Baked Potato Salad

This loaded baked potato salad is a great side dish at any potluck or barbecue! We love the cheese and bacon in here!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 3 10

Servings servings

Calories 455kcal

Author Karly Campbell

Ingredients

1 1/2 pounds baking potatoes
1 pound bacon cooked and crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon white distilled vinegar
1 1/2 cups shredded cheddar cheese
1/3 cup chopped chives or green onions
Salt and pepper to taste

Instructions

Pre-heat oven to 425 degrees.
Prick potatoes with a fork. Bake potatoes for 1 hour or until fork tender.
When cool enough to handle, slice potatoes into bite sized chunks. Place in refrigerator until chilled, about 1 hour.
In a large bowl, combine the remaining ingredients and mix well.
Stir in the potatoes, coating each piece with the mayo mixture.
Return to refrigerator for at least one hour and serve cold. Sprinkle with additional cheddar, bacon, and green onions just before serving, if desired.

Video

Notes

The mayonnaise helps balance out all that sour cream, but you can use just sour cream if you prefer. We think the mayo gives it that potato salad vibe though.

The vinegar does give this a little tangy bite, which will help cut some of the richness. You can definitely skip it for a more true loaded potato situation, but I like a little hit of acid to balance things.

Nutrition