Loaded Baked Potato Salad

Place potatoes in a large pot with some salt (a tablespoon or so) and cover with water by at least 3 inches. Bring water to a boil and boil potatoes uncovered for 15 minutes or until cooked through. Drain potatoes and allow to cool for about 10 minutes.

While potatoes are cooking and cooling, I like to prep the bacon, scallions, and cheddar.

Whisk sour cream, mayo, vinegar, salt, and pepper in the bottom of a large bowl. Taste and adjust the seasoning to your preference. The dressing will be slightly salty—potatoes absorb a lot of salt.

Add potatoes and most of the cheddar, bacon, and scallions (saving a bit for the top) to the bowl with the dressing. Toss together and taste, adding more salt and pepper if you’d like.

Top the salad with the reserved cheddar, bacon, scallions, and some extra pepper.

Can be kept in the fridge for a day or so or served right away. Yum.