Loaded Baked Potato Salad
Ingredients
The potatoes
-
2
pounds
russet potatoes
-
1-2
tablespoons
olive oil
-
3
tablespoons
apple cider vinegar
The dressing
-
1
cup
mayonnaise
-
¾
cup
sour cream or Greek yogurt
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
The mix-ins
-
12
ounces
bacon, cooked, cooled and chopped
-
6
pieces
green onions, chopped
-
1½
cups
medium cheddar cheese, shredded
Instructions
- Preheat the oven to 400°F.
- Pierce the potatoes several times with a fork, coat with olive oil and sprinkle with salt.
- Bake for 50-60 minutes until tender, then let cool.
- Once cool, peel the potatoes and cut them into 1-inch chunks.
- Sprinkle the warm potatoes with apple cider vinegar and let them rest for 15-30 minutes.
- Cook the bacon until crispy, then crumble into pieces.
- In a bowl, mix mayonnaise and sour cream, seasoning with salt and pepper.
- Combine the cooled potatoes, bacon, green onions, and cheddar cheese with the dressing.
- Fold gently to combine, then refrigerate for at least 3 hours before serving.
Nutrition Facts (estimated)
Servings
12
Calories
463
Total fat
34g
Total carbohydrates
29g
Total protein
11g
Sodium
608mg
Cholesterol
49mg
You might also like