Potato Salad Loaded (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 ½ cups shredded medium cheddar cheese
02 -
6 chopped green onions
03 -
12 ounces cooked, cooled, and chopped bacon
04 -
1 teaspoon ground black pepper, freshly cracked
05 -
1 teaspoon kosher salt
06 -
¾ cup Greek yogurt or sour cream
07 -
1 cup mayo
08 -
3 tablespoons apple cider vinegar
09 -
1-2 tablespoons olive oil
10 -
4 pounds russet potatoes
# How to Make It:
01 -
Stash it in the fridge for at least 3 hours or let it sit overnight if you want. It'll keep there for up to 4 days.
02 -
When the potatoes aren't warm anymore, pour the mayo mixture on top. Add in the bacon bits, green onions, and cheddar. Carefully mix everything together. Taste and see if it needs any more salt or pepper.
03 -
Grab a small bowl. Mix up the sour cream and mayonnaise. Shake in the pepper and salt.
04 -
Either fry the bacon in a skillet or bake it in the oven. When it's done, drain it and let it cool off. Crumble it into small pieces.
05 -
Once the potatoes are just cool enough, peel off the skins and chop them into big chunks—about 1 inch across. If the pieces fall apart a bit, don't worry. Scoop everything into a large bowl. While they're still a little warm, splash on the apple cider vinegar and let them soak in it for 15 to 30 minutes or until not hot anymore.
06 -
Put the cleaned potatoes on a baking sheet. Poke each one a few times with a fork. Rub on a bit of olive oil and sprinkle with salt. Bake for about an hour until soft—check with a thin skewer or cake tester. Take them out and let sit for five minutes.
07 -
Turn your oven on to 400°F.
# Additional Tips:
01 -
If you'd rather skip the bacon smell in your home, just bake the bacon instead of pan-frying.