Loaded Baked Potato Salad | Braum's

Loaded Baked Potato Salad


  • 4-5 lbs. Idaho potatoes
  • 1-2 Tbsp. olive oil
  • 3Tbsp. apple cider vinegar
  • 1 cup Braum’s mayonnaise
  • 16 oz. Braum’s sour creamSalt and pepper, to taste
  • 1 lb. Braum’s bacon, cooked and chopped
  • 6 green onions, chopped
  • 1 ½ cups Braum’s shredded cheddar cheese


  1. Preheat the oven to 400° F.
  2. Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightlycoat with olive oil, sprinklewithsalt, and cook for 50-60 minutes or until soft.Remove from the oven and let cool. Cut into chunks and drizzle with apple cider vinegar.
  3. In a small bowl, combine the mayonnaise and sour cream. Season with salt and pepper.
  4. Pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion,and cheddar cheese. Combine the ingredients together. Season with more salt andpepper, if needed.Refrigerate for a few hours, or until everything is chilled,andserve.