Loaded Potato Salad

Loaded Potato Salad

(recipe modified from carlsbadcravings)

SALaD

·    3 pounds unpeeled Yukon Gold potatoes, scrubbed, quartered. (I used about 2 pounds instead, the equivalent of 6 cups of cut in small pieces potatoes, half peeled and half washed with skin still on)

·    1 1/2 tablespoons salt

·    ½ cup chopped green onions (1 bunch). (I used 2 green onions)

·    4 ounces freshly shredded sharp cheddar cheese (heaping cup) (i used between 1/2 cup and a cup)

·    1 pound thick-cut bacon (I used an entire package)

DRESSING

·    1 cup mayonnaise

·    1 cup sour cream

·    1 tablespoon apple cider vinegar

·    1 tablespoon Dijon mustard

·    2 tablespoons fresh parsley, minced (or 2 teaspoons dried)

·    1 tablespoon fresh chives, minced (or 1 teaspoon dried)

·    1 tablespoon fresh dill, minced (or 1 teaspoon dried) I skipped the dill.

·    1 ½ teaspoons garlic powder

·    1 tsp EACH salt, onion powder

·    1/2 tsp EACH pepper, paprika

 

1.          Cook potatoes: Add potatoes to a large pot and fill with water until it reaches about 1-inch above potatoes. Cover the pot and bring to a boil, then immediately remove the lid and reduce the heat to a simmer. Season the pot with 1 ½ tablespoons salt and continue to gently simmer until potatoes are fork tender, about 10-15 minutes, DO NOT OVERCOOK. (While the potatoes are cooking, cook the bacon and make the dressing.)

2.   Cool potatoes: Drain potatoes and immediately transfer to an ice bath to cool.. Transfer dry, cubed potatoes to a large serving bowl.

3.   Cook bacon: Working in batches, cook the bacon in a single layer in a large skillet over medium heat until crisp. Remove to a paper toweled lined plate to drain; cool, then crumble.

4.   Make Dressing: Whisk together all of Dressing ingredients in a medium bowl; set aside.

5.   Assemble: Add half the dressing, all the bacon, cheese and green onions to the COOLED potatoes. Stir until evenly coated.

6.   Serve: Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve, best within the first 24 hours. If the salad seems a little dry, stir in additional sour cream/mayo or a drizzle of olive oil. This potato salad can be served chilled, room temperature or warm.