So summer is over. And with it is supposed to come the end of BBQ invitations. Not when you live in DC.
When the summer is brutally hot and humid, all people want to do is sit inside in front of/under an air conditioner and pretend like there isn’t a world outside of their house. So, enter a fantastic new trend, Fall BBQs. Less humidity, just as many mosquitos…oh lucky me. But with a never ending amount of bad potato salad, I got a bit creative for my labor day BBQ contribution, thanks to my mother who asked if “I could just bring baked potatoes and fixings.” That answer was clearly no, but premixing it all, well there was an idea.
The best part of baked potato salad, little to no mayo (or at least not enough for you to taste). Well, actually the best part may actually be the sour cream, cheese, chives and bacon…but I’ll let you all be the judge of that. Enjoy!
Baked Potato Salad
6 pounds Baby Red Potatoes
12 whole Stips Of Bacon, Cooked, Divided
12 ounces, weight Sour Cream
Bunch of Chives, finely chopped
2 cups Cheddar Cheese, shredded
1/8 cup Mayo, preferably the natural olive oil one (optional)
Sea Salt And Pepper, to taste
Preheat oven to 450 degrees. Place potatoes on a cookie sheet. Drizzle the whole (cleaned) potatoes with olive oil and sprinkle sea salt over the top. Bake until slightly soft (but sliceable) when you put a fork to it, about 20-25 minutes.
Let potatoes cool then cut them into small bite-sized pieces.
In a large bowl gently fold in all the ingredients, saving some chives to garnish the top.