Here’s a recipe for a delicious Loaded Baked Potato Salad:
Ingredients:
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup cooked and crumbled bacon
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped chives and extra cheese for garnish
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes, then prick them a few times with a fork.
- Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- Allow the potatoes to cool, then peel and cut them into bite-sized chunks.
- Make the Dressing:
- In a large bowl, mix together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Assemble the Salad:
- Add the potato chunks to the bowl with the dressing. Gently toss to coat the potatoes evenly.
- Add the shredded cheddar cheese, chopped green onions, and crumbled bacon. Stir to combine.
- Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with extra cheese and chopped chives, if desired.
Tips:
- For added flavor, you can also mix in some chopped dill pickles or a splash of pickle juice.
- This salad can be made a day ahead of time and stored in the refrigerator until ready to serve.
- If you prefer a lighter version, you can use Greek yogurt in place of sour cream and light mayonnaise.