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Loaded Potato Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Servings 8

Ingredients
  

  • Potatoes
  • 1.5 kg 3 lbs baby potatoes or Yukon Gold potatoes, cut into bite-sized chunks
  • 1 tablespoon salt for cooking water
  • 2 tablespoons apple cider vinegar
  • Loaded Toppings
  • 1½ cups 150g sharp cheddar cheese, freshly grated
  • 4 hard-boiled eggs peeled and chopped
  • 4 green onions thinly sliced
  • 3 tablespoons fresh chives finely chopped
  • 3 stalks celery finely diced
  • Optional: ½ cup pickled jalapeños sliced
  • Optional: ½ cup roasted corn kernels
  • Dressing
  • ¾ cup 180g good quality mayonnaise
  • ½ cup 120g sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon celery salt
  • Salt and black pepper to taste
  • Garnish
  • Extra grated cheddar cheese
  • Extra sliced green onions and chives
  • Smoked paprika for dusting

Instructions
 

  • Place potatoes in cold salted water. Bring to a boil then simmer for 12 to 15 minutes until just tender. Do not overcook.
  • Drain immediately and sprinkle hot potatoes with apple cider vinegar. Toss gently and cool for 15 to 20 minutes.
  • Whisk all dressing ingredients together until smooth. Taste and adjust until rich, tangy, and deeply seasoned.
  • Pour three quarters of the dressing over the warm potatoes. Toss gently to coat every piece.
  • Add eggs, cheddar, celery, green onions, chives, and optional toppings. Fold through gently.
  • Taste and adjust seasoning with salt, pepper, and vinegar.
  • Cover tightly and refrigerate for at least 1 hour. Overnight is strongly recommended.
  • Before serving stir well and taste again. Refresh with extra mayonnaise, sour cream, or vinegar as needed.
  • Transfer to a serving bowl. Pile garnishes on top and dust generously with smoked paprika. Serve cold.