Friday, March 30, 2012

Mother Lode Yukon Gold Potato Salad

8 medium yukon gold potatoes
2 tsp white vinegar
2 tsp salt
3 scallions, chopped
1 C shredded sharp cheddar cheese
1 C sour cream
1/2 C mayo
grated zest of 1 lemon
2 tsp fresh lemon juice
6 drops of tabasco or another hot sauce
2 to 3 T milk to thin dressing
8 bacon strips, cooked until crisp and crumbled

1. Cook the potatoes. peel and cut into 3/4 inch pieces. Sprinkle the potatoes with the vinegar and salt, tossing to coat the potatoes. Add the scallions and cheese.

2. In a small bowl, whisk together the sour cream, mayo, lemon zest and juice, and Tabasco. Thin the dressing with milk if needed. Pour half of the dressing over the potatoes and toss to coat. Cover the salad and remaining dressing and refrigerate for at least 2 hours and up to 12 hours. When ready to serve, sprinkle the bacon over the salad, and toss the salad with as much of the remaining dressing as you need. Serve immediately.

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