If you love a potato salad like me, this is it for you. This is the ultimate recipe of a potato salad which would become your favourite soon.
It is very creamy and fresh. I love the sour cream and mayonnaise combination which gives a perfect balance of flavours with the freshness from chives and yumminess from the bacon and cheese. This is a salad that is wholesome and very filling. There are times when you get bored of having salad greens with the vinaigrette dressing. Try this recipe then and you would not regret it. If you are planning to serve this salad cold, save some dressing separately to dress the salad again, once it is out of the refrigerator. I love this salad cold as the potato absorbs all the flavors and tastes even better.
This would be a great addition to your party menu, or a brunch menu. Garnish with some chopped chives and green onions, a fresh and delicious salad is ready.
How to make it:
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
- Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
- Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!
- Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
- Top with extra shredded cheese and bacon and serve!