Ingredients:

In order of use

• 3 pounds Yukon Gold Idaho® potatoes
• 1 pound gluten-free bacon, chopped and crisped
• 1 bunch green onions, chopped
• 8 ounces (1½ cups) shredded sharp cheddar
• 1 (16-ounce) container sour cream
• ½ cup gluten-free mayonnaise
• 2 teaspoons onion powder
• Salt and pepper to taste

Tools Needed

• Large pot
• Colander
• Large skillet
• Large mixing bowl
• Chef’s knife and cutting board
• Measuring cups and spoons

 

Directions:

1. Clean the Yukon Gold Idaho® potatoes and place them in a large pot. Cover with warm water and bring to a boil. Cook until the potatoes are knife-tender, about 30–40 minutes.
2. Drain and allow them to cool until you can comfortably cut them into cubes.
3. While the potatoes are boiling, cook the chopped gluten-free bacon in a large skillet over medium heat until crisp. Drain the fat and set the bacon aside.
4. Once the potatoes are cool enough to handle, cut them into bite-sized cubes and place them in a large mixing bowl. Add the crispy bacon, green onions, shredded sharp cheddar, sour cream, gluten-free mayonnaise, onion powder, and a generous pinch of salt and pepper. Gently mix everything together until well combined.
5. This potato salad is rich, creamy, and absolutely satisfying. Serve it at room temperature or chilled—it’s delicious either way.

For more information, please visit rusticjoyfulfood.com