- 3 pounds small unpeeled red potatoes cubed
- 1 tablespoon olive oil
- 1 pound sliced bacon cooked and crumbled, grease reserved
- 2 cups shredded cheddar cheese
- 2 cups sour cream
- 1/2 cup mayonnaise
- 3 green onions sliced
Place the potatoes in a greased baking pan; sprinkle with salt and pepper.
Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool completely.
In a large bowl, give the potatoes a slight mash ensuring you still leave some texture. Combine the potatoes, bacon, cheese, and onion.
Combine sour cream, mayonnaise and 1 tablespoon of bacon fat in a bowl. Toss with salad. Season with salt and pepper to taste.