Ingredients
Scale
4 pounds russet potatoes
1–2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 cup mayonnaise
3/4 cup sour cream or plain Greek yogurt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 ounces bacon, cooked until crisp, cooled, and chopped
6 green onions, finely chopped
1 1/2 cups shredded medium cheddar cheese
Instructions
- Preheat your oven to 400°F.
- Place the cleaned potatoes on a baking sheet and poke each one 4–5 times with a fork to let steam escape. Drizzle lightly with olive oil, sprinkle generously with kosher salt, and roast for 50–60 minutes, or until they’re easily pierced with a skewer or cake tester. Remove from the oven and let them cool for about 5 minutes.
- Once they’re cool enough to handle, gently peel away the skins and cut the potatoes into rough 1-inch chunks, don’t worry if they crumble or look a little shaggy, that rustic texture works beautifully. Transfer all of it to a large mixing bowl. While the potatoes are still warm, sprinkle with apple cider vinegar and let them sit for 15–30 minutes, allowing them to cool and soak up that subtle tang.
- While the potatoes rest, cook your bacon until crispy, either in a skillet or the oven. Drain well, then let it cool before crumbling into bite-size pieces.
- In a small bowl, whisk together the mayonnaise and sour cream until smooth. Season with kosher salt and freshly ground black pepper.
- Once the potatoes are completely cool, pour the creamy dressing over them. Add the crumbled bacon, green onions, and shredded cheddar. Gently fold everything together using a spatula, being careful not to mash the potatoes too much, you want them tender but not mushy. Taste and adjust seasoning if needed.
- Refrigerate the potato salad for at least 3 hours, or overnight if you can, it gives the flavors time to meld into something truly special. Store any leftovers in an airtight container in the fridge for up to 4 days.
- Serve chilled, and don’t forget a sprig of parsley or extra green onion on top for that final flourish.
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 1 hour
- Category: Salad
- Method: Stove
- Cuisine: American
