Loaded Baked Potato Salad
This Loaded Baked Potato Salad combines the comforting flavors of a baked potato with the refreshing twist of a salad. It's perfect as a side dish for barbecues or a satisfying light meal.
Ingredients
Main Ingredients
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 3/4 cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 ounces turkey bacon (cooked, cooled and chopped)
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
Instructions
- Preheat the oven to 400° F.
- Bake potatoes (pierced and lightly oiled/salted) for 50-60 minutes. Cool, peel, and cut into 1-inch chunks. Sprinkle with apple cider vinegar and rest for 15-30 minutes.
- Cook turkey bacon, drain, cool, and crumble.
- Mix mayonnaise and sour cream with salt and pepper.
- Combine potatoes, mayonnaise mix, bacon, green onion, and cheese. Fold gently. Season to taste. Refrigerate for 3 hours up to overnight before serving.
Notes
For a tangier flavor, add a tablespoon of Dijon mustard to the mayonnaise mixture.
Nutrition
Calories: 450kcal | Carbohydrates: 40g | Protein: 25g | Fat: 25g | Sodium: 600mg