Loaded Baked Potato Salad

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5 from 12 votes

Loaded Baked Potato Salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 701kcal

Author Stacey Little

Ingredients

3 lbs red-skinned potatoes
2 tablespoon olive oil
salt
pepper
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1 (8-ounce) package shredded sharp cheddar cheese
1 (3-ounce) package real bacon bits ((about 3/4 cup crumbled bacon))
5 green onions (sliced)

Instructions

Preheat the oven to 425°F. Wash and cut the potatoes into 3/4-inch cubes.
Place the potatoes on a rimmed baking sheet and drizzle with the olive oil. Stir to coat the potatoes in the oil then sprinkle generously with salt and pepper. Bake for 30 to 35 minutes or until golden brown and tender when pierced with a knife. Allow the potatoes to cool.
In a small bowl, combine the mayonnaise, sour cream, and apple cider vinegar. Mix well.
In a large bowl, toss the cool potatoes with the dressing, cheese, bacon, and sliced onions. Allow to rest in the refrigerator for at least 30 minutes to allow the flavors to develop. Add additional salt and pepper to taste before serving.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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