Loaded Baked Potato Salad
This creamy Loaded Baked Potato Salad has all the flavor of a classic loaded baked potato—crispy bacon, sharp cheddar, tangy sour cream, and green onions—tossed together in one irresistible cold salad.
Ingredients
- 4 pounds russet potatoes
- 1 –2 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 12 oz bacon cooked and chopped
- 6 green onions chopped
- 1½ cups shredded medium cheddar cheese
Instructions
- Preheat oven to 400°F.
- Place scrubbed potatoes on a baking sheet, prick with a fork, coat with oil and salt.
- Bake 50–60 mins until tender.
- Let cool 5 mins. Peel and cut into chunks. Transfer to large bowl.
- While warm, sprinkle with vinegar. Let cool 15–30 mins.
- Cook bacon, drain, and crumble.
- See full steps with tips & photos → https://p4pd.org/loaded-baked-potato-salad/
Notes
- Use thick-cut bacon for extra texture and flavor.
- Add chopped pickles or chives for a twist.
- Perfect for BBQs, potlucks, or meal prep—pairs great with grilled meats.
- Make sure potatoes are fully cooled before chilling to avoid a watery salad.