Loaded Baked Potato Salad

Not as traditional, but we’re using yellow potatoes here. They keep their shape a bit better than russets, there’s no need to peel and they add a beautiful color. 

Prep time: 15 minutes 

Cook time: 15 minutes

Chill time: at least 30 minutes

3 lb. small yellow potatoes, cut into bite-size pieces

3 tablespoons white wine or cider vinegar

3/4 cup sour cream

1/3 cup mayonnaise

2/3 cup thickly shredded sharp Cheddar cheese

2/3 cup diced red bell pepper

1/2 cup sliced green onions

1 1/4 teaspoons garlic salt

6 strips thick cut bacon, cooked crisp and crumbled

Additional cheese, green onions and bacon (optional garnish)

Place potatoes in a large bowl with about 1-inch of water. Cover with plastic wrap and pierce to vent. Microwave on HIGH for 15 minutes or until tender when pierced with a small sharp knife. Remove from microwave, drain water and let cool. Sprinkle with vinegar and stir to coat evenly. Place back in bowl. Stir in sour cream, mayonnaise and garlic salt. Add Cheddar, bell pepper, green onion, bacon; stir lightly to coat. Cover and chill for at least 30 minutes or until ready to serve. Garnish with additional cheese, bacon and green onions if desired.