Loaded Baked Potato Salad
A creamy potato salad packed with bacon, cheddar cheese, green onions, and a tangy sour cream dressing — the perfect side for BBQs and family gatherings.
Ingredients
- 4 pounds russet potatoes
- 12 ounces bacon cooked and crumbled
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons apple cider vinegar
- 6 green onions chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F. Bake potatoes for 45-55 minutes or until fork-tender. Let cool slightly, then cut into bite-sized chunks.
- Cook bacon until crispy and crumble it. Chop green onions.
- In a large bowl, whisk together mayonnaise, sour cream, and apple cider vinegar. Season with salt and pepper.
- Gently fold in the potatoes. Add bacon, cheddar cheese, and green onions. Toss to combine.
- Refrigerate for at least 3 hours before serving. Garnish with extra bacon, cheese, or green onions if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8