Loaded Baked Potato Salad Punchfork Letting the salad chill for at least 3 hours allows the flavors to meld together. tips include cooking the bacon low and slow, using both the white and green parts of the scallions, and optionally substituting yogurt for sour cream. 10 slices center cut bacon; 2 1 2 lb small red potatoes, cut into 3 4 to 1 in. cubes (about 8 cups); 1 2 cup finely chopped red onion (from 1 onion); 1 tbsp finely chopped fresh chives, plus more for topping.
Loaded Baked Potato Salad Punchfork 8 slices bacon; 6 small russet potatoes (about 3 pounds); 2 scallions, thinly sliced, white and green parts separated; 1 2 cup mayonnaise; 2 tablespoons unsalted butter, softened; 1 cup sour cream. 8 slices bacon. in a small bowl, mix the sour cream, mayonnaise, apple cider vinegar, salt, and pepper. 1 ½ cups sour cream, ¾ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon each: sea salt and pepper. add the chopped potatoes, crispy bacon, cheddar cheese, and chives to a large bowl. pour the sour cream dressing over the top. Prepare the potatoes. dice the potatoes and boil for 10 minutes in salted water. cook them long enough just until they are fork tender. prepare the base of the salad. combine the salad mix ins of bacon, cheese, and green onions with the sour cream, mayonnaise, and seasonings. Step 2. combine cooled potatoes, bacon, cheddar cheese, and green onion in a large bowl. step 3. whisk together sour cream, mayo, vinegar, salt, and pepper in another mixing bowl. add dressing to potato mixture and toss to coat. step 4.
Loaded Baked Potato Salad Punchfork Prepare the potatoes. dice the potatoes and boil for 10 minutes in salted water. cook them long enough just until they are fork tender. prepare the base of the salad. combine the salad mix ins of bacon, cheese, and green onions with the sour cream, mayonnaise, and seasonings. Step 2. combine cooled potatoes, bacon, cheddar cheese, and green onion in a large bowl. step 3. whisk together sour cream, mayo, vinegar, salt, and pepper in another mixing bowl. add dressing to potato mixture and toss to coat. step 4. Reduce heat to a simmer and cook stirring occasionally until fork tender, 7 9 minutes. drain and rinse. cover with cold water, stir and drain a few times to get them to cool down. while the potatoes are cooking, in a large bowl combine the green onions, bacon, 1 2 teaspoon of salt, the black pepper, sour cream, and mayonnaise. Instructions. preheat oven to 400 degrees f and line two baking sheets with parchment paper. rinse and scrub potatoes, pierce them with a fork all over, coat them with olive oil, and season with sea salt. place them on one of the prepared baking sheets and bake for 1 hour.
Loaded Baked Potato Salad Punchfork Reduce heat to a simmer and cook stirring occasionally until fork tender, 7 9 minutes. drain and rinse. cover with cold water, stir and drain a few times to get them to cool down. while the potatoes are cooking, in a large bowl combine the green onions, bacon, 1 2 teaspoon of salt, the black pepper, sour cream, and mayonnaise. Instructions. preheat oven to 400 degrees f and line two baking sheets with parchment paper. rinse and scrub potatoes, pierce them with a fork all over, coat them with olive oil, and season with sea salt. place them on one of the prepared baking sheets and bake for 1 hour.
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