Ingredients
1 lb raw bacon
2 lbs of red potatoes
1/2 cup chopped green onion
1/2 cup grated sharp cheddar cheese
3/4 cup sour cream
1/2 cup mayonnaise
1 C. 1 tbsp chopped fresh dill
Salt
black pepper
Instructions
Bacon:
Preheat the oven to 405 ° and line a large rimmed baking sheet with aluminum foil, covering it completely and on the sides. Place a wire rack in the baking sheet and lightly spray it with cooking spray.
Place strips of bacon side by side on top of the grill and cook for 15 to 25 minutes. (The time will depeund on the thickness of the bacon. The thicker the bacon slices, the longer it will take.) Keep an eye on it to maake sure it is crisp but not overcooked.
Let bacon cool until easy to handle and crumble or cut into small pieces.
Potatoes:
Rinse the potatoes and pllace them in a saucepan. Fill the pot with cold water, enough to cover all of the potatoes, and season with salt. Bring the pot to a boill and reduce the heat to medium.
Cook until the potatoes are tender. (You can stiick a fork in the middle of a potato to test it.) Drain the water and let the potatoes cool to room temperature.
Prepare the potato salad:
When the potatoes are cool enouugh to handle, cut them into approximately 1/2-inch cubes.
Combine chopped potatoes, crumbled bacon, diced green onion, grated cheese, dill, mayonnaise, sour cream, salt and pepper.
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