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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 that’s sure to impress at potlucks, barbecues, or family gatherings. This creamy and comforting dish features warm russet potatoes tossed with crunchy scallions and a rich dressing, making it not only delicious but also a crowd-pleaser. With the option to customize it to suit your tastes—whether by adding extra veggies or swapping in crispy chickpeas for a vegetarian touch—this salad is versatile and perfect for any occasion. Plus, it can be made ahead of time, allowing the flavors to meld beautifully before serving. Enjoy this hearty side dish that will have everyone coming back for seconds!

Ingredients

Scale
  • 4 pounds russet potatoes
  • 1 cup mayonnaise
  • 3/4 cup sour cream (or Greek yogurt)
  • 6 green onions (chopped)
  • 1 1/2 cups medium cheddar cheese (shredded)
  • 1–2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat oven to 400°F. Clean and pierce russet potatoes with a fork, coat them lightly with olive oil and salt, then bake for 50-60 minutes until tender. Let cool slightly before peeling and cutting into chunks.
  2. Sprinkle baked potatoes with apple cider vinegar and let rest for 15-30 minutes until fully cooled.
  3. Cook turkey bacon or crispy chickpeas until crisp; crumble into bite-sized pieces.
  4. In a bowl, mix mayonnaise, sour cream (or Greek yogurt), salt, and pepper to create the dressing.
  5. In a large bowl, gently combine cooled potatoes, crumbled bacon or chickpeas, green onions, shredded cheese, and dressing.
  6. Cover tightly and refrigerate for at least three hours before serving.

Nutrition

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