Loaded Baked Potato Salad
Serves: 6
Equipment
- Sheet Tray
- Saute Pan
- Bowl
- Spatula
Ingredients
- 2 pounds Russet Potatoes partially peeled and cut into bite-sized pieces
- Olive Oil
- Salt
- 75 grams Cheddar medium or sharp, finely shredded
- 250 grams Bacon sliced
- 200 grams Mayo
- 150 grams Sour Cream
- 100 grams Scallions thinly sliced
- 3 grams Black Pepper 1 1/3 teaspoons
Instructions
- Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When done, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
- Heat saute pan over med-low. Add in chopped bacon - I freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
- Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and its fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine.
- Garnish with black pepper and a sprinkle of cheese and additional scallions.
Notes
Customize your loaded baked potato salad with additional toppings like jalapenos, chives, or extra cheese. Serve it as a side dish at BBQs or gatherings for a flavorful twist on traditional potato salad.