https://www.youtube.com/watch?v=Xl0TTag8Gks
Ingredients
- 2 pounds russet potatoes, partially peeled and cut into bite-sized pieces
- Olive oil
- Salt
- 75 grams (2/3 cup) medium or sharp cheddar cheese, finely shredded
- 250 grams or 8 slices bacon, chopped
- 200 grams (3/4 cup) mayo
- 150 grams (1/2 cup) sour cream
- 100 grams (1 cup) scallions, thinly sliced
- 3 grams (1 1/3 tablespoon) black pepper
Method
- Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When done, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
- Heat saute pan over med-low. Add in chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
- Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine.
- Garnish with black pepper and a sprinkle of cheese and additional scallions.