Loaded Potato Salad (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 ½ cups shredded medium cheddar cheese
02 -
6 chopped green onions
03 -
12 ounces bacon, cooked, cooled, and chopped
04 -
1 teaspoon black pepper, freshly ground
05 -
1 teaspoon kosher salt
06 -
¾ cup sour cream or Greek yogurt
07 -
1 cup mayonnaise
08 -
3 tablespoons apple cider vinegar
09 -
1-2 tablespoons olive oil
10 -
4 pounds russet potatoes
# Step-by-Step Directions:
01 -
Pop your loaded bowl in the fridge and let it hang out for at least 3 hours—overnight’s even better. It’ll taste great for up to four days if you keep it chilled.
02 -
Pour the dressing over your potatoes, toss in bacon, cheese, and onions. Gently mix. Give it a quick taste and add a little more salt or pepper if you want.
03 -
Grab a small bowl, drop in your mayonnaise and sour cream. Sprinkle in the salt and pepper. Stir it all together until smooth.
04 -
Once crisp and cooled, break the cooked bacon into little pieces. Set it aside.
05 -
When you can touch the potatoes without burning yourself, pull off the peels and cut them into chunks, about an inch big. Even if they’re a bit messy, toss it all into a big bowl. While they’re still hot, pour apple cider vinegar on top. Give them 15-30 minutes to soak it up and cool off.
06 -
Put clean potatoes on a baking sheet, poke them a few times, rub on some oil, and sprinkle salt. Cook for about 50 to 60 minutes or until a skewer slips all the way through. Take them out and cool for a few minutes.
07 -
Turn on your oven and set it to 400°F so it’s ready for the potatoes.
# Helpful Notes:
01 -
Want less bacon smell? Try baking your bacon—it keeps your kitchen from being filled with that smoky scent.