Loaded Baked Potato Salad
Description
This potato salad isn't just for summer, it's fantastic to enjoy anytime of the year.
Ingredients
4 lb. Russet potatoes, washed
1-2 T. olive oil
3 T. apple cider vinegar
1 c. mayonnaise
3/4 c. sour cream
1 t. salt
1 t. pepper
12 oz. cooked bacon, crumbled
6 green onions, chopped
1 1/2 c. shredded Cheddar cheese
Directions
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Preheat oven to 400 degrees.
Lightly coat cleaned potatoes with olive oil; place on a baking sheet. Pierce 4-5 times with a fork. Sprinkle with kosher salt. Bake 50-60 minutes or until easily pierced.
Remove from oven. Cool for 5 minutes. When cool enough to handle, peel and cut into 1 inch cubes. If the potato flesh crumbles, it's alright. Just transfer it with the chunks to a large bowl. While potatoes are still warm, sprinkle them with the vinegar; let rest 15-30 minutes or until potatoes are cool.
While potatoes are baking, cook bacon; transfer to a paper towel lined plate to cool. Crumble.
In a small bowl, mix together mayonnaise and sour cream; season with salt and pepper.
When potatoes are cool, pour mayonnaise mixture over potatoes; add crumbled bacon, green onions and cheese. Gently fold together. Season with more salt and pepper, if needed.
Refrigerate covered at least 3 hours or overnight.
Serve.
Store in an airtight container in the refrigerator for up to 4 days.
12 servings.
*If preferred, potatoes can be left unpeeled.