Loaded Baked Potato Salad
This Loaded Baked Potato Salad is tender baked russet potatoes tossed with crispy bacon, sharp cheddar, green onions, and a creamy mayo sour cream dressing — just $0.96 a serving and the most requested potluck dish I bring every single time.
Servings: 12
Cost: Cost: $11.53, $0.96 per Serving
Ingredients
- 4 pounds russet potatoes
- 2 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces bacon cooked, cooled, and chopped
- 5 green onions chopped
- 8 ounces sharp cheddar cheese shredded
Instructions
- Preheat the oven to 400°F.
- Scrub 4 pounds russet potatoes and pierce each potato 4–5 times with a fork.
- Bake the potatoes for 50–60 minutes, or until tender.
- Remove the potatoes from the oven and let them cool for 5–10 minutes.
- Peel the potatoes, cut them into 1-inch pieces, and place them in a large mixing bowl.
- Sprinkle apple cider vinegar over the potatoes. Let them cool for 15–30 minutes.
- In a small bowl, whisk together mayonnaise, sour cream, salt, and black pepper.
- Pour the dressing over the cooled potatoes and gently stir to coat.
- Gently fold in chopped bacon, green onions, and shredded sharp cheddar cheese.
- Cover and refrigerate for at least 3–4 hours, or overnight.
- Serve chilled.
Notes
Red potatoes can be substituted for russet potatoes. If using red potatoes, peeling is optional. Avoid overcooking the potatoes, as they may become too soft and mash while mixing.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Use your preferred bacon preparation method. Precooked bacon works well for convenience, or you can cook and crumble your own bacon once cooled.
Nutrition
Calories: 482kcal | Carbohydrates: 30g | Protein: 12g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 638mg | Potassium: 747mg | Fiber: 2g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 10mg | Calcium: 180mg | Iron: 2mg
