Loaded Baked Potato Salad with Bacon and Cheddar Recipe

About

All the flavors of a loaded baked potato in a creamy, crowd-pleasing salad. Tender chunks of potato are tossed with crispy bacon, sharp cheddar, and a tangy sour cream dressing.

1. 1

   Boil the Potatoes

   cook 20 min

   Place the cubed potatoes in a large pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat, then reduce to a medium simmer and cook for 12–15 minutes until the potatoes are fork-tender but not falling apart. Drain through a colander and spread out to cool slightly for about 5 minutes. While the potatoes cool, start step 2.

2. 2

   Cook the Bacon

   cook 10 min

   While the potatoes are cooking, lay the bacon strips in a cold skillet and cook over medium heat for 4–6 minutes per side until crispy and golden brown. Transfer to a paper-towel-lined plate to drain, then crumble into bite-sized pieces once cool enough to handle.

3. 3

   Make the Dressing

   prep 3 min

   In a large mixing bowl, whisk together the sour cream, mayonnaise, and apple cider vinegar until smooth. Season generously with salt and freshly ground black pepper to taste.

4. 4

   Combine the Salad

   cook 3 min

   Add the cooled potato cubes to the bowl with the dressing and gently fold to coat, being careful not to break up the potatoes. Stir in the shredded cheddar, most of the crumbled bacon (reserve a little for garnish), and most of the green onions. Taste and adjust seasoning with additional salt and pepper as needed.

5. 5

   Rest and Chill

   rest 15 min

   Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld and the dressing to soak into the potatoes. For best results, chill for up to 1 hour before serving.

6. 6

   Serve

   serve

   Transfer the salad to a serving bowl and garnish with the reserved bacon crumbles and sliced green onions. Serve cold or at room temperature.