Loaded Baked Potato Salad
Recipes Salad Seasonal cooking Side-dish
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.