Dan’s Loaded Potato Salad
Ingredients:
- 5 lb Organic Red Potatoes
- 1 lb Colby Jack Cheese
- 4 Scallions
- 1 Morningstar Veggie Bacon
- 1.5 cup Mayo
- 1.5 cup Greek Yogurt Plain
- 5 tbsp Apple Cider Vinegar
- 0 Salt and Pepper to taste
Directions:
Scrub the red potatoes and cut them into bite-size chunks, leaving the skins on.
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a steady simmer and cook until fork-tender, about 12–15 minutes. Don’t let them get mushy.
Drain well and spread the potatoes out to cool completely.
Cook the MorningStar veggie bacon according to the package directions until crisp. Let it cool, then crumble or chop it.
Slice the scallions and cut the Colby Jack cheese into small cubes.
In a large bowl, stir together the mayonnaise, Greek yogurt, apple cider vinegar, salt, and pepper.
Add the cooled potatoes, cheese, scallions, and veggie bacon. Fold everything together gently so the potatoes stay intact.
Cover and refrigerate for at least 2 hours, preferably several hours, so the flavors blend.
Stir before serving and adjust the salt, pepper, or vinegar as needed.