Loaded Potato Salad
Never choose between how you want your potatoes again. Get all of the toppings of a fully loaded baked potato right in your potato salad!
Ingredients
- 3 lb baby red potatoes
- ⅓ cup apple cider vinegar divided
- ½ lb bacon
- ⅓ cup mayonnaise
- ¼ cup yellow mustard
- 1 cup sour cream or greek yogurt
- 1 cup shredded cheddar cheese
- ½ cup red onion diced
- 1 tbsp minced garlic
- ½ cup green onions chopped
- 3 tsp onion powder
- 1 tbsp black pepper
- 3 tsp salt
- 1 tsp red chili flakes
Instructions
- Clean and slice your potatoes into large cubes. Place them in a pot of cold water and place on the stove on high. Salt the water heavily, bring to a boil and cook for 10 minutes or until fork tender.
- Drain immediately and place back in the empty hot pot to steam. Pour vinegar over hot potatoes. Cool completely.
- Meanwhile, cook the bacon until crispy and chop into small pieces.
- While potatoes and bacon cook, mix remaining ingredients in a large bowl, adjusting seasoning to taste.
- Add in potatoes and mix to coat. Serve room temperature or allow to chill in the fridge for at least 30 minutes.