BETH NIELSEN / NIELSEN-MASSEY VANILLAS
Loaded Baked Potato Salad
2 1/2 pounds Yukon gold potatoes, do not peel
1/2 t kosher salt (topping potatoes)
3/4 c light sour cream
1/2 c mayonnaise
1 T unseasoned rice vinegar
1 1/2 t Dijon mustard
1 t Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 t garlic powder
1/4 t salt
1/4 t cayenne pepper
8 slices thick cut bacon, chopped (reserve 1 chopped bacon slice to top salad)
2 c shredded sharp cheddar cheese (reserve 1/4 cup cheese to top salad)
5 green onions, thinly sliced (reserve 1 sliced green onion to top salad)
Preheat oven to 425 degrees F. Place a wire rack inside a large foil lined rimmed baking sheet; set aside. Scrub medium potatoes with a vegetable brush and evenly prick potatoes several times with a fork. (Similar sized potatoes will bake evenly, if necessary large potatoes may be cut in half.
Place potatoes on the wire rack and lightly coat with cooking spray. Sprinkle with kosher salt. Bake until done, about 40-45 minutes, halfway through baking time turn potatoes over. Completely cool.
While potatoes are baking, in a small bowl, add sour cream, mayonnaise, vinegar, mustard, vanilla extract, garlic powder, salt and pepper; whisk to combine. Cover and refrigerate.
While potatoes are cooling, place bacon in a large non-stick skillet and fry until done. Drain on a paper towel lined plate; set aside. Add prepared cheese, green onions and bacon, to a large mixing bowl; set aside.
Cut cooled potatoes into 1/2 inch pieces, add to the mixing bowl of cheese, onion and bacon. Pour dressing over potatoes and stir to combine. Cover and refrigerate until ready to serve. Garnish with additional bacon crumbles, cheese and green onion.
Recipe reprinted courtesy of Nielsen-Massey Vanillas (www.nielsenmassey.com)