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Loaded Baked Potato Salad

Loaded Baked Potato Salad
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Loaded Baked Potato Salad is a delightful twist on a classic favorite, combining the comfort of baked potatoes with creamy dressing and vibrant toppings. This dish brings together tender russet potatoes, tangy apple cider vinegar, and an array of flavors from green onions and cheddar cheese, creating a satisfying side perfect for barbecues, potlucks, or family dinners. With its rich textures and savory notes, this salad invites everyone to gather around the table and enjoy good food and great company. Whether you serve it chilled or at room temperature, this Loaded Baked Potato Salad is sure to become a beloved addition to your recipe repertoire.

Ingredients

Scale
  • 4 pounds russet potatoes
  • 1–2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup mayonnaise
  • 3/4 cup sour cream (or Greek yogurt)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 ounces plant-based bacon (cooked, cooled, and chopped)
  • 6 green onions (chopped)
  • 1 1/2 cups medium cheddar cheese (shredded)

Instructions

  1. Preheat your oven to 400°F (200°C). Rinse and dry the russet potatoes. Pierce each potato multiple times with a fork.
  2. Coat potatoes lightly with olive oil and sprinkle with kosher salt. Place on a baking sheet and roast for about 50–60 minutes until tender.
  3. Allow potatoes to cool slightly before peeling and cutting into one-inch chunks.
  4. In a skillet over medium heat, cook plant-based bacon until crispy; drain excess grease and chop into bite-sized pieces.
  5. In a bowl, combine mayonnaise and sour cream. Season with salt and pepper.
  6. In a large mixing bowl, fold together warm potato chunks, dressing, chopped bacon, green onions, and shredded cheese until well combined.
  7. Adjust seasoning to taste. Chill the salad in the refrigerator for at least three hours before serving.

Nutrition

Find it online: https://chopandcooktips.com/loaded-baked-potato-salad/