Baked Potato Salad

• 5 cups organic Russet potatoes, skin on, cut into 1/2-inch cubes
• 1/4 cup olive oil
• 1 tsp. kosher salt
• 1/4 cup Vegenaise mayo
• 1/4 tsp. black pepper
• Freshly snipped chives (to taste) a few reserved for garnish

1. Preheat oven to 350 degrees F.
2. Arrange potatoes onto a baking sheet* and drizzle with the olive oil. Sprinkle with the Kosher salt. Bake for 45 minutes, and then allow to cool completely.
3. Meanwhile, in a large mixing bowl, combine the Vegenaise, black pepper, and chives. Mix thoroughly. Add in the cooled potatoes, and stir until well combined. Top with a few reserved chives just before serving.
4. * I lined my baking sheet with foil. Once they're finished baking, carefully lift the foil from the baking sheet and set aside for faster cooling, and easy clean-up.

potatoes, ubc, kosher salt, ubc, ubc, freshly snipped chives

Taken from food52.com/recipes/5982-baked-potato-salad (may not work)