Loaded Baked Potato Salad

[nverland]

Loaded Baked Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30minutes

Ingredients

3 pounds Uncooked Potatoes (any variety) 1-inch diced (about 8 cups)
1 ½ cups Sour Cream or plain Greek yogurt
½ cup Mayonnaise
1 tablespoon White Vinegar
1 teaspoon Sea Salt or to taste
½ teaspoon Black Pepper or to taste
½ cup Crumbled Bacon about 8 slices cooked
2-3 Green Onions thinly sliced
4 ounces Cheddar Cheese shredded (about 1 cup)

Instructions
Place diced POTATOES in cold water to prevent discoloration.
Carefully place diced potatoes in 3 quarts boiling water for 10-15 minutes until they are fork-tender. (I used a silicone steamer basket for easier lifting)
Note: Use any method to cook the potatoes.
Drain potatoes and cool to room temperature.
Place POTATOES, BACON, GREEN ONIONS, and CHEDDAR CHEESE in a large mixing bowl.
In a small mixing bowl, whisk together SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER.
Pour dressing mixture over potatoes, and gently toss to coat.
Serve warm or chilled.
To store, cool completely and refrigerate up to five days in an airtight container.

Easy-Peasy Focaccia

[rhubarbjam]

 Ingredients:
- 240 grams plain flour
- 180 grams/ml warm water
- 1 packet of yeast
- 10 grams sugar
- 5 grams salt
- 20 grams/ml olive oil plus extra for greasing

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