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Loaded Baked Potato Salad Recipe

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4.1 from 8 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings

Description

This Loaded Baked Potato Salad is a delicious twist on classic potato salad, featuring perfectly baked russet potatoes combined with crispy prosciutto, creamy mayonnaise and Greek yogurt dressing, sharp cheddar cheese, and fresh spring onions. Baked potatoes are tender and tossed with apple cider vinegar for a tangy kick, making this salad an irresistible side dish perfect for picnics, barbecues, or family dinners.

Ingredients

Potatoes

  • 2 pounds russet potatoes (washed)
  • 1 tablespoon olive oil

Dressing

  • ½ cup mayonnaise
  • ⅓ cup Greek yogurt (10% fat)
  • 1½ tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste

Toppings

  • 6 ounces prosciutto or bacon (cooked to a crisp and crumbled)
  • ½ cup spring onions (sliced)
  • ½ cup shredded cheddar cheese

Instructions

  1. Prep the oven and baking dish: Preheat your oven to 400ºF (200ºC) and prepare a baking dish where you will bake the potatoes.
  2. Bake the potatoes: Wash and pat dry the russet potatoes. Pierce each potato a few times with a fork, place them in the baking dish, and drizzle with olive oil. Bake the potatoes for 1 hour, flipping them halfway through so they cook evenly until fork-tender.
  3. Cook the prosciutto or bacon: While potatoes bake, heat a little oil in a skillet over medium heat. Add the prosciutto or bacon and cook until crispy. Remove from skillet and crumble into small pieces. Set aside.
  4. Peel and season potatoes: Once baked, allow potatoes to cool slightly for handling. Peel off the skins and cut the potatoes into 1-inch cubes. Place the warm potato cubes in a bowl, toss with apple cider vinegar, and season with salt and freshly ground black pepper to taste. Set aside.
  5. Prepare the dressing and assemble salad: In a separate bowl, mix together mayonnaise and Greek yogurt and season with a pinch of salt and pepper. Add the warm seasoned potatoes to this mixture, then fold in the sliced spring onions, crispy prosciutto or bacon, and shredded cheddar cheese. Stir gently until all ingredients are well combined.
  6. Chill and serve: Cover the potato salad and chill it in the refrigerator for at least 1 hour to let the flavors meld before serving.

Notes

  • Russet potatoes are ideal for baking due to their starchy texture which yields a fluffy interior.
  • You can substitute bacon in place of prosciutto as preferred.
  • Adjust the amount of apple cider vinegar to your taste if you prefer a tangier salad.
  • The salad can be made a day ahead for best flavor development.
  • Use a fork to check potato doneness; it should easily pierce through the potato.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/loaded-baked-potato-salad-recipe/