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Earl’s Warm Potato Salad

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Ingredients
  

  • 2 lbs baby potatoes red or yellow
  • 6 slices of crispy bacon chopped
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • ½ tsp garlic powder
  • Salt & black pepper to taste
  • 2 tbsp olive oil
  • Toppings & Garnishes:
  • ¼ cup green onions chopped
  • ¼ cup fresh parsley chopped
  • ½ cup grated Parmesan cheese
  • 1 tsp smoked paprika for extra flavor!

Instructions
 

  • Cook the Potatoes
    Wash the baby potatoes thoroughly and cut them in half.
    Place them in a large pot of salted water and bring to a boil.
    Cook for about 12-15 minutes or until the potatoes are fork-tender.Drain the potatoes and let them cool slightly.
  • Crisp Up the Bacon
    While the potatoes are boiling, heat a skillet over medium heat.
    Cook the bacon slices until they are crispy and golden brown.
    Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
  • Make the Dressing
    In a bowl, mix together:
    Mayonnaise , Sour cream, Dijon mustard, Apple cider vinegar, Garlic powder,A pinch of salt & black pepper
    Whisk until smooth and creamy.
  • Sauté the Potatoes
    Heat 2 tbsp of olive oil in the same skillet where you cooked the bacon.
    Add the boiled potatoes and cook for 4-5 minutes, stirring occasionally, until they develop a slight crisp.
    Turn off the heat and let them cool slightly.
  • Assemble the Salad
    In a large mixing bowl, combine the warm potatoes and crispy bacon.
    Pour the creamy dressing over the mixture and toss gently to coat everything evenly.
    Add green onions, parsley, and Parmesan cheese for extra flavor.
    Sprinkle with smoked paprika for that signature Earl’s touch!