Ingredients:

  • 3 lbs Russet potatoes, scrubbed and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup full-fat sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 8 oz thick-cut bacon, fried until crisp and chopped
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 2 tbsp fresh chives, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed potatoes with olive oil, salt, and pepper on a parchment-lined baking sheet. Spread in a single layer and roast for 35–45 minutes, tossing halfway through, until edges are golden brown and insides are tender. Let potatoes cool completely.
  2. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, and smoked paprika until the mixture is glossy and smooth.
  3. Add the cooled roasted potatoes, crispy bacon, shredded cheddar, and green onions to the dressing bowl.
  4. Using a rubber spatula, gently fold the ingredients together until evenly coated. Avoid over-mixing to prevent the potatoes from becoming gummy.
  5. Garnish with minced fresh chives and chill in the refrigerator for 2 hours before serving.