Baked Potato Salad
- 2 pounds red potatoes, skin on, washed
- 1 1/4 cups sour cream
- 3/4 cup mayonnaise
- 1/2 cup white vinegar
- 1 teaspoon black pepper, freshly cracked
- 1/2 teaspoon salt
- 6 pieces bacon, cooked and chopped
- 4 green onions, sliced thin
In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.
Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt.
Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.
Recipe courtesy Guy Fieri