Loaded Baked Potato Salad

This Loaded Baked Potato Salad is a delicious twist on the classic steakhouse favorite. Featuring crispy bacon, creamy cheese, green onions, and a rich sour cream and mayo dressing, this easy recipe is perfect for potlucks, barbecues, or a comforting side dish. With its hearty combination of flavors, it brings together all the goodness of a baked potato in salad form.

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Why This Loaded Baked Potato Salad is Irresistible

If you love baked potatoes loaded with cheese, bacon, and sour cream, then this potato salad is going to be your new favorite dish! The warm, tender chunks of potato mixed with the creamy dressing create a rich, comforting base. The crispy bacon adds the perfect crunch, while the cheddar cheese and green onions provide the ideal finishing touches. It’s everything you love about a baked potato, but in a salad form, making it perfect for sharing.

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Loaded Baked Potato Salad Recipe

Ingredients:

• For the Salad:
  • 4 pounds russet potatoes
  • 1-2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 12 ounces bacon, cooked, cooled, and chopped
  • 6 green onions, chopped
  • 1 ½ cups medium cheddar cheese, shredded
• For the Dressing:
  • 1 cup mayonnaise
  • ¾ cup sour cream (or Greek yogurt)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

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Step-by-Step Guide to Making Loaded Baked Potato Salad

1. Prepare the Potatoes:
   Preheat the oven to 400°F (200°C).
   Place the cleaned russet potatoes on a baking sheet, and pierce them 4-5 times with a fork. Lightly coat the potatoes with olive oil and sprinkle with kosher salt.
   Bake for 50-60 minutes, or until the potatoes are easily pierced with a cake tester or skewer. Remove from the oven and let them cool for 5 minutes.
   Once the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the potato jackets.
   The potato flesh may crumble and get a little shaggy, which is fine. Transfer the chunks into a large mixing bowl.
2. Add Apple Cider Vinegar:
   While the potatoes are still warm, sprinkle them with apple cider vinegar. Let the potatoes sit for 15-30 minutes to cool down and absorb the flavors of the vinegar.
3. Cook the Bacon:
   While the potatoes are cooling, cook the bacon. You can either cook it in a large skillet or bake it in the oven.
   • Skillet method: Fry the bacon until crispy, drain, and let it cool before crumbling it into bite-sized pieces.
   • Oven method: Line a baking tray with parchment paper, place the bacon on it, and bake at 400°F (200°C) for about 15 minutes or until crispy.
     Once cooked and cooled, crumble the bacon into small pieces.
4. Prepare the Dressing:
   In a small bowl, mix together the mayonnaise, sour cream, kosher salt, and black pepper. Stir until smooth and well combined.
5. Combine the Salad:
   Once the potatoes have cooled, pour the creamy dressing over them.
   Add the crumbled bacon, chopped green onions, and shredded cheddar cheese. Gently fold everything together, being careful not to mash the potatoes too much.
6. Taste and Adjust:
   Season the salad with more salt and pepper, if needed.
   Taste and adjust the seasoning to your liking.
7. Chill the Salad:
   Transfer the salad to a serving dish and refrigerate for at least 3 hours before serving, allowing the flavors to meld. You can also refrigerate it overnight for the best results.
8. Serve:
   Once chilled, garnish with additional green onions or freshly chopped parsley if desired. Serve chilled as a side dish or enjoy it on its own!

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Key Ingredients for Perfect Loaded Baked Potato Salad

• Russet Potatoes: The fluffy texture of russet potatoes is perfect for this salad. They absorb the dressing well and maintain their shape, giving the salad the perfect texture.
• Crispy Bacon: Bacon adds the perfect crunch and savory flavor that pairs wonderfully with the creamy potatoes and dressing.
• Cheddar Cheese: Shredded medium cheddar cheese gives a rich, melty flavor that enhances the dish. You can also use sharp cheddar for a more intense flavor.
• Sour Cream or Greek Yogurt: Both sour cream and Greek yogurt create a creamy, tangy base for the dressing. If you want a lighter version, use Greek yogurt for extra protein.
• Apple Cider Vinegar: This ingredient adds a subtle tang and balances the richness of the creamy dressing.

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Exploring Variations for Your Loaded Baked Potato Salad

• Add More Veggies: You can mix in some diced celery, bell peppers, or red onions for added crunch and flavor.
• Make It Lighter: For a healthier version, substitute the mayonnaise with Greek yogurt or light mayonnaise, and opt for turkey bacon instead of regular bacon.
• Top It Off: Add a dollop of sour cream and more shredded cheese on top before serving for extra creaminess.

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Tips for Perfect Loaded Baked Potato Salad Every Time

• Don’t Skip the Vinegar: The apple cider vinegar adds flavor and helps the potatoes absorb the dressing better, so don’t skip this step.
• Don’t Overcook the Potatoes: Make sure to bake the potatoes until they are easily pierced, but not so long that they become mushy.
• Let the Salad Chill: This salad is best served chilled, as it allows all the flavors to come together.

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Nutritional Information for Health-Conscious Eaters

Here’s the approximate nutritional breakdown for each serving of Loaded Baked Potato Salad (based on 12 servings):

• Calories: 463 kcal
• Fat: 34g
• Saturated Fat: 11g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 49mg
• Sodium: 608mg
• Potassium: 741mg
• Sugar: 2g

For a lighter version, you can reduce the bacon or use less cheese and sour cream.

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Storing and Reheating Your Loaded Baked Potato Salad

To Store: Transfer the leftover salad into an airtight container and refrigerate for up to 4 days.
To Reheat: This salad is best enjoyed cold. However, if you prefer it warm, you can gently reheat it in the microwave.

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Serving Suggestions for Loaded Baked Potato Salad

This Loaded Baked Potato Salad is perfect as a side dish for grilled meats, burgers, or BBQ. It’s also a great addition to any potluck or picnic. Pair it with a simple green salad or steamed vegetables for a complete meal.

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Essential Cooking Tools and Equipment

For this recipe, you’ll need:

• Oven for baking the potatoes
• Large mixing bowl for assembling the salad
• Baking sheet for roasting the potatoes
• Knife and cutting board for chopping the ingredients
• Skillet or Oven for cooking the bacon

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Frequently Asked Questions

Can I make this ahead of time?
Yes, this potato salad can be made up to 1 day in advance. It actually tastes even better the next day as the flavors have had more time to meld together.

Can I use a different kind of cheese?
Yes, you can substitute the cheddar cheese with any cheese you prefer, like gouda, Monterey Jack, or even a blend of cheeses for extra flavor.

Can I use other types of potatoes?
Russet potatoes are the best for this recipe, but if you prefer a different variety, Yukon Gold potatoes would work well too. Just make sure they are tender but not mushy.

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Quick and Easy Loaded Baked Potato Salad Recipe

Ingredients:

• 4 pounds russet potatoes
• 12 ounces bacon
• 1 cup mayonnaise
• ¾ cup sour cream
• 1 ½ cups cheddar cheese

Instructions:

1. Bake potatoes and cook bacon.
2. Mix with dressing and cheese.
3. Chill for 3 hours and serve!

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Key Takeaways

This Loaded Baked Potato Salad combines all the flavors of a loaded baked potato into an easy, creamy salad. With crispy bacon, cheddar cheese, and a tangy sour cream dressing, it’s a guaranteed crowd-pleaser for any occasion. Make it ahead of time, and enjoy a flavorful, comforting dish!