Loaded Baked Potato Salad
Loaded Baked Potato Salad is a creamy, indulgent dish that elevates the classic potato salad to new heights. Perfect for potlucks, family gatherings, or weeknight dinners, this recipe combines the comforting flavors of baked potatoes with tangy cheese and vibrant green onions. The dish is not only easy to prepare but can also be made ahead of time, allowing all the flavors to meld beautifully. Whether served alongside grilled meats or as a standalone dish at a summer picnic, this Loaded Baked Potato Salad promises to bring smiles and satisfaction with every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 10 portions 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 6 green onions (chopped)
- 1 1/2 cups medium cheddar cheese (shredded)
Instructions
- Preheat your oven to 400°F. Pierce cleaned russet potatoes several times with a fork and coat lightly with olive oil and salt. Bake for about 50-60 minutes until tender.
- Allow the baked potatoes to cool slightly before peeling and cutting them into bite-sized chunks. Drizzle apple cider vinegar over the warm potatoes.
- In a small bowl, combine mayonnaise, sour cream (or yogurt), kosher salt, and black pepper. Mix well.
- In a large bowl, combine the cooled potatoes, dressing, chopped green onions, and shredded cheddar cheese gently until everything is well mixed.
- Refrigerate for at least three hours or overnight before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://www.tastydailyhome.com/loaded-baked-potato-salad/