Loaded Baked potato Salad
Looking for the perfect mix of potato salad and a baked potato? We have you covered for all your BBQ needs. Our Loaded Baked Potato Salad is beyond delicious and will have your guests coming back for more!
6 Slices Bacon
4 lbs Russet Potatoes
3 tsp Black Garlic Sea Salt; divided
2 TBS Onion Spice Dipper
3 TBS White Balsamic or Prosecco Wine Vinegar
3 TBS Dijon Mustard
¾ cup Sour Cream
6 green onions, chopped
2 ribs of celery, chopped
½ cup medium cheddar cheese, shredded
1 bunch of chives, sliced
Preheat the oven to 400° F.
Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel half the potatoes and cut into 1-inch chunks, cut the rest in the same size chunk.
While still warm, sprinkle the potatoes with the vinegar and rest for 15-30 minutes or until the potatoes are cooled.
Cook bacon; we like the oven method. Foil a baking sheet and place bacon on it rub with rub, put in a cold oven and turn up to 400 and check at 12 min usually take 15-20 min. Cool and chop.
In a bowl make the dressing, mix together mayo, sour cream, mustard, dipper salt and pepper.
Add the bacon, onions, half the chives and celery to the potatoes and fold in the dressing. Taste for salt & pepper and more if needed.