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

Steps

1. Preheat oven to 400 degrees.
2. 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.
3. 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.