Is it a rule to have potato salad on the 4th of July party?
Probably. We’re not going to bother looking it up or anything, we’ll just play along. Why not? It never has to be your mama’s potato salad again. This killer potato salad has plenty of bacon, cheese, and sour cream to go with a kicker of Boomslang hot sauce. This recipe will serve somewhere between 10-12 people if you serve it early. After the beers start flowing, you’ll be lucky to serve half that number.
4 pounds Potatoes (russet are best)
2 tablespoons Olive oil
½ teaspoon Boomslang Hot Sauce
3 tablespoons Cider vinegar
1 cup Mayonnaise
¾ cup Sour cream
Salt and pepper, to taste (don’t be shy with the salt; it makes a difference)
1 pound Bacon, cooked, cooled and chopped
6 stalks Green onions, sliced
1½ cups Cheddar cheese, shredded (the sharper the better)
Preheat your oven to 400ºF. Line a baking sheet with aluminum foil.
Scrub the potatoes, pierce with a fork, and place on the lined baking sheet. Drizzle over the oil and toss potatoes to coat. Place in the oven and cook for about an hour – until fork tender.
Remove the potatoes from the oven, cut into chunks and toss with the Boomslang Hot Sauce and vinegar. Allow to cool and rest for at least 20 minutes.
Meanwhile, cook the bacon in a skillet. Then drain, cool, and crumble. Place in a large mixing bowl.
When potatoes are ready, add to the bowl with the bacon and mix in the remaining ingredients. Season to taste and place in the fridge until ready to serve.