Description

This creamy potato salad combines the flavors of a classic baked potato with tangy sour cream, sharp cheddar, and savory vegan bacon. A versatile and comforting dish perfect for any gathering.

Ingredients

4 cups cooked, cooled potatoes (about 2.5 lbs. medium potatoes)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup finely chopped vegan bacon
1 cup crumbled sharp cheddar cheese
1/4 cup finely chopped green onions
2 tbsp fresh lemon juice
1 tsp dried dill (or fresh)
1 tsp Dijon mustard
Salt and freshly ground pepper to taste

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Instructions

Boil medium potatoes in salted water until just tender (approx. 10-12 minutes). Drain and cool completely.
In a large bowl, mix together sour cream, mayonnaise, lemon juice, Dijon mustard, dried dill, salt, and pepper.
Gently stir in cooled potatoes, vegan bacon, crumbled cheddar, and green onions until well combined.
Chill salad in the refrigerator for at least 1 hour before serving to let the flavors meld.

Notes

Serve chilled or at room temperature.
Make sure potatoes are well drained to avoid excess moisture in the salad.
Vegan bacon can be prepared in advance and stored in the fridge.
Can be prepared ahead of time (up to 24 hours).