Loaded Baked Potato Salad
  1. Preheat oven to 400°F.

  2. Clean and poke Russet Potatoes with a fork, brush with Olive Oil, sprinkle salt, and bake for 50-60 minutes.

  3. Let potatoes cool, peel, and chop into 1-inch chunks. Sprinkle with Apple Cider Vinegar while warm.

  4. Cook and crumble Bacon.

  5. Mix Mayonnaise, Sour Cream, salt, and pepper in a bowl.

  6. Combine potatoes with creamy mix, bacon, green onions, and cheddar cheese.

  7. Adjust seasoning, chill in the fridge for at least 3 hours or overnight before serving.

Course🍚Side Dish

Diets🥜Nut-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 1h

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