5 lbs of unpeeled red potatoes, washed, boiled until tender and cooled.
1 large purple onion, roughly chopped
1 lbs thick cut bacon, fried and crumbled
1 c. shredded cheddar
2 c. Central Dairy Sour Cream
1 c. Mayo
Chives, diced in small pieces for garnish
Smoked Chipotle Tabasco Sauce
Coarse Ground Salt and Pepper
Start by cubing your potatoes into bite size pieces. It’s better that they are on the big side so the potatoes don’t fall apart as you mix the salad. Make sure the potatoes are cooled off before this step, your hands will appreciate not being burned by hot potatoes and you don’t want to add the other stuff to hot potatoes. Throw the cubed potatoes into a bowl and add your chopped onion, crumbled bacon and shredded cheese. In a separate mixing bowl combine the sour cream and mayo and whisk together. Add seasonings… wait you’re right, I didn’t tell you how much to add of each seasoning… I don’t really measure spices, I go by tasting what I am making but to give you an idea I’ll say first add 2Tbs Steak Seasoning. When I say steak seasoning I mean the blends you can buy at the store that say things like “Monterey Steak Seasoning” or some variation. You can certainly skip the blend and use seasonings you have on hand. Then add about 2tsp Worcestershire and 1tsp Smoked Chipotle Tabasco sauce. I like garlic so I always add a few shakes of garlic powder, even if my steak blend has some in it. Whisk everything together and taste it, you want it to be a little on the salty side since it’s got to work with the potatoes. Tweak seasoning as needed. Add half of your dressing to your potato, bacon, cheese bowl and give it a good mix. Then add half of what is left and mix it again. Stop and look at your potato salad. Does it look like it has plenty of dressing on it? Then don’t add the rest. If it still looks a little on the dry side, add the rest. Dice up your chives and throw them on top. Refrigerate. Serve to people that you want to impress with your mad potato salad skills!