Loaded Baked Potato Salad

Ingredients:

• 3lb Bag of Red Potatoes

• 1 Cup Sour Cream

• 1 Cup Mayonnaise

• 4-6 Diced Hardboiled Eggs, depending on taste

• 2 TB Apple Cider Vinegar

• 2 TB Dijon Mustard

• ½ tsp Black Pepper

• 1 tsp Salt

• ¼ tsp Paprika

• 5 Green Onions, thinly sliced

• 2 Stalks Celery, diced

• 8 Strips of Bacon, cooked and crumbled (or cook the whole pack and snack along the way)

• 1 ¼ Cups Cheddar Cheese, shredded

Instructions:

1. Cook the Potatoes until tender. You can boil them if you like, but I prefer to do them in the Instant Pot (13 minutes on high pressure, natural release for 8 min then move to vent). 

2. While the Potatoes cool, mix your dressing.  In a large bowl, whisk together your Sour Cream, Mayonnaise, Apple Cider Vinegar, Dijon Mustard, Pepper, Salt, and Paprika.  At this point, it’s a good idea to taste for seasoning.

3. Reserve about ¼ cup of your Cheese, a sprinkle of Baccon, and a handful of Green Onion for garnishing.

4. Add the Green Onions, Hardboiled Eggs, Celery, Bacon, and Cheese to your dressing and mix with a wooden spoon. 

5. Add in your cubed potatoes and gently combine.  Top with reserved garnish items.  Cover and refrigerate for at least four hours before serving.

Additional tips:

I like to get a 5 lb bag of potatoes and then can toss any that get funky or soggy feeling.  If they’re all good, then save the extra for baked potatoes later.  Or just make more dressing.

It’s easier to chop the bacon before you fry it.

A post from Amy Martin