Red Meat Allergy Friendly Gluten Free Loaded Baked Potato Salad
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Learn more →Ingredients
6 servings
For the potatoes
- 2 ½ lbs yukon gold potatoes, cut into 1-inch cubes
- 2 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
For the salad
- 6 slices bacon
Chef's tipCook 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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