 15-30 minutes until cooled.
02 -
Cook bacon either in a skillet or in the oven. Once cooked and cooled, crumble into bite-size pieces.
03 -
In a small bowl, mix the mayonnaise and sour cream. Add kosher salt and freshly ground black pepper to season.
04 -
In a large mixing bowl with the cooled potatoes, add the mayonnaise mixture, crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold together to combine evenly. Season with additional salt and pepper if needed.
05 -
Transfer to a serving bowl and refrigerate for at least 3 hours or up to overnight.
# Notes & Tips:
01 -
To reduce bacon odor in the kitchen, bake the bacon in the oven at 400° F for 15 minutes until crispy.