Recipe of the Month
Ingredients
- 4 pounds russet potatoes
- 1-2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 cup mayonnaise
- ¾ cup sour cream or full-fat Greek yogurt
- ½ cup cheddar cheese
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 ounces of bacon, cooked, cooled, and chopped
- 6 green onions, whites and green parts, chopped
Directions
Preheat the oven to 400°F. Place cleaned potatoes on a baking sheet and pierce four to five times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50 to 60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato skins. The potato flesh may crumble and get shaggy, and that’s OK. Transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar. Set aside for 15 to 30 minutes or until the potatoes are cooled.
Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
When the potatoes are cool, pour the mayonnaise mix over them with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to four days.
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