This loaded baked potato salad, which combines two classic dishes, is sure to be a family favorite.
For a heartier pairing, try thesePlank-Smoked Portobello Mushroomsand learn a fun new smoking technique along the way.
you could keep the crunch without the meat!
Credit:Rachel Marek; Food Stylist: Holly Dreesman
Dice them roughly and coat in salt and butter, then heat some olive oil in a pan.
They’re not just for Mondays, anymore!
Directions
Preheat the oven to 400F.
Credit:Rachel Marek; Food Stylist: Holly Dreesman
Pierce the potatoes with a fork, then brush with oil.
Bake until tender, for about 1 hour.
Let cool slightly before carefully peeling and cutting the potato into bite-size pieces.
Credit:Rachel Marek; Food Stylist: Holly Dreesman
Place the warm chopped potatoes into a large bowl and sprinkle with apple cider vinegar.
Let stand until the potato pieces are fully cooked.
Meanwhile, in a small bowl combine the sour cream, mayonnaise, salt, and pepper.
Credit:Rachel Marek; Food Stylist: Holly Dreesman
Stir the sour cream mixture and remaining bacon, green onions, and cheese into potatoes until just coated.
Top with the reserved toppers and serve right away or chill until ready to enjoy.
2,000 calories a day is used for general nutrition advice.
Credit:Rachel Marek; Food Stylist: Holly Dreesman
Credit:Rachel Marek; Food Stylist: Holly Dreesman
