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Baked Potato Salad

DeShawn Mitchell
A fun twist on classic potato salad, featuring baked russet potatoes mixed with creamy dressing and loaded baked potato toppings like bacon, cheese, and green onions.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Chilling time 2 hours
Total Time 3 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 6 slices bacon cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 0.25 cup green onions chopped
  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Scrub potatoes and poke with a fork.
  • Bake potatoes for about 1 hour or until fork-tender. Let cool.
  • Peel cooled potatoes and dice into 1-inch chunks.
  • In a bowl, mix mayonnaise, sour cream, and apple cider vinegar. Season with salt and pepper.
  • Gently fold potatoes into the dressing. Add bacon, cheese, and green onions.
  • Chill salad in the refrigerator for at least 2 hours before serving.
  • Garnish with extra bacon, cheese, or green onions if desired, and serve.

Notes

  • 1- Use cold ingredients for a creamier texture.
  • 2- Adjust seasoning to taste before chilling.
  • 3- Serve chilled with extra toppings for added flavor.
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