Two comfort food classics become one in this summer-ready potato salad.
This potato salad recipe tastes like a loaded baked potato or loaded fries but in potato salad form.
Its perfectly cooling on a hot day when the grill is on and the sun is shining.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
The dressing is savory and subtly tangy from sour cream with allium-forward bites from red onion and chives.
Smoky bits of bacon and rich cheddar cheese knock this potato salad out of the park.
There is no need to peel the potatoes before boiling (hooray!)
since the skin adds texture and color.
Dont skip the cooling time called for in the recipe.
Cooling the potatoes helps them retain their structure and avoids a mushy mixture when tossing with the dressing.
This recipe was developed by Melissa Gray.
Ingredients
10slicescenter-cut bacon
21/2 lb.small red potatoes, cut into 3/4-to-1-in.
Place bacon in a single layer on a baking sheet lined with aluminum foil.
Bake, flipping halfway through, until crisp, about 20 minutes.
Transfer to a paper-towel-lined plate to drain.
Chop bacon and refrigerate until ready to use.
Cook, stirring occasionally, until potatoes are fork-tender, 8 to 10 minutes.
Drain potatoes and place in a large bowl.
Gently toss with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Let stand, uncovered, for 30 minutes.
Gently stir dressing into potatoes until well combined.
Refrigerate, covered, for at least 2 hours and up to 24 hours.
When ready to serve, reserve 2 tablespoons bacon.
Stir cheese andremaining bacon into potato mixture.
Top with reserved bacon, chives,cheese, and pepper.
Make-Ahead:Make and store the dressing in an airtight container in the refrigerator for up to 4 days.
The potato salad minus the bacon and cheese can be mixed and refrigerated the day before serving.
Stir in the bacon and cheese, and garnish the salad just before serving.
2,000 calories a day is used for general nutrition advice.
