Description
A well-executed Loaded Baked Potato Salad offers the ultimate comfort food experience in a chilled, shareable format, combining creamy, tangy elements with savory toppings like smoky bacon and aged cheddar.
Ingredients
Scale
3 lbs Russet Potatoes
8–10 slices Thick-Cut Baco
1.5 cups Sharp Cheddar Cheese
1 cup Sour Cream
1/2 cup Mayonnaise
2 tbsp Apple Cider Vinegar
1/2 cup Green Onions
3 tbsp Fresh Chives
1 tsp Garlic Powder
Salt and Black Pepper to taste
Instructions
- Prepare the Potatoes: Place your cubed Russet potatoes in a large pot and cover with cold water. Add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 8-10 minutes until fork-tender but not falling apart. Drain thoroughly
- The Acid Treatment: While the potatoes are still steaming hot, drizzle them with apple cider vinegar
- Render the Bacon: Cook your bacon in a cold skillet over medium heat until very crispy. Drain on paper towels and crumble
- Whisk the Dressing: In a medium bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper. Whisk until smooth
- Assembly: In a large mixing bowl, combine the cooled potatoes, shredded cheddar cheese, most of the crumbled bacon, and green onions. Gently fold in the dressing
- Chill and Set: Cover and refrigerate for at least two hours
- Final Garnish: Before serving, top with remaining bacon bits and fresh chives
Notes
Storing properly is essential for maintaining quality; keep it refrigerated in an airtight container.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 285 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg