It's always a good idea to have several versions of potato salads in your recipe box. This one is a crowd pleaser. Fashioned after everyone's favorite toppings for a baked potato, it's just a little bit different and really colorful too. I made this one on the 4th of July and it was a huge hit. It's great with bar-b-que, holds up well in an ice chest and can be made a day ahead. You can substitute Greek yogurt for the sour cream if you must, I don't!
Bacon, Cheddar, Chive & Sour Cream Potato Salad
6 c small red potatoes
1/4 c red wine vinegar
1/2 c olive oil
2 T sugar
1/2 lb bacon, cooked until crisp and chopped into a 1/2" pieces
1/2 lb sharp cheddar, grated
1/2 c chives, chopped medium
1 small red onion, cut into a 1/4" dice
2 c sour cream
salt & pepper, as needed
Cut potatoes in to 1" pieces, cover with water, add 1 T salt and bring to a boil. Cook until tender, about 20 minutes. Drain and put in a large mixing bowl. Whisk together the vinegar, sugar, 1/2 t salt and 1/4 t pepper and then the oil. Pour over warm potatoes, blend and let cool. Mix into the potatoes the bacon, cheese, chives and red onion (save some of these ingredients to sprinkle on the top if you want) then add the sour cream and mix well until blended. Salt and pepper to taste. Serves 6-8.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016