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Appetizers | |
| 3 pounds red potatoes, cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 cup sour cream 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon garlic powder 1 teaspoon onion powder 12 ounces bacon, cooked until crisp and coarsely chopped 2 cups shredded extra-sharp yellow Cheddar 1/2 teaspoon sweet paprika 1/4 cup thinly sliced green onions | |
| Place the potatoes in a large stock pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat to medium, cover and cook until the potatoes can be easily pierced with a knife, about 10 minutes. Drain the potatoes in a colander, rinse under cold water and set aside while you make the dressing. Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl. Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste. Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese. | |
Unrated | |
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