Ingredients
- 5 Pounds Russet Potatoes
- 8 Ounces Bacon Divided
- 2 Bunches Green Onions
- 6 Ounce Sharp Cheddar Cheese Divided
- 3 Tblsp. Snipped Chives Divided
- 1-1/4 Cup Sour Cream
- 1/3 Cup Mayonnaise
- 1 – 2 Tsp. Cajun Potato Shake I used Urban Accents
- 1 Tsp. Freshly grated black pepper More or less to taste
- 2 Tblsp. Milk More if needed
Servings:
Instructions
- Preheat the oven to 375 degrees. Scrub the potatoes and allow to dry. Leave the skin on and cut into approximately 1 inch chunks.
- Line 2 large baking sheets with foil. Lightly coat the foil with cooking spray. Lay the potato chunks on the sheets in a single layer. Try to not have the chunks touch.
- Bake the potatoes for 15 minutes. Stir to turn the chunks over and bake for another 15 minutes or until the potatoes are tender and lightly browned. Remove from the oven and allow to cool.
- While the potatoes are baking, chop the bacon into 1/2 inch pieces and brown in a large fry pan until crisp. Remove from the pan and drain on paper towels. Set aside, reserving 1 tablespoon for garnish.
- Slice the green onions thinly including a little of the green part. Set aside .
- Coarsely grate the cheese and set it aside as well, reserving 1/4 cup for garnish.
- When the potatoes are cool, put them in a large bowl. Add the green onions,and the bacon and cheese that were not set aside for garnish and toss to combine.
- In a small bowl, combine the sour cream mayo, pepper, 2 tablespoons of the chives, and the Cajun seasoning. Stir to combine and taste. Make any adjustments to the seasoning that you want.
- Add the dressing to the potato mixture and toss to coat. If the mixture seems too thick gradually add milk to thin it. You may need more than the 2 tablespoons.
- Taste the salad at this point and adjust the seasonings once more (it’s a lot of stuff to season). Chill for at least 2 hours or overnight.
- When ready to serve, top with the reserved cheese, bacon, and chives.
Share this Recipe
Powered byWP Ultimate Recipe
