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.