The popularity of the baked potato salad was further enhanced by the inclusion of pantry staples like apple cider vinegar and olive oil, making the shopping list for this recipe pleasantly short. This harmonious fusion is an excellent accompaniment to grilled meats and vegetables, making it a versatile year-round staple. For a taste of classic Southern fare, it pairs wonderfully with steak and chicken barbecue sauces and provides a quintessential summer meal.

For those seeking a meatless option, the loaded baked potato salad, pairs delectably with vegetable kabobs. However, if a starch overload is not desired, the potatoes could be omitted from that particular pairing. Alternatively, for a heartier combination, the salad complements smoked portobello mushrooms, offering an opportunity to learn a fun new technique.

To cater to vegetarians, a modification to the recipe involves replacing the bacon slices with fried shallots. This substitution retains the desired crunch without the addition of meat. The shallots should be roughly diced, coated in salt and butter, and then fried in olive oil until they reach a crispy golden brown hue, closely resembling bacon bits. This option proves particularly appealing to those seeking to incorporate new foods into their meals or explore more meatless options.

Ingredients

• 1 tablespoon of olive oil
• 2 tablespoons of apple cider vinegar
• 2 pounds russet potatoes
• ½ cup of mayonnaise
• 1½ cups of sour cream
• ½ tablespoon of black pepper
• ¾ tablespoon of salt
• ⅓ cup of sliced green onion
• 8 slices of bacon, cooked and crumbled
• 1 cup of shredded cheddar cheese

Directions

Step 1: Preheat the oven to 400°F. Pierce the potatoes with a fork, then brush them with oil. Bake them until they are tender, for about one hour. Let them cool slightly before carefully peeling and cutting the potatoes into bite-size pieces. Place the warm chopped potatoes into a large bowl and sprinkle them with apple cider vinegar. Let them stand until the potato pieces are fully cooked.

Step 2: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, salt, and pepper.

Step 3: Reserve a little of the crumbled bacon, sliced green onions, and shredded cheese for topping the potato salad. Stir the sour cream mixture and the remaining bacon, green onions, and cheese into the potatoes until they are just coated. Top them with the reserved toppings and serve right away or chill them until ready to enjoy.

The Andean bear Ben escaped his outdoor habitat at the St. Louis Zoo for the second time. When the animal got out around 1 PM, the Missouri zoo implemented the Zoo Animal Emergency Response Protocol. According to the press release, guests and staff on the premises were quickly escorted into various indoor facilities while team members secured Ben.

Who Let the Bear Out?

The press statement stated that Ben got out by meddling with the steel mesh in just the right spot of the outside habitat. This caused a cable to give way, which subsequently allowed him to work his way out. Ben was able to escape from his habitat despite the efforts of members of the team who had secured it by installing cargo clips made of stainless steel with a tensile strength of 450 points. In addition, the statement read that the Zoo team members will continue to work together and communicate with the Association of Zoos & Aquariums Bear Taxon Advisory Group to identify other viable approaches to secure the habitat.

About the St. Louis Zoo

Since the zoo was established in 1910, numerous spaces, exhibits, and buildings were constructed during the succeeding decades to enhance the quality of care provided to the animals inside it. They also worked hard for the diversity of animals and habitats displayed, as well as education and interpretation. The symbol of the St. Louis Zoo is the head of a male lesser kudu, which features the animal’s distinctively beautiful spiraling horns.

In September 2017, the St. Louis Zoo, the Missouri Botanical Garden, and Washington University in St. Louis joined forces to create what is now known as the Living Earth Collaborative, an initiative aimed at protecting the environment.

It’s a great collaboration being directed by Jonathan Losos, a scientist at Washington University. It’s a goal to advance understanding of how people can contribute to the conservation of diverse natural environments that are necessary for the continued existence of plants, microbes, and of course, animals.