Ingredients
- 4 large russet potatoes, baked and cooled
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped chives
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
Substitution Suggestions: You can substitute Greek yogurt for sour cream if you prefer a lighter option. For a vegetarian version, omit the bacon and add roasted red peppers for a smoky flavor.
Instructions
- Begin by peeling the baked potatoes, if desired, and cut them into bite-sized chunks. I love leaving the skin on for added texture and nutrients.
- In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, and apple cider vinegar. Whisk until smooth and well combined.
- Gently fold the potato chunks into the dressing, ensuring each piece is coated evenly.
- Add the crumbled bacon, shredded cheddar cheese, and half of the chopped chives to the bowl. Stir gently to combine.
- Season the salad with salt and pepper to taste. Don’t be shy—potatoes can handle a good amount of seasoning!
- Transfer the salad to a serving dish and sprinkle the remaining chives on top for a pop of color and flavor. Serve immediately or refrigerate for an hour to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International