Description
This is the ultimate creamy Loaded Baked Potato Salad recipe. It captures all the comforting flavors of a loaded baked potato in a cool, make-ahead salad perfect for your next BBQ or potluck.
Ingredients
Scale
- 3 lbs Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1 teaspoon salt (for boiling water)
- 8 slices bacon, cooked crispy and crumbled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup green onions, thinly sliced
Instructions
- Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork. Rub them lightly with olive oil and sprinkle with salt.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until fork-tender. Let them cool completely.
- Once cool, peel the potatoes and chop them into bite-sized cubes (about 1 inch). Place the cubes in a large mixing bowl.
- In a separate medium bowl, whisk together the sour cream, mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, garlic powder, and black pepper until smooth. This is your creamy dressing.
- Pour about two-thirds of the dressing over the potatoes. Gently fold to coat, being careful not to mash the potatoes too much.
- Add half of the crumbled bacon, half of the shredded cheddar cheese, and half of the green onions to the potato mixture. Fold gently to combine.
- Add more dressing as needed until you reach your desired creaminess. You may not use all of it.
- Cover the salad and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, gently stir the salad. Top with the remaining cheddar cheese, bacon, and green onions.
Notes
- Baking the potatoes gives them a slightly firmer texture than boiling, which helps the salad hold up better.
- You can substitute Greek yogurt for some of the sour cream for a slightly lighter dressing.
- Make this salad up to a day ahead for the best flavor development.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg