Loaded Baked Potato Salad

Ingredients

• 4 Russet Potatoes
• 2 shallots diced or 1 cup
• 3-4 sprigs green onion
• 2 cups sharp cheddar cheese
• 8-10 strips thick cut bacon
• 1 cup sour cream
• 1 cup mayo
• 3 tbsps apple cider vinegar
• chicken bouillon powder (to taste - 1/2 tsp to 1 tsp)
• ranch seasoning (to taste - 1/2 tsp to 1 tsp)
• all purpose seasoning, to taste

Method

1. Boil the russet potatoes whole until fork-tender, then drain and let cool slightly before cutting into cubes.
2. Cook the bacon strips until crisp, then chop into small pieces.
3. In a large bowl, combine the sour cream, mayonnaise, and apple cider vinegar to make the dressing.
4. Season the dressing with chicken bouillon powder, ranch seasoning, and all purpose seasoning to taste.
5. Add the cubed potatoes, diced shallots, chopped green onion, shredded cheddar cheese, and cooked bacon to the bowl.
6. Gently fold everything together until the potatoes are evenly coated.
7. Chill the potato salad in the refrigerator before serving.