1.) Toss the diced potatoes with olive oil and salt and pepper to taste. Spread on a baking sheet or in a casserole dish and bake at 400 degrees for 20-30 minutes, until tender. Stir a few times while cooking.
2.) In a large mixing bowl, stir together, mayonnaise, ranch dressing, and vinegar. Add the potatoes and toss to coat. Refrigerate until serving, at lease 30 minutes.
3.) Just before serving, stir in cheese, green onions, and salt and pepper to taste.
Originally Submitted
1/24/2013
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You can add this Loaded Baked Potato Salad recipe to your own private DesktopCookbook.
