Baked Potato Salad

 https://thekitchengirl.com/loaded-baked-potato-salad/

• ▢ 3 pounds Russet Potatoes (uncooked), or baked potatoes
• ▢ 1 ½ cups Sour Cream, or plain Greek yogurt
• ▢ ½ cup Mayonnaise
• ▢ 1 tablespoon White Vinegar
• ▢ 1 teaspoon Salt, or to taste (I prefer Lawry's)
• ▢ 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)

Scrub and cook potatoes in instant pot for about 15-20 minutes. Cool, peel some, leave skins on some and chop into 1 inch pieces or so.

In a large bowl, combine the cooked POTATOES, crumbled BACON, GREEN ONIONS, and shredded CHEDDAR.

In a separate bowl, whisk together the SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER until smooth.

Pour dressing over the POTATO mixture and stir gently until well coated.

Serve warm or chilled. Store in an airtight container in the fridge for up to 5 days.