Baked Potato Potato Salad
Directions
- 1Cut the potatoes in half.
- 2Toss the potatoes with olive oil, salt, and pepper.
- 3Bake the potatoes at 425 degrees for about 40 minutes.
- 4Bake the bacon at 425 degrees for about 20-25 minutes.
- 5Chop the white and green parts of the scallions.
- 6Shred the sharp yellow cheddar using a rotary grater.
- 7Let the bacon cool slightly, then chop it into large pieces.
- 8In a bowl with the chopped bacon, add sour cream, Dijon, and grate in one clove of garlic.
- 9Add the chopped scallions.
- 10Add a handful of the shredded cheese.
- 11Add the juice of half a lemon.
- 12Add the roasted potatoes to the mixture.
- 13Add more salt and cheese to taste.
Ingredients
- 1.5 pound potatoes
- olive oil
- salt
- pepper
- 1 pound thick cut bacon
- 1 bunch scallions
- 8 ounces sharp yellow cheddar
- 0.75 cup sour cream
- 1 tablespoon Dijon
- 1 garlic clove
- 0.5 lemon, juiced
Equipment
rotary gratermicroplane
Tips
- Roasting the potatoes in halves with the flat side down helps them get crispy.
- Adding lemon juice brightens up the rich flavors.
- Can easily double, triple, or quadruple the recipe.
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