Ingredients
Scale
For the Potatoes
- 1½ pounds Yukon Gold potatoes, cut into medium sized pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the Dressing
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- ½ cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked until crispy and chopped
- 1½ tablespoons chives, chopped
- ¼ cup green onions, sliced
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Add 1½ pounds chopped potatoes, 1 tablespoon olive oil, 1 teaspoon kosher salt, and ¼ teaspoon black pepper to the baking sheet. Toss until evenly coated and spread into a single layer. Roast for 30-40 minutes, flipping halfway through, until golden brown and crisp around the edges.
- While the potatoes roast, cook 4 slices of bacon until crispy. Let cool and chop.
- In a large mixing bowl, whisk together ½ cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon white vinegar.
- Let the potatoes cool for 10-15 minutes so they are still slightly warm but no longer hot. Add the potatoes to the bowl along with ½ cup shredded sharp cheddar, 4 slices chopped bacon, 1½ tablespoons chopped chives, and ¼ cup sliced green onions. Gently toss until evenly coated.
- Serve immediately or refrigerate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
- Method: Oven