Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients

Potatoes

  • 2 1/2 pounds Yukon gold potatoes, do not peel
  • 1/2 teaspoon kosher salt, for topping

Dressing

Add-in Ingredients

  • 8 slices thick cut bacon, chopped (reserve 1 chopped bacon slice to top salad)
  • 2 cups shredded sharp cheddar cheese (reserve 1/4 cup cheese to top salad)
  • 5 green onions, thinly sliced (reserve 1 sliced green onion to top salad)

Directions

Preheat oven to 425 degrees F. Place a wire rack inside a large, foil-lined rimmed baking sheet; set aside. Scrub medium potatoes with a vegetable brush and evenly prick potatoes several times with a fork. (Similar-sized potatoes will bake evenly. If necessary, large potatoes may be cut in half.)

Place potatoes on the wire rack and lightly coat with cooking spray. Sprinkle with kosher salt. Bake until done, about 40-45 minutes. Halfway through baking time turn potatoes over. Completely cool.

While potatoes are baking, in a small bowl, add sour cream, mayonnaise, vinegar, mustard, Vanilla Extract, garlic powder, salt and pepper; whisk to combine. Cover and refrigerate.

While potatoes are cooling, place bacon in a large non-stick skillet and fry until done. Drain on a paper towel lined plate; set aside. Add prepared cheese, green onions and bacon to a large mixing bowl; set aside.

Cut cooled potatoes into 1/2 inch pieces, add to the mixing bowl of cheese, onion and bacon. Pour dressing over potatoes and stir to combine. Cover and refrigerate until ready to serve. Garnish with additional bacon crumbles, cheese and green onion.

Potatoes

  • 1130 grams Yukon gold potatoes, do not peel
  • 1/2 teaspoon kosher salt, for topping

Dressing

Add-in Ingredients

  • 8 slices thick cut bacon, chopped (reserve 1 chopped bacon slice to top salad)
  • 230 grams shredded sharp cheddar cheese (reserve 29 g cheese to top salad)
  • 5 green onions, thinly sliced (reserve 1 sliced green onion to top salad)

Directions

Preheat oven to 220 degrees C. Place a wire rack inside a large, foil-lined rimmed baking sheet; set aside. Scrub medium potatoes with a vegetable brush and evenly prick potatoes several times with a fork. (Similar-sized potatoes will bake evenly. If necessary, large potatoes may be cut in half.)

Place potatoes on the wire rack and lightly coat with cooking spray. Sprinkle with kosher salt. Bake until done, about 40-45 minutes. Halfway through baking time, turn potatoes over. Completely cool.

While potatoes are baking, in a small bowl, add sour cream, mayonnaise, vinegar, mustard, Vanilla Extract, garlic powder, salt and pepper; whisk to combine. Cover and refrigerate.

While potatoes are cooling, place bacon in a large non-stick skillet and fry until done. Drain on a paper towel lined plate; set aside. Add prepared cheese, green onions and bacon to a large mixing bowl; set aside.

Cut cooled potatoes into 1-cm pieces, add to the mixing bowl of cheese, onion and bacon. Pour dressing over potatoes and stir to combine. Cover and refrigerate until ready to serve. Garnish with additional bacon crumbles, cheese and green onion.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    40 mincook

  • Nielsen-Massey yield icon

    8servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract