Loaded Baked Potato Salad
A creamy, tangy, and savory potato salad featuring roasted russet potatoes, halal bacon, sharp cheddar cheese, green onions, and a zesty vinegar dressing. Perfect as a hearty side dish for gatherings or family dinners.
Servings: 10 servings
Calories: 420kcal
Ingredients
- 4 pounds russet potatoes, cleaned
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream or Greek yogurt
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 12 ounces halal bacon, cooked, cooled, and chopped
- 6 green onions, chopped
- 1 ½ cups medium cheddar cheese, shredded
Instructions
- Preheat your oven to 400°F (204°C). Place the cleaned russet potatoes on a baking sheet. Pierce each potato 4 to 5 times with a fork to allow steam to escape during roasting.
- Coat the potatoes lightly with 1 to 2 tablespoons of olive oil and sprinkle with kosher salt.
- Bake for 50 to 60 minutes, or until the potatoes are easily pierced. Cool for 5 minutes until warm but safe to handle.
- Peel the potatoes, discarding the jackets, and cut into 1-inch chunks.
- In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, salt, and pepper.
- Fold warm potatoes into the dressing until fully coated.
- Stir in halal bacon, green onions, and cheddar cheese until evenly distributed.
- Chill for at least 3 hours or overnight to allow flavors to meld.
- Transfer to a serving dish and refrigerate until ready to serve.
Notes
Use Greek yogurt instead of sour cream for a lighter version.
Make ahead 1-2 days in advance for enhanced flavor.
Adjust cheese quantity to taste. Cheddar can be substituted with mozzarella or gouda if preferred.
Storage: Keep refrigerated for up to 3 days.
Make ahead 1-2 days in advance for enhanced flavor.
Adjust cheese quantity to taste. Cheddar can be substituted with mozzarella or gouda if preferred.
Storage: Keep refrigerated for up to 3 days.