Description
You will make the ultimate creamy loaded baked potato salad. This recipe takes the comforting flavors of a fully loaded baked potato and transforms them into a cool, satisfying salad perfect for your next BBQ or potluck. We mix tender baked potatoes with crispy bacon, sharp cheddar, and a rich, tangy dressing.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 6 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped green onions or chives
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub them lightly with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until they are tender when squeezed. Let them cool slightly.
- While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, garlic powder, remaining salt, pepper, and cayenne pepper, if using.
- Once the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl, leaving a thin shell (you can discard the shells or save them for another use). Mash the potato flesh lightly with a fork; you want some texture remaining.
- Add the prepared dressing to the mashed potatoes. Gently fold until the potatoes are coated.
- Stir in the crumbled bacon, shredded cheddar cheese, and green onions. Mix just until combined.
- Cover the potato salad and chill in the refrigerator for at least 2 hours to let the flavors meld.
- Before serving, taste and adjust seasoning if needed. Garnish with extra chives or bacon.
Notes
- Baking the potatoes results in a better texture than boiling for this style of salad.
- Make this salad ahead of time; it tastes even better the next day.
- For a tangier dressing, substitute some of the sour cream with plain Greek yogurt.
- If you want extra smoky flavor, use smoked cheddar cheese.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg