Loaded baked potato salad with smoky bacon, BBQ sauce, cheddar cheese, and fresh herbs.
# Ingredient List:
→ Potatoes
01 - 3 lbs baby potatoes, washed and halved
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
→ Dressing
04 - 3/4 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/4 cup BBQ sauce, smoky or sweet style
07 - 2 teaspoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon freshly ground black pepper
→ Mix-ins and Toppings
10 - 5 oz smoked bacon, cooked crisp and chopped
11 - 1 1/2 cups shredded sharp cheddar cheese
12 - 4 scallions, thinly sliced
13 - 2 tablespoons fresh chives, chopped
14 - 2 tablespoons fresh parsley, chopped
15 - 1/2 small red onion, finely diced
# How to Make:
01 - Preheat oven to 400°F. Toss halved baby potatoes with olive oil and salt. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden. Let cool to room temperature.
02 - In a large bowl, whisk together sour cream, mayonnaise, BBQ sauce, Dijon mustard, apple cider vinegar, and black pepper until smooth.
03 - Add cooled roasted potatoes to the dressing. Gently toss to coat evenly.
04 - Fold in chopped bacon, cheddar cheese, scallions, chives, parsley, and red onion, reserving a little of each for garnish.
05 - Transfer to a serving dish. Garnish with reserved bacon, cheese, scallions, and herbs.
06 - Chill for at least 1 hour before serving to allow flavors to meld. Serve cold or at room temperature.
