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Loaded Baked Potato Salad

Loaded Baked Potato Salad
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If you’re in search of a crowd-pleasing dish that combines comfort and flavor, look no further than this Loaded Baked Potato Salad. This delightful twist on the classic potato salad features tender russet potatoes mixed with a creamy dressing and an array of tasty toppings, making it perfect for any occasion—from summer barbecues to cozy family dinners. Not only is this salad easy to prepare in advance, allowing the flavors to meld beautifully, but it’s also a versatile option that appeals to both kids and adults alike. By incorporating simple yet wholesome ingredients, this recipe offers a delicious way to elevate your gatherings while keeping meal prep stress-free.

Ingredients

Scale
  • 4 pounds russet potatoes
  • 1–2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 cup mayonnaise
  • 3/4 cup sour cream (or Greek yogurt)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 green onions (chopped)
  • crispy chickpeas or sautéed mushrooms (alternative protein option)
  • 1 1/2 cups medium cheddar cheese (shredded)

Instructions

  1. Preheat the oven to 400°F. Clean the russet potatoes, pierce them several times with a fork, coat with olive oil, sprinkle with salt, and bake for 50-60 minutes until tender. Let cool slightly before peeling and cutting into chunks.
  2. In a bowl, mix together mayonnaise, sour cream, salt, and pepper to create the dressing.
  3. In a large bowl, combine the cooled potato chunks with the dressing, chopped green onions, cheese, and any protein alternatives. Gently fold together until well mixed.
  4. Refrigerate for at least three hours or overnight to let flavors meld before serving.

Nutrition

Find it online: https://www.weekmealideas.com/loaded-baked-potato-salad/