Loaded Baked Potato Salad
Indulge in the exquisite fusion of flavors with this meticulously crafted Loaded Baked Potato Salad. Combining the essence of a classic loaded baked potato with the freshness of summer, this dish promises a tantalizing culinary experience.
Ingredients:
- 8 medium Russet Potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package of bacon, cooked and crumbled
- 1 small onion, chopped
- Chives, to taste
- 1 1/2 cups shredded cheddar cheese
- Salt and Pepper to taste
Instructions:
- Wash and dice the potatoes into bite-sized pieces. Boil until tender, approximately 20-25 minutes. Drain and let the potatoes cool.
- In a bowl, combine the sour cream and mayonnaise. Mix in the onions, chives, and shredded cheese. Season with salt and pepper to taste.
- Once the potatoes are cooled, gently fold them into the creamy mixture.
- Garnish with extra shredded cheese and bacon before serving.
Additional Tips:
- For enhanced flavor, allow the cider vinegar to permeate the warm potatoes for at least 15 minutes. The warmth aids in quicker absorption, elevating the overall taste of the salad.
- To capture the essence of a traditional steakhouse baked potato, consider swapping green onions with chives for a more authentic flavor profile.
- Opt for non-fat Greek yogurt as a healthier alternative to sour cream, maintaining the delightful tanginess without compromising on taste.
