- 4 lbs PotatoesRusset
- 1-2 tbsp Olive oil
- 3 tbsp Apple cider vinegar
- 1 cup Mayonnaisegluten-free
- ¾ cup Sour creamor Greek yogurt
- 1 tsp Kosher Salt
- 1 tsp Black pepperfreshly ground
- 12 oz Baconcooked, cooled and chopped
- 6 Green onionchopped
- 1 ½ cups Cheddar cheeseshredded
Loaded Baked Potato Salad
This Loaded Baked Potato Salad will go down a treat at your next potluck meal. Everyone will love the delicious potato loaded with bacon, cheese, and scallions all wrapped up in a sour cream and mayo dressing. It’s a perfect recipe to make in advance as it will keep in the refrigerator for up to 4 days.
To make this delicious potato salad, start by baking the potatoes and removing the flesh. While the potato is still warm, sprinkle with apple cider vinegar and rest for 15-30 minutes or until cool. Cook bacon in a large skillet and drain excess oil. Leave to cool before crumbling into bite-size pieces. Combine mayo and sour cream to make a dressing. Mix the dressing with the potatoes, crumbled bacon, green onion, and Cheddar cheese. Season to taste and chill for 3 hours or overnight before serving.
To make my Loaded Baked Potato Salad, you will need the following ingredients:
Steps to make Loaded Baked Potato Salad
Heat oven and grease baking dish
Preheat the oven to 400 °F.
Transfer to a bowl
Add cider vinegar
Combine all ingredients