Baked Potato Salad

Here is a new spin on an old classic.  This delicious potato salad is made with baked instead of boiled potatoes and it tastes very similar to a loaded baked potato.  It would be great along side a steak or some grilled chicken. 

• 3 lbs red potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp apple cider vinegar
• 1 pkg ranch dressing mix
• 5 bacon strips fried crisp and crumbled
• 1/2 cup sliced green onions
• 4 boiled eggs, chopped
• 1 cup cheddar cheese, shredded
• salt and pepper to taste

Drizzle potatoes with canola oil and bake at 425 degrees for 30-40 minutes, depending on size of potato.  Be careful not to get them too soft or they will fall apart when you stir the salad together.  Cool completely and then chop in bite size chunks and place in large mixing bowl.  Next, add bacon crumbles and sliced onions.
Mix together mayonnaise, sour cream, ranch mix and vinegar.  Pour over potato mixture and stir gently to combine.  Season with salt and pepper and then give it a taste and adjust if needed.  Add cheese and chopped egg and gently stir just until incorporated.  Refrigerate for a couple of hours or overnight before serving.