One of our local grocery stores has this amazing potato salad, so I had been on a mission to make an at-home version of it for a while, as store bought it can be very pricey. So far both times I have made it now, it has worked out well and to my disappointment, the last time my guests ate all of it…so much for my Sunday lunch!
Now, I have found a couple other recipes that are similar, but since I have been asked about my recipe, I thought I would share!
A few notes on the preparation and ingredients:
The Cheese: When I say “old” cheddar I don’t mean the one at the back of the fridge! I mean cheese that is aged for a longer time; old cheddar is sharper, more flavorful and has a great texture, it is also more dense and crumbly than younger cheese. Check out this little article by Canadian Living which provides a summary on Cheddar Cheese .
Baked Potato Salad
(Serves 8-10, as a side dish)
8-10 red potatoes, chopped and skin left on (should be enough to almost fill a 3 quart saucepan)
1 cup mayonnaise
1 cup sour cream
1/2 tsp Dijon mustard
1/4 tsp smoked paprika
black pepper, to taste
3/4 cup chives or spring onions, chopped
1 375g package of bacon, cooked and finely diced
1 1/2 cup old cheddar cheese, grated
1) Put the chopped potatoes in a 3 quart saucepan and fill with water, bring to a boil and cook until the potatoes are easily pricked with a fork but still firm enough to hold their shape, about 12 minutes.
2) Add the liquid ingredients, paprika and pepper to a large bowl and stir to fully combine.
3) Add the chives, bacon and cheese and stir.
4) When the potatoes have finished cooking, drain them into a colander and run under cold water until cooled. Make sure they are cooled enough that adding them to the other ingredients will not melt the cheese!
5) Add potatoes to other ingredients and stir with a rubber spatula until combined, chill in the fridge for at least 1 hour or overnight. Stir again before serving and top with additional cheese and chives.