Crispy Loaded Roasted Potato Salad

Ingredients

• 1.5 kg White potatoes (Cut into bite-sized chunks)
• 1 tbsp White spirit vinegar (For the potato-boiling water)
• 3 tbsp Olive oil (For tossing the potatoes before roasting; the source leaves the amount to taste)
• Salt (For the boiling water and seasoning, to taste)
• Black pepper (Freshly ground or ground, to taste)
• 1 tsp Garlic powder (For the roasted potatoes; additional garlic powder is used in the dressing)
• 1 tsp Onion powder (For the roasted potatoes; additional onion powder is used in the dressing)
• 1 tsp Smoked paprika (For the roasted potatoes; additional smoked paprika is used in the dressing)
• 150 g Bacon (Cooked until crispy and chopped, for topping; amount is an estimate because the source says to use crispy bacon without a quantity)
• 2 Red onions (Finely diced; some is tossed with the potatoes and the remainder is used as topping)
• 1 Green pepper (Finely diced)
• 150 g Cheddar cheese (Grated; amount is an estimate because the source says to add grated cheddar without a quantity)
• 30 g Chives (Chopped; some is tossed with the potatoes and some is used for finishing)
• 60 g Red pepperdews (Optional; add a little of the pepper juice at the end if using)
• 0.5 cup Mayonnaise (For the dressing)
• 0.25 cup Plain yoghurt (For the dressing)
• 1.75 tbsp White spirit vinegar (Use 1½–2 tablespoons in the dressing, adjusted to taste)
• 0.5 tsp Garlic powder (For the dressing)
• 0.5 tsp Onion powder (For the dressing)
• 0.5 tsp Smoked paprika (For the dressing)
• 0.5 tsp Sugar (Or to taste, for the dressing)
• Salt (For the dressing, to taste)
• Black pepper (Freshly ground, for the dressing, to taste)

Steps

1. 1

   Place the bite-sized potato chunks in a large pot and cover with cold water. Add salt and 1 tablespoon white spirit vinegar. Bring the water to a boil, then cook the potatoes for 8–10 minutes, until just tender but still firm and not falling apart.

2. 2

   Drain the potatoes thoroughly and leave them in the colander for several minutes so they can steam dry. Dry surfaces will help them roast rather than steam.

3. 3

   Preheat the oven to 220°C / 425°F. Put the steam-dried potatoes on a large baking sheet and toss them with olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly coated.

4. 4

   Spread the potatoes in a single layer, leaving space between the pieces. Roast for about 35–45 minutes, turning them halfway through, until deeply golden, crisp on the edges, and tender inside.

5. 5

   While the potatoes roast, whisk the mayonnaise, plain yoghurt, 1½–2 tablespoons white spirit vinegar, garlic powder, onion powder, smoked paprika, salt, black pepper, and sugar in a bowl until smooth. Taste and adjust the vinegar, seasoning, or sugar as needed.

6. 6

   Cook the bacon in a skillet or on a baking sheet until crisp. Drain it, then chop it into bite-sized pieces for the topping.

7. 7

   Allow the roasted potatoes to cool slightly so they are warm rather than piping hot. Transfer them to a large bowl and gently toss with the dressing.

8. 8

   Add the diced green pepper, some of the finely diced red onion, grated cheddar, and some chopped chives. Toss gently so the potatoes remain intact.

9. 9

   Finish the salad with the remaining diced red onion, crispy chopped bacon, and chopped chives. If using red pepperdews, add them and drizzle in a little of their juice before serving.

Notes

The vinegar in the boiling water helps the potatoes hold their shape. Roast them until deeply golden for the crispiest, heartiest texture. The quantities for the olive oil, bacon, cheddar, chives, and optional red pepperdews were not specified in the source and are practical estimates.

Nutrition per serving

• side dish
• salad
• roasted
• vegetarian-optional
• family dinner
• comfort food
• make-ahead-friendly