Ingredients:

  • 5 lbs Russet or Yukon Gold Potatoes, diced into 1-inch chunks
  • 2 Tbsp Olive Oil
  • Flaky Sea Salt and Black Pepper to taste
  • 6 oz Thick-cut Smoked Bacon, diced into small lardons
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • 1/2 cup Fresh Chives, finely chopped
  • 1/4 cup Red Onion, very finely diced
  • 3/4 cup Full Fat Mayonnaise
  • 1/4 cup Sour Cream or Greek Yogurt
  • 1 Tbsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced potato chunks thoroughly with olive oil, salt, and pepper. Spread in a single layer on a large roasting tray.
  2. Roast potatoes for 35–45 minutes, flipping halfway, until golden brown, tender, and slightly crispy on the edges.
  3. While potatoes roast, cook diced bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon, drain excess fat onto paper towels, and reserve 1 tablespoon of the bacon fat (optional).
  4. In a large bowl, whisk together mayonnaise, sour cream/yogurt, Dijon mustard, cider vinegar, Worcestershire sauce, garlic powder, and smoked paprika. Season well with salt and pepper, then taste and adjust seasoning.
  5. Remove potatoes from the oven and immediately transfer them to a separate, large bowl. Allow them to cool for at least 30 minutes until warm, not piping hot.
  6. Gently fold the warm potatoes, most of the chopped chives, red onion, and two-thirds of the grated cheddar into the dressing mixture.
  7. Gently fold in the crispy bacon lardons (reserving a few pieces for garnish). Taste one last time. Cover and chill in the refrigerator for a minimum of 30 minutes to allow flavours to marry.
  8. Garnish the finished salad generously with the remaining cheddar cheese and reserved bacon bits/chives before serving.