This dish is a very non traditional potato salad. It's also a bit weirdly named. We'll use boiled potatoes but the overall flavors of a twice baked potato. I preferred to eat this a little warm or at room temperature as a nice side for some Tri Tip or other BBQ items.
Ingredients:
1 lb red potatoes
3 strips of bacon, cooked crispy
2 Tbsp. grated cheddar cheese
Dressing:
4 Tbsp. mayonnaise
4 Tbsp. sour cream
1 Tbsp. finely diced chives
1 tsp. finely diced shallot
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne pepper (if desired)
Directions:
1. Peel half of the skins from the red potatoes. Cover in cold water and bowl potatoes whole until fork tender. About 20 minutes.
2. While potatoes cook, make the dressing. Combine the mayonnaise, sour cream, chives, shallot, salt, pepper, garlic powder, and cayenne pepper if using. Mix with a spoon until everything is combined.
3. Drain potatoes and allow to cool for 5 minutes. Once they are cool enough to handle you can cut into 1/2 inch chunks and place in an empty bowl.
4. Top warm potatoes with half of the dressing mixture. Stir gently to combine but not break up the potatoes. Add in the bacon and cheddar cheese. If the potato salad looks dry or not creamy enough, add some more of the dressing.
5. Once everything is combined taste for seasoning and adjust salt and pepper as needed. Serve potato salad warm or room temperature.
