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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.
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.
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.
Drain the potatoes and set aside to cool. Once the potatoes are cool enough to handle, peel them and cut them into chunks.
In a small bowl, mix the
Sour Cream (1 1/2 cups)
Mayonnaise (3/4 cup)
Apple Cider Vinegar (1 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1 tsp)
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.
Serve garnished with
Scallions (1/4 cup)
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