Baked potatoes, cheddar cheese, and crispy bacon are tossed with a delicious tangy sour cream dressing, making the perfect Loaded Potato Salad! Great for potlucks!

I’m a big fan of all things potatoes especially loaded potatoes! With summertime comes BBQ’s and that means making delicious side dishes! One of my favorites is a good potato salad. Classic potato salad is old news so it’s time to switch things up with this tasty Loaded Potato Salad!

This recipe starts with baked potatoes and that can be prepped the night before making this recipe even easier. (And it’s already super easy!) And a super bonus, awesome part of this recipe, is the bacon bakes at the same time as the potatoes! Win-win! So much easier and less messy than cooking bacon on the stove top.

I took a poll on Instagram to see if people preferred shredded or cubed cheese in potato salad and shredded won! But feel free to add cubes if that’s what you prefer. This recipe calls for sharp cheddar cheese which takes the flavor up a notch with its delicious taste.

I can’t post this recipe without talking about the AMAZING sour cream dressing! The ingredients seem simple enough, sour cream, mayo, salt, and pepper. I mixed that together and it was good but then I slowly added in apple cider vinegar. I honestly wasn’t sure how that would change the taste. Boy was I surprised! It made it taste 10 x’s better! It added a lovely tang and the mixture tasted so fresh. Please don’t forget to add that in!

This recipe is amazing and super easy to make! We loved it!

Enjoy!

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Yield: About 8 cups

Loaded Potato Salad

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Ingredients

• 6 small russet potatoes (about 3 pounds)
• 2 tablespoons unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 6 ounces sharp Cheddar cheese, shredded (about 2 1/2 cups)
• 3 green onions, thinly sliced, white and green parts separated

Instructions

1. Position 2 racks in the center of the oven and preheat to 375 degrees F. Wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle generously with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
2. Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
3. Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 25 minutes (or possibly longer, it depends on how thick the bacon is.); transfer to a paper-towel-lined plate, let cool and then crumble. Continue baking the potatoes, flipping halfway through, until the skin is crispy and the potatoes are fork-tender, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely. You can place in the fridge to speed up the process. Quarter each cooled potato lengthwise, then cut into 1-inch pieces.
4. In a large bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper. Add the potatoes, bacon, shredded cheddar cheese and white parts of the green onions, and gently stir to combine. (Reserve some of the bacon and cheese to garnish the potato salad.) Season with additional salt and pepper if needed.
5. Serve immediately or refrigerate until ready to serve. Garnish with the remaining green onions, shredded cheese, and crumbled bacon, right before serving.
6. Enjoy!

Adapted from Food Network

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