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 cool slightly and cut into bite-sized cubes.
2. Cook the bacon strips until crisp, then chop into small pieces.
3. Dice the shallots and slice the green onions.
4. In a large bowl, combine the sour cream, mayo, apple cider vinegar, chicken bouillon powder, ranch seasoning, and all purpose seasoning to make the dressing.
5. Add the cubed potatoes, shredded cheddar cheese, chopped bacon, shallots, and green onions to the dressing and gently fold together.
6. Taste and adjust seasoning as needed.
7. Chill before serving, or serve warm if preferred.