Pumpkin2022
Novice Foodie
This recipe transforms the familiar side dish into a hearty and satisfying option that's perfect for picnics, barbecues, or any gathering where you want to impress with a unique twist on tradition. The combination of tender potatoes, creamy dressing, and a medley of complementary ingredients makes this dish a standout on any table.
Ingredients:
![Potato :potato: 🥔](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f954.png)
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Ingredients:
- 4 large russet potatoes, scrubbed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh chives
- 4 slices cooked bacon, crumbled (optional)
- 1/2 cup shredded cheddar cheese (optional)
- Preheat your oven to 400°F (200°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 45-60 minutes or until tender when pierced with a knife. Let cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
- Once the potatoes are cool enough to handle, cut them into bite-sized cubes (peeling is optional). Place the cubed potatoes in a large mixing bowl.
- Add diced celery, diced red onion, chopped chives, and bacon (if using) to the bowl with the potatoes.
- Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
- If desired, sprinkle shredded cheddar cheese over the top of the salad.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Garnish with additional chopped chives before serving, if desired. Enjoy your delicious baked potato salad!
![Potato :potato: 🥔](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f954.png)