Nickel Allergy Friendly Loaded Baked Potato Salad
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Learn more →Ingredients
6 servings
- 2 ½ lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tsp salt, plus more for the cooking water
- 8 oz bacon strips
- ¾ cup sour cream
- ¼ cup mayonnaise (egg-free)
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–13 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape — they should not be falling apart.
- 2
Drain the potatoes in a colander and spread them out on a sheet pan or large plate to cool for 10 minutes, until no longer steaming. Cooling them uncrowded helps them dry out slightly so the dressing clings rather than slides off.
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