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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