Sides (Heirloom Potato Salad)

By chefbobby

Ingredients

• 4 large Yukon gold potatoes
• 1/2 pound bacon
• 1/2 large yellow onion
• 4 stalks celery
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/4 cups shredded Swiss cheese

Details

Servings 8

Preparation

Step 1

1)Peel potatoes, and cut into 1 to 11/2-inch cubes.

2)In a large heavy-bottomed pot, add potatoes and enough water to cover. Bring to a boil over medium-high heat; cook until potatoes are just tender. Drain, and refrigerate for 1 hour.

3)In a large skillet, cook bacon over medium-high heat for about 10 minutes, or until browned and crispy. Transfer bacon to a paper towel–lined plate, reserving 1/4 cup drippings in skillet.

4)Thinly slice onion. Add onion to bacon drippings in skillet, and cook over medium-high heat for about 6 minutes, or until caramel-colored. Remove onion from pan, and allow to cool.

5)Chop celery.

6)In a large bowl, combine mayonnaise, sour cream, dill, parsley, salt, and pepper, whisking well to combine. Add potatoes, bacon, celery, and cheese. Toss gently to combine.