Baked Potato Salad

• 2 pounds red potatoes, skin on, washed
• 1 1/4 cups sour cream
• 3/4 cup mayonnaise
• 1/2 cup white vinegar
• 1 teaspoon black pepper, freshly cracked
• 1/2 teaspoon salt
• 6 pieces bacon, cooked and chopped
• 4 green onions, sliced thin

1. In a large pot of salted water, add potatoes and cook until just fork tender.
2. Remove from boiling water and cool.
3. When cool enough to handle, cut into 1-inch cubes.
4. While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain.
5. Strain bacon fat, reserve 3 Tablespoons in pan.
6. Reheat bacon fat and fry off potatoes until light golden brown.
7. Remove to paper towel lined plate to cool, season with a pinch of salt.
8. Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl.
9. Chop bacon and green onions.
10. Combine potatoes and dressing, adjust seasoning as necessary.
11. Refrigerate for 1 hour, top with bacon and green onions before service.

red potatoes, sour cream, mayonnaise, white vinegar, black pepper, salt, bacon, green onions

Taken from www.foodnetwork.com/recipes/guy-fieri/baked-potato-salad-recipe.html (may not work)