POTATO SALAD

By ldelmas

Ingredients

• INGREDIENTS:
• 3 POUNDS RED-SKINNED POTATOES
• 2 TABLESPOONS OLIVE OIL
• SALT AND PEPPER
• 1 CUP MAYONNAISE
• 1/2 CUP SOUR CREAM
• 1 TABLESPOON APPLE CIDER VINEGAR
• 1 8 OUNCE PACKAGE SHREDDED SHARP CHEDDAR CHEESE
• 1 3 OUNCE PACKAGE REAL BACON BITS
• 5 GREEN ONIONS, SLICED

Preparation

Step 1

INSTRUCTIONS:

Preheat the oven to 425°F. Wash and cut the potatoes into ¾-inch cubes. Place the potatoes on a rimmed baking sheet and drizzle with the olive oil. Stir to coat the potatoes in the oil then sprinkle generously with salt and pepper. Bake for 30 to 35 minutes or until golden brown and tender when pierced with a knife. Allow the potatoes to cool.
In a small bowl, combine the mayonnaise, sour cream, and apple cider vinegar. Mix well. In a large bowl, toss the cool potatoes with the dressing, cheese, bacon, and sliced onions. Allow to rest in the refrigerator for at least 30 minutes to allow the flavors to develop.

*NOTE* I FOLLOWED THE RECIPE AS IT WAS WRITTEN BUT I DID CHANGE THE FOLLOWING: I CUT UP THE POTATOES AND BOILED THEM INSTEAD OF BAKING THEM. (UNTIL TENDER). I ALSO ADDED ½ TEASPOON OF CAJUN SEASONING AND ½ PACKAGE OF DRY RANCH DRESSING MIX TO THE POTATOES BEFORE ADDING THE DRESSING. I SEASONED TO TASTE WITH SALT AND PEPPER. I ALSO USED SLICES OF BACON THAT I COOKED AND CHOPPED UP INSTEAD OF THE PACKAGE REAL BACON BITS.