Cooking Instructions
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Step 1
In a large pot, add
Russet Potatoes (9 cups)
and cover them with water. Bring the pot to a boil over high heat then reduce the heat and simmer until the potatoes are soft, about 15 minutes.
Step 2
While the potatoes are cooking, cook the bacon. To a large pan over medium heat, add the
Bacon (8 slices)
. Once some of the bacon fat starts to render, reduce the heat to medium-low and continue to cook until the bacon is crispy, around 4 minutes.
Step 3
Flip the bacon over after 4-5 minutes. Remove it from the pan and let it cool for a few minutes before crumbling it into smaller pieces.
Step 4
Drain the potatoes and set aside to cool. Once the potatoes are cool enough to handle, peel them and cut them into chunks.
Step 5
In a small bowl, mix the
Sour Cream (1 1/2 cups)
,
Mayonnaise (3/4 cup)
,
Apple Cider Vinegar (1 Tbsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
.
Step 6
To a large bowl, add the chopped potatoes, crispy bacon, and
Shredded Cheddar Cheese (1 cup)
. Pour the sour cream dressing over the top then gently mix the potato salad until well combined.
Step 7
Serve garnished with
Scallions (1/4 cup)
.
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