MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Loaded Baked Potato Salad
Categories: Salads
     Yield: 6 Servings

     6 md Russet potatoes;
          - scrubbed clean
     1 tb Olive oil (15 ml)
          Salt and black pepper;
          - to taste
     1 c  Vegan cheddar cheese
          - (120 g); shredded
   3/4 c  Vegan bacon (90 g); chopped
     3    Green onions; chopped, plus
          - extra for garnish
   3/4 c  Vegan mayonnaise (180 g)
   1/4 c  Vegan sour cream or
          - unsweetened plain vegan
          - yogurt (60 g)
     1 tb Apple cider vinegar (15 ml)
     1 ts Dijon mustard (5 g)
   1/2 ts Garlic powder (1.5 g)
   1/2 ts Smoked paprika (1.5 g)
          Salt and black pepper;
          - to taste

 Preparation time: 20 minutes
 Cooking time: 60 minutes

 With potatoes, vegan bacon and cheese, and a creamy dressing, this
 loaded baked potato salad is the tastiest side for picnics and
 cookouts!

 Preheat your oven to 400°F (200°C).

 Prick each potato a few times with a fork, rub with olive oil, and
 place them directly on the oven rack or on a baking sheet.

 Bake for 50 to 60 minutes, or until a fork easily pierces through the
 center.

 Let the potatoes cool until they are comfortable to handle, then peel
 or leave skins on, if preferred, and chop into bite-sized pieces.

 In a large bowl, whisk together vegan mayonnaise, vegan sour cream or
 yogurt, apple cider vinegar, Dijon mustard, garlic powder, smoked
 paprika, salt, and pepper.

 Add the chopped, slightly warm potatoes to the dressing and gently
 fold to coat.

 Mix in the vegan cheddar cheese, vegan bacon, and chopped green
 onions.

 For best flavor, chill the potato salad for at least 1 hour or up to
 overnight before serving.

 Garnish with extra green onions, vegan bacon, and cheese shreds before
 serving.

 Recipe by Jessica Hylton

 Recipe FROM:
 <https://jessicainthekitchen.com/loaded-baked-potato-salad/>

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