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Bacon Cheddar Potato Salad

Fully loaded potato salad with bacon, cheddar, sour cream, and chives is a perfect side for sandwiches and casual suppers.
Bacon Cheddar Potato Salad

Bacon Cheddar Potato Salad

By Sue  Lau |  Palatable Pastime

My recipe of the day is for bacon cheddar potato salad, which I am  sharing as a part of  a group effort to celebrate Farmer’s Market week.

I’ve enjoyed a number of versions of this type of potato salad over the years, which is more like a loaded baked potato salad than anything, deliciously  stuffed with bacon and cheddar and having the tang of sour cream in the dressing. So as you  can tell, it differs a lot from the usual mustard potato salads or the more homestyle American  potato salads.

Bacon Cheddar Potato Salad

As something that can be  made with farm market produce, this is the time of year when  lots of red potatoes show up  at  the market, reaching their peak in the early autumn.

Potatoes are one of my favorite market finds, from the opening day in Spring when I can  find new potatoes that I adore roasted up in the oven. Later when the string beans and half runner beans come in, I like cooking those with quartered potatoes, along with the addition of some ham or salt pork for extra flavor.

Later as the potatoes get even bigger, I like to bake some  up to go  with  steaks out on the grill.  There is so much you  can do with potatoes, both outdoors and inside, including the instant pot. It can have mashed for you in just minutes.

Black Bean Corn Salad

Farmer’s Market Week

All this week bloggers will be sharing favorite recipes using produce and other offerings from the farm market.

Take a peek at what we have for you  today:

Bacon Cheddar Potato Salad

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Bacon Cheddar Potato Salad

Author: Sue Lau

Ingredients

  • 3-1/2 pounds small red potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon granulated garlic
  • 1/3 cup chopped scallions
  • 1 tablespoon dried snipped chives
  • 1 tablespoon cider vinegar
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 pound bacon cooked crisp and crumbled
  • 6 ounces shredded cheddar cheese

Instructions

  • Boil potatoes in salted water 12-15 minutes or until tender.
  • Drain potatoes and cool.
  • Combine cooked potatoes with remaining ingredients; chill before serving.

Notes

From the kitchen of palatablepastime.com

Bacon Cheddar Potato Salad

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