Name: Loaded Baked Potato Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 5 servings
Ingredients: 3 pounds red potatoes, cut into 1-inch pieces; Kosher salt and freshly ground black pepper; 1 cup sour cream; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 tablespoon garlic powder; 1 teaspoon onion powder; 12 ounces bacon, cooked until crisp and coarsely chopped; 2 cups shredded extra-sharp yellow Cheddar; 1/2 teaspoon sweet paprika; 1/4 cup thinly sliced green onions

Directions

Place the potatoes in a large stock pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat to medium, cover and cook until the potatoes can be easily pierced with a knife, about 10 minutes. Drain the potatoes in a colander, rinse under cold water and set aside while you make the dressing.
Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl. Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste. Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.