Our friends invited us over for a BBQ tonight and we were in charge of bringing a salad as a side dish, so I thought that a potato salad sounded like just the right thing paired with smoked tri-tip, corn bread, and some corn on the cob. I found this recipe on Pinterest and I think it's a win, especially since my husband who doesn't eat potato salad thought it was delicious;)

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| INGREDIENTS |

4 pounds russet potatoes

1-2 tablespoons of olive oil

3 tablespoons apple cider vinegar

1 cup mayonnaise [i use olive oil flavor]

3/4 cup sour cream

1 teaspoon kosher salt and freshly ground black pepper

1 pound bacon, cooked, cooled, and chopped

6 green onions chopped

1 1/2 cups medium cheddar cheese, shredded

| INSTRUCTIONS |

1. Preheat oven to 400 degrees F.

2. Place the cleaned potatoes on an aluminum foil lined baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil and cook for 50-60 minutes or until fork tender. Remove from the oven and let cool. Remove the skins and cut the potatoes into 1 inch chunks and place in a large mixing bowl. Sprinkle with the apple cider vinegar and let rest for 15-30 minutes.

3. Cook the bacon in a large skillet, drain and let cool. Crumble into bite-size pieces.

4. Mix the mayonnaise and sour cream in a small bowl and season with the kosher salt and pepper and then add to the potatoes. Stir in the bacon, green onion and cheddar cheese and season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving.

Recipe Courtesy of Foodie Crush