Insalata di patate del Sud

Ingredienti

• 2.5 lbs potatoes (peeled and cut into 1/2" cubes)
• 1 cup sour cream
• 1/2 cup real mayonnaise
• 1 tablespoon mustard
• 1 teaspoon ranch powder
• 6 slices bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese
• salt and pepper

Preparazione

1. 1

   Add water (enough to put 1 inch over the potatoes) to a saucepan. Season with salt. Bring water to a boil over medium-high heat.

2. 2

   Once boiling, carefully add cubed potatoes to boiling water. Because boiling water can splash when potatoes are added, it's sometimes a good tip to use a ladle to lower potatoes into boiling water slowly and carefully. Make sure there is enough water to cover the potatoes by 1".

3. 3

   Boil potatoes for 10-15 minutes or until a fork pressed into a piece goes in easily. You do not want potatoes to be mushy, but hold shape. 2-3 pounds of cubed potatoes take me about 14 minutes but please begin checking yours around 10 minutes. See the recipe video for a clip of a fork-tender potato if needed.

4. 4

   Drain boiled potatoes and rinse with cold water to stop the potatoes from continued heat cooking. Let cool and drain COMPLETLY. It's best to leave potatoes in a colander for about 15 minutes to make sure all excess water is out before moving on.

5. 5

   In a large mixing bowl, add cooked and cooled potatoes, sour cream, mayonnaise, mustard, and ranch powder. Mix well with a wooden spoon or spatula.

6. 6

   Season potatoes well with salt and pepper. Mix again.

7. 7

   Add in cooked bacon and shredded cheese and mix well. While this recipe has a specific amount listed, it's fine to add more cheese and/or bacon to your liking.

8. 8

   Refrigerate potato salad for about 4 hours or overnight before serving.