Anti Inflammatory Gluten Free Loaded Baked Potato Salad

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Anti Inflammatory Gluten Free Loaded Baked Potato Salad

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Ingredients

6 servings

For the potatoes

2 ½ lbs yukon gold potatoes, cut into 1-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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2 tbsp olive oil
¾ tsp salt
½ tsp black pepper

For the salad

6 slices bacon
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
1 cup shredded cheddar cheese
4 green onions, thinly sliced (green tops only)
3 tbsp fresh chives, finely chopped

For the dressing

½ cup sour cream
⅓ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For serving

sour cream, for serving (optional)
fresh chives, chopped, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cubed potatoes on a large baking sheet in a single layer, drizzle with olive oil, and toss with 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.
2
Roast the potatoes for 30–35 minutes, flipping once halfway through, until the edges are golden and a fork slides through the center of a cube with no resistance. Transfer to a large mixing bowl and let cool for at least 30 minutes, until no longer steaming.

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