Loaded Baked Potato Salad

• 2 lbs. small red or white potatoes
• 2 T. cider vinegar
• 2/3 cup creme fraiche
• 3 T. mayonnaise
• 1/2 t. horseradish
• 1 cup shredded extra sharp cheddar cheese
• 2 hard boiled eggs, grated on large holes of a box grater
• 2 scallions, thinly sliced
• 4 slices cooked bacon, crumbled
• Coarse Kosher salt
• Pepper
• 2 T. chopped chives

1. Steam potatoes until just tender, about 15-20 minutes, depending on size. Cool slightly.
2. Peel (if you wish) and quarter warm potatoes. In a large bowl immediately toss potatoes with cider vinegar.
3. Combine creme fraiche, mayonnaise, and horseradish. Add to potatoes along with cheddar cheese, grated hard-boiled eggs, scallions, and 3 slices of the crumbled bacon. Toss to combine. Season with salt and pepper to taste, and garnish with reserved bacon and chopped chives.

red, vinegar, crueme fraiche, mayonnaise, horseradish, cheddar cheese, eggs, scallions, bacon, kosher salt, pepper, chives

Taken from www.epicurious.com/recipes/member/views/loaded-baked-potato-salad-1206588 (may not work)