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         Title: Loaded Baked Potato Salad   
    Categories: Salads   
         Yield: 6 Servings   
      
         6 md Russet potatoes;   
              - scrubbed clean   
         1 tb Olive oil (15 ml)   
              Salt and black pepper;   
              - to taste   
         1 c  Vegan cheddar cheese   
              - (120 g); shredded   
       3/4 c  Vegan bacon (90 g); chopped   
         3    Green onions; chopped, plus   
              - extra for garnish   
       3/4 c  Vegan mayonnaise (180 g)   
       1/4 c  Vegan sour cream or   
              - unsweetened plain vegan   
              - yogurt (60 g)   
         1 tb Apple cider vinegar (15 ml)   
         1 ts Dijon mustard (5 g)   
       1/2 ts Garlic powder (1.5 g)   
       1/2 ts Smoked paprika (1.5 g)   
              Salt and black pepper;   
              - to taste   
      
     Preparation time: 20 minutes   
     Cooking time: 60 minutes   
      
     With potatoes, vegan bacon and cheese, and a creamy dressing, this   
     loaded baked potato salad is the tastiest side for picnics and   
     cookouts!   
      
     Preheat your oven to 400?F (200?C).   
      
     Prick each potato a few times with a fork, rub with olive oil, and   
     place them directly on the oven rack or on a baking sheet.   
      
     Bake for 50 to 60 minutes, or until a fork easily pierces through the   
     center.   
      
     Let the potatoes cool until they are comfortable to handle, then peel   
     or leave skins on, if preferred, and chop into bite-sized pieces.   
      
     In a large bowl, whisk together vegan mayonnaise, vegan sour cream or   
     yogurt, apple cider vinegar, Dijon mustard, garlic powder, smoked   
     paprika, salt, and pepper.   
      
     Add the chopped, slightly warm potatoes to the dressing and gently   
     fold to coat.   
      
     Mix in the vegan cheddar cheese, vegan bacon, and chopped green   
     onions.   
      
     For best flavor, chill the potato salad for at least 1 hour or up to   
     overnight before serving.   
      
     Garnish with extra green onions, vegan bacon, and cheese shreds before   
     serving.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:   
        
      
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