This Loaded Baked Potato Salad is piled high with crispy bacon, sharp cheddar, cool sour cream, and a shower of green onions. It is everything comfort food lovers dream about and everything cookout hosts need in their back pocket.
The secret to what makes it so special is oven-baking the russet potatoes first, which gives them a fluffy, deeply flavored interior that no boiled potato can match. It comes together quickly, it travels well, and it is the kind of side dish that makes people hover near the bowl. If you love a loaded baked potato, this salad is going to feel like coming home.
Helpful Tips
- Bake, don’t boil: Russet potatoes baked in the oven have a fluffier, drier texture than boiled ones, which means they absorb the vinegar and dressing much more readily and hold up better in the salad without turning mushy.
- Add the vinegar while the potatoes are warm: This step is the quiet MVP of the whole recipe. Warm potatoes act like a sponge, and that splash of apple cider vinegar soaks right in to add a subtle tang that makes every bite more interesting.
- Don’t overdo it with the dressing: Fold gently with a spatula rather than stirring aggressively, and let the potatoes do some of the work. Russets crumble a little naturally, which means some pieces will break down and thicken the dressing on their own.
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Loaded Baked Potato Salad
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 6 ounces bacon cooked and chopped
- 3 green onions chopped
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat the oven to 400° F (200°C).
- Clean the potatoes and dry them. Coat them with the olive oil, and season with salt and pepper. Place them on a baking sheet and pierce 4-5 times with a fork. Cook for 50-60 minutes or until soft and tender. Remove from the oven and let cool for 5 minutes.
- When cool enough to handle, peel the potatoes and cut into 1-inch chunks. The potato is likely to crumble a bit. That’s normal. Just put it all in a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15 minutes, so they can absorb the liquid.
- In a small bowl, mix the mayonnaise, sour cream, salt and pepper.
- Add the bacon, green onion, and cheddar to the bowl with the potatoes.
- Pour the dressing over the top and fold the ingredients together with a spatula. Taste and season with more salt and pepper, as needed.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.