Loaded Baked Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pounds russet potatoes
02 -
1-2 tablespoons olive oil
03 -
3 tablespoons apple cider vinegar
04 -
1 cup mayonnaise
05 -
¾ cup sour cream or Greek yogurt
06 -
1 teaspoon kosher salt
07 -
1 teaspoon freshly ground black pepper
08 -
12 ounces bacon, cooked, cooled, and chopped
09 -
6 green onions, chopped
10 -
1 ½ cups medium cheddar cheese, shredded
# Instructions:
01 -
Preheat the oven to 400° F.
02 -
Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes.
03 -
When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that's okay—transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and let rest for 15-30 minutes or until cooled.
04 -
Cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
05 -
In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
06 -
When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste.
07 -
Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
# Notes:
01 -
Cook the bacon in the oven instead of a skillet to prevent your house from smelling like bacon.