Loaded Baked Potato Salad

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As hard as it is to believe, July 4th is right around the corner. That means cookouts, bbq, and family gatherings are just weeks away. If you’re looking for something different to put on the table this year, try this super delicious Loaded Baked Potato Salad! It has all the amazing flavor of a loaded baked potato in a cool and fresh potato salad. It’s the best of both worlds!

There are tons of recipes out there for something like this, but what makes this version different is the fact that we’re using roasted potatoes rather than boiled. Sure, you can boil the potatoes and make this, but roasting them adds another level of flavor that you’re going to love! I’ve gotten to where I almost always roast my potatoes for potato salad now.

3 lbs red-skinned potatoes
2 tablespoon olive oil
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1 (8-ounce) package Borden® Sharp Cheddar Shredded Cheese (about 2 cups)
1 (3-ounce) package real bacon bits
5 green onions sliced

Preheat the oven to 425°F. Wash and cut the potatoes into 3/4-inch cubes. Place the potatoes on a rimmed baking sheet and drizzle with the olive oil. Stir to coat the potatoes in the oil then sprinkle generously with salt and pepper. Bake for 30 to 35 minutes or until golden brown and tender when pierced with a knife. Allow the potatoes to cool.
In a small bowl, combine the mayonnaise, sour cream, and apple cider vinegar. Mix well. In a large bowl, toss the cool potatoes with the dressing, cheese, bacon, and sliced onions. Allow to rest in the refrigerator for at least 30 minutes to allow the flavors to develop.

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