Vegan Gluten Free Loaded Baked Potato Salad

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Vegan 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 only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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