Recipe- Easy To Make Loaded Baked Potato Salad

If you like baked potatoes then you will LOVE this loaded baked potato salad! Soft potatoes are all wrapped up in a sour cream dressing and loaded with bacon, cheddar cheese, and chives all of our favorite baked potato toppings! This baked potato salad is a versatile recipe that you can pack to a picnic, serve at a hot summer backyard bbq, or dish up alongside a pan-seared steak when the weather is cool. This recipe is all the best parts of a baked potato or twice baked potato mixed together into one delicious potato salad.

Ingredients

3 lb Russet potatoes
8 slices bacon
1 ½ cups sour cream, can be light
¾ cup mayonnaise, can be light
1 tablespoon apple cider vinegar
1 teaspoon EACH: sea salt and pepper
1 cup shredded cheddar cheese
¼ cup chopped chives

Method

* Place the whole, unpeeled potatoes into a large pot and cover them with water. Bring the pot to a boil over high heat then reduce the heat and simmer until the potatoes are soft, about 15 minutes.

* Drain the pot and set the potatoes aside to cool. Once the potatoes are cool enough to handle, peel them and cut them into chunks.

* While the potatoes are boiling, cook the bacon. Add the bacon to a large pan over medium heat.

* Once some of the bacon fat starts to render, reduce the heat to medium-low and continue to cook until the bacon is crispy, about 10 minutes.

* Remove it from the pan and let it cool for a few minutes before crumbling it into smaller pieces.

* In a small bowl, mix the sour cream, mayonnaise, apple cider vinegar, salt, and pepper.

* Add the chopped potatoes, crispy bacon, cheddar cheese, and chives to a large bowl. Pour the sour cream dressing over the top then gently mix the potato salad. NOTE: this salad tastes best if you let it rest in your fridge for 2 hours.