Go Back
–+ servings
Loaded Baked Potato Salad

Loaded Baked Potato Salad: Comfort in Every Creamy Bite

Loaded Baked Potato Salad is a creamy and flavorful side dish perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds red-skinned potatoes Keep skin on for added texture
  • 2 tablespoons olive oil Can substitute with a neutral oil
  • to taste salt Adjust for seasoning
  • to taste pepper Adjust for seasoning
For the Creamy Base
  • 1 cup mayonnaise Greek yogurt can be used for a healthier choice
  • 1 cup sour cream More mayo or vegan alternative can substitute
  • 2 tablespoons apple cider vinegar Can substitute with white vinegar or lemon juice
For the Flavor Boosters
  • 1 cup shredded sharp cheddar cheese Consider dairy-free cheese for vegan version
  • 1 cup real bacon bits Use plant-based bacon for vegetarian option
  • 3 tablespoons green onions Chopped for garnish

Equipment

  • Oven
  • mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and gather ingredients.
  2. Wash the red-skinned potatoes and cut them into 3/4-inch cubes.
  3. Drizzle cubed potatoes with olive oil and season with salt and pepper. Toss to coat and spread on a baking sheet. Roast for 30 to 35 minutes.
  4. In a bowl, whisk together mayonnaise, sour cream, and apple cider vinegar until smooth.
  5. In a large bowl, combine cooled roasted potatoes with the dressing. Fold in cheese, bacon bits, and green onions.
  6. Cover salad and refrigerate for at least 30 minutes before serving.
  7. Serve chilled or at room temperature, adjusting seasoning as needed.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 3gCholesterol: 15mgSodium: 480mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

For best results, allow roasted potatoes to cool completely before mixing. Salad can be made a day in advance for enhanced flavor.

Tried this recipe?

Let us know how it was!