Tuesday, August 9, 2011

Roasted Potato Salad

Roasted Potato Salad

This started out as a copy cat recipe to Whole Hog Cafe's potato salad in Arkansas.  My mother found a recipe for it in her local newspaper.  I've made it several times and thought  it was close but not the same....don't ya hate that?  It's been tweaked a little over time and in my opinion is closer to their potato salad now.  Maybe not exactly the same but still a great potato salad.  If you like theirs, you are probably going to like this one too.

Let's Get Started:

3 pounds red potatoes
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon parsley
1 teaspoon salt
1 tablespoon white sugar
1 teaspoon dry ranch dressing powder
1 1/2 cups cooked bacon, chopped
1/3 cup chives, chopped
2 1/2 cups sour cream
3 1/2 cups mayonnaise
splash of white vinegar

Roast potatoes at 475 degrees F for about 45-50 minutes--until very soft.  Cool slightly and slice. Place in a large bowl.

Mix sour cream, mayonnaise, bacon, chives, sugar, all spices, and vinegar in a bowl until well combined.

While potatoes are still warm pour sour cream/mayo mixture over potatoes and mix well.

Cover and refrigerate for several hours before serving.  I recommend overnight.

Immediately after making the potato salad it will be very creamy.  It's important to let it sit in the refrigerate as long as possible to thicken up.


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