Loaded Potato Salad

• servings: 8 servings
• active time: 45 minutes
• total time: 2 hours 5 minutes

Ingredients

4 pounds russet potatoes (peeled and cut into 3/4-inch pieces)

1/4 cup apple cider vinegar

1 tablespoon Dijon-style mustard

1 teaspoon white sugar

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1 cup mayo (best quality (Hellmann’s/Best Foods)

3/4 cup sour cream

16 ounces bacon (diced, cooked, & cooled)

1 bunch green onions (thinly sliced (6-8 onions)

1-1/2 cups freshly shredded sharp Cheddar cheese

Salt and pepper

Directions

Cook Potatoes: Peel and dice potatoes into small bite-sized pieces, about 3/4-inch. Add potatoes to a large pot and cover with cold water by 1 inch. Add 2 teaspoons salt. Bring to a boil over high heat. Once boiling, cook for 4 to 5 minutes, or until potatoes are just fork tender. Don’t overcook or they’ll fall apart.

Drain Potatoes: Gently drain potatoes and let stand for 5 minutes to dry. Return potatoes to the pot, pour apple cider vinegar over top, and gently toss. Set aside until fully cooled. (In a rush, place them in the fridge.)

Make Dressing: Whisk Dijon mustard, sugar, garlic powder, paprika, mayonnaise, sour cream, 1 tsp salt, and 1 tsp pepper in a bowl until smooth. Cover and refrigerate while the potatoes cool.

Cook Bacon: Cut bacon into small pieces and cook in a large skillet until crisp. Drain on paper towels and let cool.

Assemble Salad: Reserve a little bacon, cheese, and green onion for topping, then gently fold the rest into the cooled potatoes with the dressing.

Chill & Serve

Chill: Taste and add more salt and pepper if needed. Cover and refrigerate for at least 1 hour, or overnight, before serving. Sprinkle reserved toppings over the salad right before serving.

Nutrition

• Calories: 789 kcal
• Total Fat: 54 g
• Saturated Fat: 17 g
• Unsaturated Fat: 33 g
• Trans Fat: 0.5 g
• Cholesterol: 106 mg
• Sodium: 1318 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 32 g