The Ultimate Baked Potato Salad
Creamy, smoky, and loaded with bold flavors, The Ultimate Baked Potato Salad is the perfect side dish for BBQs, potlucks, or family dinners. Crispy oven-roasted Russet potatoes form the base, bringing a satisfying, golden-brown texture to every bite. Tossed with crumbled thick-cut bacon, shredded sharp cheddar cheese, and fresh green onions, this dish is then coated in a luscious dressing made from mayonnaise, sour cream, apple cider vinegar, and a touch of paprika for a subtle kick. The result? A rich, savory salad that combines all the indulgence of a loaded baked potato in a cool, refreshing format. Easy to make ahead and packed with crowd-pleasing ingredients, this potato salad is sure to steal the spotlight at any gathering!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 6 slices Thick-cut bacon
- 1 cup Shredded sharp cheddar cheese
- 3 stalks Green onions (sliced)
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Granulated garlic
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Scrub the potatoes clean, pat them dry, and cut into bite-sized chunks (about 1-inch pieces).
In a large bowl, toss the potato chunks with olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the potatoes out in a single layer on the baking sheet. Bake for 40-45 minutes, flipping halfway, until the potatoes are golden brown and fork-tender. Let cool to room temperature.
While the potatoes are baking, cook the bacon. Heat a skillet over medium heat and cook bacon slices until crispy. Transfer to a plate lined with paper towels to cool, then crumble into small pieces.
In a small mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, granulated garlic, paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Set the dressing aside.
Once the potatoes have cooled, combine them in a large mixing bowl with the crumbled bacon, shredded cheddar cheese, and sliced green onions.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Taste and adjust seasoning with additional salt or pepper if needed.
Cover the potato salad with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature, garnished with extra green onions or a sprinkle of paprika, if desired. Enjoy!
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.9 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1165 mg | 90% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6167 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
