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This is a no-mayo potato salad made with roasted red potatoes. It's the best ever.
15-20 red potatoes 1 bunch green onions 1 strip of bacon for every two potatoes, I used 8. sour cream shredded cheddar cheese fresh garlic olive oil mustard ...
Turn the heat up to 400 degrees F. I normally just scrub mine and then leave them on a baking rack to dry most of the way. :)
Cut the smaller potatoes into eighths. Cut the larger ones to match the size of those pieces. The most important part here is getting them all close to ...
Trim off the tops and bottoms. Then cut them into 1/2 inch wide slices. Put them aside in the big mixing bowl. :)
Cut the bacon into 1/2-3/4 inch strips. Make sure all the fat has been cut through all the way. :) Your potatoes should be done with their first ...
They should be getting slightly colored and wrinkly now. Just give a good toss and put them back in the oven.
Get a large skillet and put it over medium/high heat. Cook the bacon until the meat turns dark red and the fat goes a lovely orange color. Keep ...
Empty all of the bacon fat from the pan except for a little less than a tablespoon or so. Chop up a few cloves of garlic and saute ...
This time they should be even more brown and wrinkly and smelling pretty fancy. Toss them around and put them back in for the last 15 minutes. :D
The bacon and garlic will still be warm but not hot and everyone will mingle in the bowl and get delicious. Now we just have to wait on ...
let them cool for a bit (5-10) minutes or so and add them to the bowl. Mix it all together. :)
I added a couple of handfuls of cheddar cheese, about 8 oz. (a small container's worth) of sour cream, a good shake of paprika and a couple pinches ...
Or chill! It is also good cold. I just made sure mine had enough salt and pepper at this point. Not much else to do but eat now! ...
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