This recipe is everything you love about loaded baked potatoes, but in a cool, creamy salad form. Consider it a potluck must-have!
Ingreadient
- 4 lb. Russet potatoes
- 2 Tbsp. finely chopped dill pickles, plus ¼ c. juice from the jar
- 1 1/4 c. sour cream
- 1/2 c. mayonnaise
- 1 Tbsp. ranch seasoning
- 2 tsp. yellow mustard
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 8 slices cooked bacon, chopped, divided
- 1 1/2 c. shredded sharp cheddar
- 1/4 c. thinly sliced green onions, plus more for serving
Direction
- Preheat the oven to 400˚F.
- Place the potatoes on a baking sheet. Using a fork, prick the potatoes all over. Bake until fork tender, about 1 hour. Let cool for 15 to 20 minutes, or until able to handle comfortably.
- Peel the potatoes, chop into 1-inch pieces, and transfer to a large bowl (It’s ok if they crumble a bit! Add all of the little pieces to the bowl.) Drizzle the chopped potatoes with the pickle juice and let them sit until the potatoes have cooled completely, about 1 hour.
- In a small bowl, stir together the sour cream, mayonnaise, pickles, ranch seasoning, mustard, salt, and pepper until fully combined.
- Pour the sour cream mixture over the cooled potatoes. Add the chopped bacon (reserving 2 tablespoons), cheese, and green onion and stir gently to combine. Refrigerate until ready to serve. Top with more green onion and the remaining 2 tablespoons of bacon just before serving.
