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Loaded Baked Potato Salad

Loaded Baked Potato Salad
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If you’re seeking a dish that seamlessly blends comfort and flavor, look no further than this Loaded Baked Potato Salad. This creamy and hearty salad takes the classic baked potato experience to new heights, making it perfect for potlucks, picnics, or as a delightful side at any family gathering. Featuring tender russet potatoes, a zesty dressing, and customizable toppings, this recipe is not only simple to prepare but also allows for personal creativity. Whether you’re in a rush or planning ahead, this make-ahead salad will be the star of your meal.

Ingredients

Scale
  • 4 pounds russet potatoes
  • 1–2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup mayonnaise
  • 3/4 cup Greek yogurt (or sour cream)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 ounces turkey bacon (cooked and chopped) or chickpeas for a vegetarian option
  • 6 green onions (chopped)
  • 1 1/2 cups medium cheddar cheese (shredded)

Instructions

  1. Preheat oven to 400°F. Pierce cleaned potatoes with a fork, coat with olive oil and salt, then bake for 50-60 minutes until tender. Allow cooling.
  2. Cut the cooled potatoes into chunks and transfer to a large bowl.
  3. While warm, drizzle apple cider vinegar over the potatoes and let rest.
  4. Cook turkey bacon until crispy and chop into pieces.
  5. In a separate bowl, mix mayonnaise, Greek yogurt, salt, and pepper.
  6. Pour dressing over potatoes along with bacon (or chickpeas), green onions, and cheese; gently combine.
  7. Chill in the refrigerator for at least three hours before serving.

Nutrition

Find it online: https://cookingwithamanda.com/loaded-baked-potato-salad/