4
1 kg potatoes, about 6 medium-size potatoes, preferably red-skinned
1 tbsp olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp salt
4 slices bacon, optional
2 roasted red peppers
2 green onions
1/2 cup sour cream, or yogurt
1/2 cup mayonnaise
Place oven racks in top and bottom thirds of oven. Preheat oven to 400F (200C). Leave skin on potatoes and cut into medium-size chunks. Place in a large bowl. Drizzle with oil and sprinkle with paprika, garlic powder and salt. Toss until evenly coated. Tumble onto a large baking sheet and spread out as much as possible in one layer. Place bacon on a smaller baking sheet or in a pie plate.
Roast bacon in top third and potatoes in bottom third of oven until bacon is crisp, 15 to 20 minutes, and potatoes are fork-tender, 30 to 35 minutes. You don't have to stir potatoes or turn bacon. When bacon is done, remove from oven and place slices on paper towels to soak up excess fat.
Meanwhile, coarsely chop peppers and thinly slice onions. Place both in a large bowl. Stir in sour cream and mayonnaise. As soon as potatoes are done, add hot potatoes to mayonnaise mixture. Stir until potatoes are evenly coated. Then crumble bacon overtop. Stir just to mix.
Salad is great warm or at room temperature. Or loosely cover and refrigerate until cold. If making ahead, cover and refrigerate, up to 2 days. Before serving, bring to room temperature. Taste and add more sour cream, 1 tbsp (15 mL) at a time, to moisten potatoes, if needed, as potatoes usually soak up some of the dressing.
Calories 128, Protein 3g, Carbohydrates 20.7g, Fat 4g, Fibre 2.4g, Sodium 343mg.
Creamy potato salad is a summer staple. But try a new twist and roast the potatoes first. The flavour is richer, and the texture is softer. They're best roasted with the skins still on. While mayonnaise is the conventional dressing, use half mayo and half sour cream or yogurt for extra zing.