Description
Who doesn’t love a warm, cozy baked potato piled high with crispy bacon, gooey cheese, and creamy goodness? But what if you could take all those yummy flavors and turn them into a cool, creamy salad that’s perfect for sharing? That’s what this Loaded Baked Potato Salad is all about! It’s like your favorite comfort food got a fun makeover for picnics, barbecues, or family dinners. Curious about how easy it is to make a dish that’ll have everyone asking for more? Let’s jump in and make this super tasty salad together
Ingredients
Here’s what you need to make this delicious Loaded Baked Potato Salad. Each ingredient is important for creating that perfect mix of creamy, crunchy, and savory.
- Russet Potatoes (4 pounds): These starchy potatoes make a fluffy, hearty base that holds up well when baked and cubed.
- Olive Oil (1–2 tablespoons): Helps the potatoes get slightly crispy in the oven and adds a touch of richness.
- Apple Cider Vinegar (3 tablespoons): Gives a tangy zing that balances the creamy dressing and keeps the salad light.
- Mayonnaise (1 cup): Creates a rich, creamy dressing that ties everything together.
- Sour Cream or Greek Yogurt (¾ cup): Adds a tangy, creamy texture. Greek yogurt is a healthier choice with the same smoothness.
- Kosher Salt (1 teaspoon): Brings out all the flavors.
- Freshly Ground Black Pepper (1 teaspoon): Adds a little spice and depth.
- Bacon (12 ounces): Brings smoky, crispy goodness. Freshly cooked bacon is best, but pre-cooked works too.
- Green Onions (6, chopped): Adds a fresh, mild onion taste and a pop of color.
- Medium Cheddar Cheese (1½ cups, shredded): Gives that melty, sharp flavor we all love in a loaded baked potato.
Substitutions and Variations
- Potatoes: Try Yukon Gold for a creamier texture or red potatoes for a firmer bite.
- Greek Yogurt: Use all Greek yogurt instead of sour cream for a lighter, protein-packed option.
- Mayonnaise: Swap for vegan mayo or half mayo, half plain yogurt for a healthier twist.
- Bacon: Use turkey bacon or plant-based bacon for a lighter or vegetarian version (see variations below).
- Cheese: Swap cheddar for Monterey Jack, Colby, or a Mexican blend for a new flavor.
- Vinegar: White wine vinegar or lemon juice can replace apple cider vinegar if needed.
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash 4 pounds of russet potatoes and pat them dry. Poke each potato 4–5 times with a fork to let steam out.
- Rub the potatoes with 1–2 tablespoons of olive oil and sprinkle with a pinch of kosher salt.
- Place them on a baking sheet and bake for 50–60 minutes, or until a skewer or cake tester goes through easily.
- Let the potatoes cool for 5 minutes. Peel off the skins (they should slip off easily) and cut the potatoes into 1-inch chunks. Put them in a large mixing bowl. It’s okay if they crumble a bit—that adds to the texture!
Tip: Baking the potatoes instead of boiling gives them a fluffier texture and better flavor. Use a kitchen towel to hold hot potatoes while peeling.
Step 2: Add the Vinegar
- While the potatoes are still warm, sprinkle 3 tablespoons of apple cider vinegar over them.
- Gently toss to coat and let them sit for 15–30 minutes to cool completely. The vinegar adds a tangy kick that makes the salad taste amazing.
Tip: Don’t skip the vinegar—it cuts through the richness and makes every bite pop!
Step 3: Cook the Bacon
- While the potatoes cool, cook 12 ounces of bacon until crispy. You can:
- Fry it in a skillet over medium heat for 8–10 minutes, flipping as needed.
- Bake it on a parchment-lined baking sheet at 400°F for 15–20 minutes.
- Drain the bacon on paper towels, let it cool, and crumble into small pieces.
Tip: Cook a little extra bacon—you might sneak a few pieces while cooking!
Step 4: Make the Dressing
- In a small bowl, mix 1 cup mayonnaise, ¾ cup sour cream (or Greek yogurt), 1 teaspoon kosher salt, and 1 teaspoon black pepper.
- Stir until smooth. Taste and add more salt or pepper if you like.
Tip: Want a little extra zing? Add a pinch of garlic powder or a splash of hot sauce to the dressing.
Step 5: Mix It All Together
- When the potatoes are cool, add the crumbled bacon, 6 chopped green onions, and 1½ cups shredded cheddar cheese to the bowl.
- Pour the mayonnaise mixture over everything.
- Gently fold it all together with a spatula until everything is coated. Be gentle so the potatoes keep some chunks for texture.
- Taste and add more salt or pepper if needed.
Tip: Fold carefully to avoid turning the potatoes into mash. You want some chunks for that classic potato salad feel.
Step 6: Chill
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours (or overnight) to let the flavors mix together.
- Stir gently before serving to make it creamy again.