Fully-loaded baked potato salad

A tasty twist on a summertime favourite!

I thought that once I’d finalized my recipe for classic-style potato salad a decade or so ago, I’d not be looking for another one ever again. Famous last words! I was reflecting on my fondness for baked potatoes and the next thing I knew, I was creating a fabulous new version of potato salad, using baked Russets. Be sure not to skip the step of oiling the potato skins before baking; it makes it much easier to peel the papery outer layer off afterwards. This dish tastes best if made 6-24 hours before serving (though you can shorten that wait time if you must). If you like this flavour combination, you might also enjoy my fully-loaded baked potato chowder.

Ingredients

• 2 pounds (908 g) russet potatoes (4-5 medium sized ones)
• 1 tablespoon (15 mL) olive oil (approximately)
• 6 slices bacon
• 1/2 cup (120 g) sour cream
• 1/2 cup (115 g) mayonnaise
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup (115 g) shredded cheddar cheese
• 2 green onions or handful fresh chives, minced

Method

• Preheat oven to 400F.
• Scrub potatoes and prick well with the tines of a fork. Drizzle olive oil into the palm of one hand and rub it all over the skin of each potato. Place potatoes in oven on a rack placed in lower third of the oven and bake until tender in the middle; about 45-60 minutes, turning once after 30 minutes. Smaller potatoes will bake more quickly.
• Lay bacon strips out on a parchment-lined baking sheet and bake a rack placed in the upper third of the oven, until crisp (about 17-20 minutes), flipping once after 10 minutes.
• Transfer cooked bacon to a paper towel-lined plate to drain. Once cooled, coarsely chop or crumble with your hands.
• When the potatoes are cooked, remove from oven and place on a wire rack to cool until still warm but comfortable to hold with bare hands.  
• While potatoes are cooling, in a medium-sized bowl, blend together the sour cream, mayonnaise, salt and pepper. Set aside.
• When the potatoes are cooked and cooled, gently peel off and discard the papery outer skins. Cut the potatoes into 1-inch (2.5 cm) pieces and place in a serving bowl. Add the dressing, cooked bacon bits, grated cheddar and minced green onions and fold gently so potatoes are evenly coated.  Cover and refrigerate for a minimum of 3 hours (or up to 24 hours) then serve.  

Serves 6-8; recipe can easily be halved or multiplied.