Loaded Baked Potato Salad
Ingredients
- 3 1/2 pounds russet potatoes (about 4 large)
- 1 tablespoon olive oil
- 1/2 pound bacon
- 3 tablespoons bacon fat
- 1 1/4 cups sour cream
- 3/4 cup mayonnaise (or more to taste)
- 2 tablespoons white wine vinegar
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 cups shredded cheddar cheese
- 1 bunch green onions, thinly sliced
- Salt and black pepper to taste
Instructions
Preheat oven to 400 degrees. Pierce potatoes with a fork, rub with olive oil and place on a baking sheet. Bake until tender, 50-60 minutes. Once potatoes are cool enough to handle, peel and dice or mash (I prefer them mashed); set aside. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to a stack of paper towels to drain; crumble. Measure out 3 tablespoons bacon fat and place in a large mixing bowl. Whisk in sour cream, mayonnaise, vinegar, garlic powder and cayenne pepper. Add potatoes, bacon, cheddar cheese and green onions; stir until thoroughly combined adding more mayonnaise as necessary to reach desired consistency. Season to taste with salt and black pepper. Serve at room temperature or cover and refrigerate for at least 2 hours until cold. Makes 8-10 servings.