Best Potato Salad

3-4 lbs. Potatoes - Any kind you like that you would cook with the skins on
1/2 lb. Bacon - cooked and crumbled
8 oz Shredded/Crumbled Cheese (My favorite is Blue, but Cheddar, Colby, whatever)
8 oz Sour Cream
1/2 C. Mayonnaise
Red Onion - Diced (Depends on how much raw onion you like)
(Um, I like to cheat and get some hard boiled egg from the salad bar - too lazy to do this myself)



Wash and cut the potatoes into smallish chunks. Season with salt and pepper. Spray a baking sheet with Pam and roast potatoes for 45 minutes at 425 degrees. About half way through, use a spatula to push everything around.

While they're roasting cook the bacon, dice the onion, and then mix with the rest of the ingredients. Dump in potatoes and mix.

OMG - this is the BEST potato salad you'll EVER eat.

Roasted Potatoes

Oven Roasted Potatoes




One pound potatoes. I like small Yukon Golds, I leave the skin on and cut them in half or quarters depending on the size. Put them on a sheet pan with sides.


Drizzle with olive oil (not too much!). Sprinkle with coarse salt. Add a few grinds of pepper and some coarsely chopped rosemary. Toss with fingers to coat.

Pop them in a 425 degree oven for 45 minutes to an hour. Shake the pan a few times to loosen potatoes. Crispy and delicious!