Description
This Loaded Baked Potato Salad is a delicious twist on a classic side dish. Creamy vegan dressing coats chunks of tender baked potatoes, vegan cheddar cheese, bacon, and fresh herbs for a flavorful salad that’s perfect for picnics, barbecues, or as a side for any meal.
Ingredients
Units
Scale
Potatoes:
- 6 medium Russet potatoes, scrubbed clean – about 42 oz, 1.2 kg
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Dressing:
- 3/4 cup vegan mayonnaise
- 1/4 cup vegan sour cream or unsweetened plain vegan yogurt
- 1/2 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Mix-ins:
- 1 cup vegan cheddar cheese, shredded
- 3/4 cup vegan bacon, chopped
- 4 green onions, chopped (plus extra for garnish)
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Bake the potatoes: Prick each potato with a fork, rub with olive oil, and bake for 45 minutes until tender.
- Prepare the potatoes: Peel and chop the slightly cooled potatoes, then drizzle with lemon juice.
- Make the dressing: Whisk together mayonnaise, sour cream, lemon juice, mustard, garlic powder, smoked paprika, salt, and pepper.
- Combine: Mix the potatoes with the dressing, then add cheddar cheese, bacon, green onions, and parsley.
- Chill and serve: Refrigerate for at least 1 hour before serving. Garnish with extra green onions, bacon, and cheese.
Notes
- Store leftovers in the refrigerator for 3 to 4 days.
- Avoid freezing as the texture may become mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
