Print

Loaded Baked Potato Salad

Loaded Baked Potato Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in search of a crowd-pleasing dish that combines comfort and flavor, this Loaded Baked Potato Salad is your answer. It’s a creamy, hearty take on the classic baked potato, perfect for family gatherings, picnics, or busy weeknights. The salad features tender russet potatoes enveloped in a rich dressing, complemented by crispy chicken or turkey, fresh scallions, and tangy apple cider vinegar. This recipe offers make-ahead convenience, allowing you to prepare it in advance and let the flavors meld beautifully. Enjoy every delicious bite as this loaded salad brings smiles to the table!

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
  • 12 ounces cooked and chopped chicken or turkey
  • 6 green onions (chopped)
  • 1 1/2 cups medium cheddar cheese (shredded)

Instructions

  1. Preheat your oven to 400°F. Clean the russet potatoes and pierce them with a fork several times. Coat with olive oil and sprinkle with salt before baking for 50-60 minutes until tender. Allow to cool slightly before peeling.
  2. Cook the chicken or turkey until crispy, then chop into bite-sized pieces.
  3. In a bowl, mix mayonnaise and sour cream (or Greek yogurt), seasoning with salt and pepper.
  4. Once potatoes are cool, sprinkle with apple cider vinegar while warm. In a large bowl, combine potatoes with chopped chicken or turkey, green onions, shredded cheddar cheese, and dressing.
  5. Chill in the refrigerator for at least three hours before serving for optimal flavor.

Nutrition

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