Baked Potato Salad
There’s nothing quite as satisfying as a baked potato. Comforting and savory, it’s everything you could want in a side dish. Hm, or sometimes a main dish depending on how carb-tastic you’re feeling.
I’ve taken all of those flavors and made them summer friendly! This is a wonderful side dish for an end of summer picnic!
5 russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon cider vinegar
1 teaspoon sugar
1/4 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery seed
5 slices bacon, cooked and diced
3/4 cup cheddar cheese, shredded
3 green onions, diced
salt and pepper to taste
Tip: Dicing the bacon before cooking cooks faster and saves time!
Bring a large pot of salted water to a boil. Peel and cut the potatoes into small cubes and cook until tender but still firm, about 15 minutes. Drain, set aside and cool.
For the dressing, combine the mayonnaise, sour cream, cider vinegar, sugar, pickle relish, garlic salt and celery seed.
In a large bowl toss the potatoes with the dressing, then fold in the bacon, cheddar cheese and green onions. Season with salt and pepper to taste.
Chill in the fridge before serving.