Ingredients:

  • 2 lbs Russet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 oz thick-cut bacon, cooked crispy and chopped
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, thinly sliced
  • 3 large hard-boiled eggs, chopped

Instructions:

  1. Toss the cubed potatoes with olive oil, salt, and pepper. Spread them in a single layer on a sheet pan.
  2. Roast at 400°F (200°C) for 20 minutes, tossing halfway through, until the edges are golden brown and the centers are tender.
  3. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, and onion powder until the mixture is smooth and glossy.
  4. While the potatoes are still warm, fold them gently into the dressing.
  5. Once slightly cooled, stir in the crispy bacon, shredded cheddar, green onions, and chopped eggs until the cheese begins to soften slightly.
  6. Chill the salad for 1 hour before serving to allow flavors to meld.