MMMMM----- Recipe via Meal-Master (tm) v8.06 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: MMMMM