Loaded Baked Potato Salad
A creamy and flavorful twist on traditional potato salad, loaded with bacon, cheese, and fresh herbs.
Ingredients
- 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 bacon cooked, cooled and chopped
- 6 stalks green onions chopped
- 1 1/2 cups medium cheddar cheese shredded
Instructions
- Preheat the oven to 400° F. Pierce potatoes with a fork, coat with olive oil and sprinkle with salt. Bake for 50-60 minutes until tender. Let cool, then peel and cut into 1-inch chunks.
- Cook bacon, crumble into bite-size pieces, and set aside.
- Mix mayonnaise and sour cream. Season with salt and pepper.
- Combine cooled potatoes, bacon, green onions, and cheese. Gently fold in the mayonnaise mixture. Season to taste.
- Refrigerate for at least 3 hours or overnight before serving.
Notes
For the best flavor, refrigerate overnight. Adjust the amount of bacon and cheese to your liking.