Recipe of the Month – July 2024

July 2024

Ingredients

  • 24 ounces baby red potatoes, scrubbed and halved
  • 10 cups water
  • 1 tablespoon plus ½ teaspoon kosher salt, divided
  • 4 thick-cut bacon slices, chopped
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1½ tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1½ teaspoons fresh dill
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon grated garlic
  • ¼ teaspoon black pepper
  • 4 ounces mild cheddar cheese, shredded

Directions

Place potatoes, water, and 1 tablespoon salt in a large pot. Cover the pot and bring the water to a boil over high heat. Uncover the pot and reduce heat to medium-high to maintain a moderate boil. Cook, stirring occasionally, until the potatoes are fork-tender, about 12 minutes. Drain the potatoes and let them cool for 20 minutes.

  1. While the potatoes boil, cook the chopped bacon in a nonstick skillet over medium heat, stirring often until crisp, about 9 minutes. Remove from heat. Transfer the bacon to a paper towel-lined plate. Set aside until ready to use.
  2. In a medium bowl, whisk together sour cream, mayonnaise, chives, parsley, dill, lemon juice, garlic, black pepper and ½ teaspoon salt.
  3. Add the sour cream mixture, bacon and cheese to cooled potatoes in a bowl. Toss to combine. Serve immediately or cover and store in the refrigerator for up to 12 hours.