Loaded Baked Potato Salad
A hearty and indulgent side dish featuring roasted red potatoes blended with creamy dressing, crisp bacon, sharp cheddar, and fresh green onions—perfectly suited for gatherings or a robust family meal accompaniment.
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Servings: 6
Ingredients
- 1 cup full-fat mayonnaise
- 3 pounds red potatoes scrubbed and chopped into ¾-inch chunks
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- Ground black pepper to taste
- ½ cup thick sour cream
- 1 tablespoon apple cider vinegar
- 8 ounces shredded sharp cheddar cheese
- 5 whole green onions finely sliced
- 3 ounces cooked bacon pieces approximately ¾ cup when crumbled
Instructions
- Preheat your oven to 425°F (220°C). Thoroughly wash the red potatoes and chop them into uniform ¾-inch cubes.
- Spread the diced potatoes evenly over a baking sheet with raised edges. Drizzle with olive oil and gently toss to ensure each piece is coated. Season generously with sea salt and freshly ground black pepper. Roast in the preheated oven for 30–35 minutes, or until the potatoes are fork-tender and crisped to a golden hue. Let them cool to room temperature once removed from the oven.
- In a mixing bowl, stir together the mayonnaise, sour cream, and apple cider vinegar until the dressing is smooth and well-blended.
- Transfer the cooled potatoes to a large mixing bowl. Add the dressing, shredded cheddar, crumbled bacon, and sliced green onions. Fold gently to combine until all components are evenly coated.
- Refrigerate the salad for at least 30 minutes prior to serving to allow the flavors to meld thoroughly. Taste and adjust seasoning with additional salt and pepper, if needed.